Earlier this fall we indulged in the flavors of the season with a recipe for pumpkin beer bread made with Elysian’s Night Owl pumpkin ale. Having recently found myself on a ginger kick, I’ve been busy experimenting with a booze-infused gingerbread that begs to be paired alongside hot buttered rum. My recipe for Ginger-Rum Bread is a reconstructed, spiked version of Martha Stewart’s recipe for classic gingerbread. Fresh ginger, cloves, cinnamon, spiced rum and other aromatic flavors converge to make this bread subtly sweet and super-spiced, perfect as a holiday dessert or for snacking on while you trim the tree. Try using Edgefield Spirits Three Rocks Spiced Rum (available only at select Oregon locations) to give this Ginger-Rum Bread its boozy punch. The subtle flavor of orange found in this rum will compliment the ginger nicely and bring out the flavors of the other spices.

Ginger-Rum Bread

Prep time: 15 minutes
Cook time: 40 minutes
Serving: 9

Ingredients
2 ½ cups flour
¾ cup sugar
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon ground cloves
¼ teaspoons salt
2 teaspoons baking soda
¼ cup molasses
½ cup Edgefield Spirits Three Rocks Spiced Rum
2 eggs
½ cup oil
½ cup buttermilk
1 cup freshly minced ginger (use a food processor for this part)

Directions
Preheat oven to 350 degrees and grease a 9-inch square baking pan, set aside. In a medium bowl, combine all dry ingredients (flour, sugar, cinnamon, pumpkin pie spice, cloves, salt and baking soda). Set aside.

In a larger mixing bowl, using a paddle attachment, combine molasses, rum, eggs, oil and buttermilk. Once thoroughly combined, slowly add dry ingredients until well incorporated. Fold in ginger and pour into pre-greased baking pan.

Place in oven and bake for 40 minutes, or until toothpick inserted comes out clean.

If you want to get even more festive, while your bread is baking in the oven you can whip up a batch of homemade whipped cream using a carton of heavy whipping cream and powdered sugar and cinnamon to taste. Serve the bread slightly warm and let the whipped cream melt over the sides. Delicious!