Sweet and Spicy Gingerbread

This Sweet and Spicy Gingerbread gets a bold flavor from some unconventional ingredients.

Sweet and Spicy Gingerbread. Some black pepper and other spices really give this gingrebread a kick.

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.

Sweet and Spicy Gingerbread. Some black pepper and other spices really gives this gingerbread some kick.

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.

Sweet and Spicy Gingerbread. Some black pepper and other spices really give this gingerbread some kick.

I also like that this recipe makes enough for 2 9X5-inch laoves. One for keeping and one for giving away. πŸ™‚

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. Some black pepper and other spices really give this gingerbread some kick.

Sweet and Spicy Gingerbread. Some black pepper and other spices really give this gingrebread a kick.
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Sweet and Spicy Gingerbread
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This Sweet and Spicy Gingerbread gets a bold flavor from some unconventional ingredients. 

Course: Dessert
Cuisine: American
Servings: 12
Calories: 456 kcal
Author: Christin Mahrlig
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
  1. Preheat oven to 375 degrees. Grease and flour 2 9X5-inch loaf pans.
  2. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, ground mustard, and pepper. Stir to mix and set aside.
  3. 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.
  4. With mixer running on medium-low speed, slowly add molasses. Add coffee and continue to beat on low speed until well blended.
  5. Gradually add flour mixture, mixing just until dry ingredients are moistened. Careful not to overmix.
  6. 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.

Recipe Source: The Foster’s Market Cookbook: Favorite Recipes for Morning, Noon, and Night

 

Disclosure: This post contains affiliate links.

23 thoughts on “Sweet and Spicy Gingerbread

  1. 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.

  2. Oh Christin, this gingerbread looks absolutely perfect! We have been on such a gingerbread kick lately and the mustard is such an intriguing addition and I can’t wait to try it out!

  3. I’ve got a gingerbread recipe coming soon too — ’tis the season! It’s not Christmas without gingerbread, and this version of yours sounds phenomenal with the coffee and all that molasses. Delicious and beautiful!

  4. This is probably the first gingerbread recipe I’ve seen that uses mustard and black pepper, and I’m excited to try something new. I just put this recipe on my to-do list. Thanks for this.

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