Dark and Stormy Quick Bread w/ Lime Glaze

Breakfast, Desserts

Ginger Molasses and Rum Quick Bread

Everyone has their go-to drink. Since I’m a complicated human, I have three go-to drinks. They are as follows: my number uno: old fashioned (swoon!); my number dos: gin and tonic (I used to love you more); my number tres: dark and stormy (hai). You’re familiar with a dark and stormy, yes? In case you haven’t, here’s the definition:

Dark and Storm-y
1. Delicious effing cocktail I like to drink. A lot.


Dark and Storm-y
1. A cocktail consisting of black rum mixed with ginger beer, garnished with a lime and served in a highball glass.

A few days ago I decided that this cocktail consisting of ginger flavors, lime flavors and dark rum flavors should combine forces and be, like, an ensemble cast…in a quick bread.

Think, It’s a Wonderful Life or something, quick bread-style. Uncle Billy would totally be the rum, and George would be the ginger…and Mary…and…I’ll stop now.

But for real, this bread is a dream.

And in typical quick bread-form, this mixes together in about 15 minutes. There’s the wet ingredients: vegetable oil, eggs, molasses, dark rum and milk.

Let’s talk rum.

Ok, so if you have rum in your little home bar, first, congratulations on being an adult and having a home bar; second, use what you have.

If you’re feeling splurgy, go and buy a new bottle of Myer’s Original Dark Rum. (Or you can even buy a mini bottle, like the ones they have in hotel mini bars.)

Myer’s is dark and rich and molasses-y. Yum.

Other brands that will be great substitutes: Gosling’s Rum.

I like to think that this quick bread is like an updated version of that very American Christmas rum cake people grew up on.

I never had that; instead, we had those awful, dried out loaves of Panettone in a cardboard box.

Bread shouldn’t come in a cardboard box!!! That’s a bad sign.

Here’s the thing about this glaze situation: you don’t really need it. I liked the bread without it. I LOVED the bread without it.

The lime glaze makes this bread more like a dessert than a breakfast snack or an afternoon snack. If you’re into that sort of thing (like eating dessert for breakfast), then I like you, and please make the glaze.

As a breakfast enthusiast, I want to eat this thing warm with a cup of coffee in pajamas that are too big for me. Think VERY unattractive flannel snowflake pajama bottoms and a t-shirt with paint marks on it. **BLISS**

Ginger Molasses and Rum Quick Bread

Dark and Stormy Quick Bread w/Lime Glaze

Print this recipe!

Dry Mix:
2 1/4 cups all-purpose flour
1 cup white granulated sugar
1/2 cup light brown sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/4 teaspoon freshly grated ginger
Pinch ground cloves
3/4 teaspoon salt

Wet Mix:
1 1/4 cup milk
1 cup vegetable oil
1/4 cups dark rum
1 tablespoons molasses
3 large eggs

1 cup confectioner’s sugar
1 tablespoon lime juice (from 2 limes)
1 tablespoon milk
1 teaspoon lime zest (garnish)

1. Pre-heat oven to 325˚F. Lightly grease a 9×5-inch loaf pan with vegetable oil and dust with a tablespoon of all-purpose flour.

2. In a large bowl, mix together all-purpose flour, white sugar, brown sugar, cocoa powder, baking powder, fresh ginger, cloves and salt.

3. In a 2-cup measuring cup or medium bowl, measure out the milk. To the milk, add the vegetable oil, rum, eggs, molasses and mix until combined.

4. Pour the wet ingredients into the bowl with the dry ingredients, mixing until just combined, being sure not to over mix. Transfer the batter to a prepared loaf pan.

6. Bake the quick bread for 1 hour, or until a tester inserted into the center comes out clean. Invert bread onto a rack to cool.

7. While bread is cooling, mix up the glaze. To a small bowl, sift in the powdered sugar. Add the lime juice and milk; using a fork, mix until smooth.

8. When the bread is slightly cooled, pour the glaze on top. Garnish with lime zest. To store, wrap the bread tightly in plastic wrap and it will stay moist for up to 3 days.

Yields 1 large loaf

Inspired by Ideas In Food

Ginger Molasses and Rum Quick Bread

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Leave a Reply

  • Reply Eileen November 27, 2019 at 1:18 pm

    I have to wonder if the temperature should be 350? I have made this twice, and it is not done in an hour. It is still really gooey in the middle. It still tastes fantastic, but the center isn’t done.

    • Reply Adrianna Adarme November 27, 2019 at 4:00 pm

      oh no! yes the 350 degree F temperature is correct. quickbreads definitely take about an hour. have you tested your oven to make sure it’s actually reading 350 degrees F. if you put a meat thermometer inside it should give you a pretty accurate reading.

      • Reply Eileen December 3, 2019 at 4:53 pm

        I haven’t checked my oven. But the recipe says 325, and that wasn’t working. When I baked the next loaf at 350, it needed a bit longer, but turned out better. I am terrible at adjusting recipes. I can follow them easily, but am afraid to change them .

  • Reply T. December 29, 2018 at 7:55 pm

    Hi there – happy holidays! I’m trying this right now after having great success with your pumpkin bread. 🙂 But it just dawned on me – you said add the oil and eggs and other wet ingredients to the milk in the 2-cup measuring cup – but the milk and the oil alone is over 2 cups. Does this mean there is a typo for one of the wet ingredients? Definitely not nit-picking here, but just hoping that I did everything right (loaf is already in the oven, but I realized the 2-cup thing after the fact – oh well!).

  • Reply Donna McZintire April 25, 2015 at 10:29 am

    this is amazing! I erred when. I put the zest in the glaze but it was a good kind of variation – it’s adds deeper lime flavor to the glaze. This bread is sinfully delicious! ❤️

    • Reply Adrianna Adarme April 26, 2015 at 10:08 pm

      Good idea! Love this quick bread, too. Glad you enjoyed!

  • Reply Gayle October 29, 2014 at 10:25 pm

    I just stumbled upon this recipe. NEVER heard of Dark n Stormy. It looks sinfully delicious and I know my friends and family will love it. Let the baking begin!! 🙂

  • Reply Mic October 26, 2014 at 5:36 pm

    Just made this recipe in Nordic Ware’s Jubilee bundt pan. The cake and glaze came out beautifully! Great flavor profile and not too sweet. It really does remind me of the drink! Taking the leftovers to the office tomorrow. They’re going to love me.

    • Reply Adrianna Adarme October 27, 2014 at 10:30 am

      Oh wonderful! I’m so glad it worked out! YAY!

  • Reply Brandon December 14, 2013 at 12:02 pm

    I am in the middle of baking this as we speak and I feel like the quantities of ingredients are waaaayyy off. I have a 9×5 pan and I had twice the batter so I put it in the fridge. As the loaf was in the oven, everything rose out of the pan and overflowed onto the element below. Why did it rise so much? I did everything according to the recipe. Letting the rest of the batter rise for a bit before I try putting it in the oven again…

    • Reply Adrianna Adarme December 14, 2013 at 2:44 pm

      Hmm…I’m not sure what went wrong. The baking powder isn’t that much – are you sure you didn’t use baking soda? Using baking soda would definitely have give you the overflowing results.

  • Reply Mary Ann January 27, 2013 at 3:30 pm

    Just made this in a whole wheat, dairy free version. I, also, reduced the white sugar added walnuts, and instead of using a glaze on top I opted to use the zest of 1 lime and 1/2 of a limes juice. Turned out great, next time I will use more lime and add shredded coconut. Thanks for a great recipe!

    • Reply Adrianna January 27, 2013 at 3:38 pm

      Wow. Cool. So glad it turned out!

  • Reply Erin @ The Speckled Palate January 13, 2013 at 3:59 pm

    Yeah, this is definitely happening in my kitchen sometime soon because I LOVE Dark and Stormies. (Stormies? Stormy-s? Stormys? Ugh.)

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