Dark and Stormy Quick Bread w/Lime Glaze

Dry Mix:
2 1/4 cups all-purpose flour  
1 cup white granulated sugar 
1/2 cup light brown sugar 
3/4 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.