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.
- 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
- 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.
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