I was really trying to figure out which of these two Christmas-friendly breads I should make in the last days before the holiday and share with my loyal readers.

Eggnog is a perfect holiday treat. But real, legitimate gingerbread has to be included before the year of bread is over.

What to do? Well, as if the holidays -- and caucus season! -- aren’t busy enough, I decided I couldn’t decide.

So, here are two Christmas breads for the price of one. This holiday season, enjoy Betty Crocker’s eggnog poppy seed bread and fancy-pants gingerbread from Epicurious, with very slight tweaks to both.


Gingerbread

  • 1 cup Guinness Stout (not draught)
  • 1 cup dark molasses
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cardamom, optional
  • 3 large eggs
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup vegetable oil
  • Confectioners' sugar for dusting, optional
  • Unsweetened whipped cream for serving, optional

Bring the stout and molasses to a boil in a large saucepan. Remove from heat and stir in the baking soda. Cool to room temperature, about 20 to 30 minutes.

Preheat oven to 350 F. Butter a 10-inch bundt pan and dust with flour, knocking out the excess.

Mix together the flour, baking powder and spices in a large bowl. In a separate large bowl, whisk together the eggs and the sugars. Whisk the vegetable oil into the egg mixture, and then the molasses mixture.

Pour the liquid mixture into the dry ingredients and whisk until just combined.

Pour prepared batter into the prepared bundt pan. Bake for about 50 minutes, until a toothpick or knife inserted in the center comes out with just a few moist crumbs sticking to it. Cool in pan for about 10 to 15 minutes, before carefully turning out onto a rack to cool completely. 

Dust with confectioners sugar and serve with whipped cream. Enjoy!


Eggnog poppy seed bread

  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup poppy seed
  • 1 1/2 tablespoons grated orange peel
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups eggnog
  • 3 tablespoons vegetable oil
  • 1 egg

Preheat oven to 350 F. Grease the bottom of a 9-inch by 5-inch loaf pan.

In a large bowl, stir all the ingredients together. I mixed the dry ingredients together before adding the liquid ones, but the recipe doesn’t specify an order. Once mixed, stir or beat for another 30 seconds to incorporate.

Pour batter into the prepared loaf pan. Bake for 55 to 65 minutes until a toothpick or knife inserted in the center of the bread comes out clean. Cool for about 10 minutes in the loaf pan and then remove from pan to cool on a wire rack, and enjoy!

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Political reporter at the Courier

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