Ginger Ale Bread
This is a lighter version of the Ale Bread recipe I shared with you last week. Somewhere in my wanderings on the internet looking at beer bread recipes, I found one website that suggested that ginger ale could be substituted for beer. Oh yeah? I love ginger ale, always have. I lay in bed one night imagining the light sparkling flavor of ginger ale in homemade bread.
Mmm…. I just had to try it:
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RECIPE
- 3 cups all purpose flour
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 12 oz can of ginger ale, at room temperature
Yield: 1 loaf
Preheat oven to 350 degrees. Grease bottom only of a loaf pan. In a medium mixing bowl, add the flour,
sugar
and baking powder.
Mix well. Add ginger ale all at once
and stir only until dry ingredients are moistened.
Spread evenly into loaf pan
and bake 30 – 40 minutes, or until golden brown.
When cool, loosen bread from sides of pan with a knife, turn out onto a cutting board and slice.
This bread has a light subtle flavor of ginger ale. The flavor and consistancy remind me of homemade shortcake. It would be scrumptious layered with strawberries and whipped cream. Deeelicious!
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This looks like a “must try” recipe! A good project for a cool, windy afternoon perhaps? 🙂
Ginger ale? I have never heard of this, but will now I am intrigued and will have to try it. Thanks for the recipe.
Got to try this, I’m heading to the kitchen!
It looks great and I like ginger ale. You said it tasted like homemade short bread so I am guessing I wouldn’t like this for a lunch sandwich bread….but maybe it would make nice toast with strawberry jam! Yum. Count me in!!
You are seriously killing me here! That bread looks so good. It looks like it has the perfect dense consistency that I love!!!!! I also love ginger ale! I will most definitely make this…it looks so easy too!
This recipe and the Ale Bread recipe look like fool proof recipes. I have a project for this weekend!
Printed this and I will definitely try it….thanks for sharing. I do not drink any kind of soda but if I get sick I will drink Ginger Ale…really like the flavor of it.
Just made this in a mini-loaf bread pan. Ended up with 8 mini loaves.
Oh my gosh – So Very Good ! ! !
Excellent recipe and so easy to make!
My family loved them – in fact they are all gone in less than 15 minutes – so, off to make another batch!
Thanks for sharing this GREAT recipe ! ! !
Deb
Oh thank you! So glad you liked this. I have to say it is the easiest bread recipe I’ve ever found, and the flavor is just perfect too. Enjoy!
Eating the first slice right now… decidedly nom. The taste is somewhere between drop biscuits and ginger ale, with a really soft, dense texture. It’s still warm from the oven 🙂
I tried this today and liked it but I do think with a teaspoon of salt added to it, that I would have loved it. Thx.
I tried this today with a slight adjustment and it came out great. I added 2 extra cups of flour , an extra tbsp. of baking powder and 1 cup of milk to get an extra loaf :)Thanks for the idea. My kids love it.
I tried this recipe twice today and each time it came out really dense. The dough seemed particularly dry. Should I try more ginger ale or less flour? Any tips?!
You could try more ginger ale, but keep in mind this is a variation of an old bread, and the old breads were denser and heavier.
Thanks, I’ll try using more liquid. I expected it to be dense, but this was incredibly dense and kind of doughy. (It tasted like play-doh, also.) I’ll keep playing around and let you know if it works!
Hmmmm….wondering if you overstirred. Stir the ginger ale in only until everything is just moistened. If it is overstirred, it will be really dense and heavy, like a door stop.
I just made this with cream soda….smells great. Can’t wait to try it.
Praise Yahshua for good idea’s!
I have some in oven now!
Smells great!
Tried this two weeks ago and have made two other loafs of it since. It’s a become a household staple! Everyone loves it!
I just made this and had a piece warm with butter. I love it! I bet it would make great french toast!
How can I make it with whole wheat and all purpose flour
I wouldn’t recommend using any whole wheat flour because this bread has a hard time rising as it is, and whole wheat flour in bread makes for a shorter loaf.