This Sweet and Spicy Gingerbread gets a bold flavor from some unconventional ingredients.
If the smell of ginger, cinnamon, and molasses wafting through your home doesn’t put you in the Christmas spirit, I don’t think anything will. Baking Gingerbread is on my Christmas “To Do” List every year. And this Sweet and Spicy Gingerbread from Sara Foster’s The Foster’s Market Cookbook: Favorite Recipes for Morning, Noon, and Night
is a favorite of mine.
It’s incredible right out of the oven, but even better after a day or two once the flavors have mellowed and harmonized a bit. It is especially good served with a large dollop of fresh whipped cream.
I especially love this Sweet and Spicy Gingerbread for its bold flavors which come from a few unconventional ingredients (coffee, dry mustard, and black pepper). All of them really help create a complex flavor. Don’t be scared off by the 1 teaspoon of black pepper. It adds some bite to the bread but you won’t really detect the pepper.
I also like that this recipe makes enough for 2 9X5-inch laoves. One for keeping and one for giving away. 🙂
Or you could bake a whole bunch of adorable mini loaves. Any way you do it – Gingerbread is a sweet treat that should be enjoyed each Holiday season.
Sweet and Spicy Gingerbread
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground mustard
- 1 teaspoon freshly ground black pepper
- 12 tablespoons unsalted butter,, softened
- 1 1/2 cups firmly packed brown sugar
- 3 large eggs
- 1 1/2 cups molasses
- 1 cup brewed strong coffee,, cooled
Instructions
- Preheat oven to 375 degrees. Grease and flour 2 9X5-inch loaf pans.
- In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, ground mustard, and pepper. Stir to mix and set aside.
- Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy. One at a time, add eggs and beat well after each addition.
- With mixer running on medium-low speed, slowly add molasses. Add coffee and continue to beat on low speed until well blended.
- Gradually add flour mixture, mixing just until dry ingredients are moistened. Careful not to overmix.
- Pour batter into prepared pans and place in center of oven. Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Let cool 10-15 minutes before removing from pans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: The Foster’s Market Cookbook: Favorite Recipes for Morning, Noon, and Night
Disclosure: This post contains affiliate links.
This barely makes two loaves and mine baked up in about 30 minutes .
Can this dough be made ahead of time?
I saw this floating around on Pinterest and after reading through the recipe I am wondering if this could be baked in an 8″ or 9″ square pan? Would the baking time be the same or just slightly less baking time? Thanks, Kelli
Yes. I would try an 8-inch square pan but I’m not sure how much less the cooking time would be.
This recipe collapsed in the center. The cake rose too quickly and the edges were too dark.
Something is not right; perhaps lower the temperature or use less baking powder.