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
Want to Save This Recipe?
Recipe Source: The Foster’s Market Cookbook: Favorite Recipes for Morning, Noon, and Night
Disclosure: This post contains affiliate links.
Love anything flavoured by gingerbread spices this time of year… totally craving a slice of this loaf right now. I can imagine how good it tasted and how delicious your kitchen must have smelt too!
Wow that sounds awesome! Just love the addition of pepper, mmm 🙂
Thank you!
Any idea how long you would bake the mini loaves and at what temp? I am making this!!!
I would bake them at the same temp. As for the time, I’m thinking 20-25 minutes, but that’s totally a guess. 🙂
I have a weakness for gingerbread! Yours looks perfectly moist! Ground mustard in the spice mix!?!? I will absolutely have to try that! Pinned!
Gingerbread is definitely a favorite in our house. I’ve never made it myself though!!! I need to try!!
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!
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!
You know I always see gingerbread cookies but never the actual bread. This looks lovely, Christin!
I have been on suchhhh a gingerbread kick this year! These loaves look so good! I’ll take a big slice after I eat lunch please 🙂
This looks amazing! Can you believe I haven’t made any gingerbread recipes yet this year?! I’m little behind the ball. But now I really need to kick it into high gear after seeing these! Mmm….fabulous. Pinned.
I absolutely love a good classic gingerbread! I’m working on developing my own recipe right now, but I’m definitely gonna have to try your gorgeous loaf and see how it compares! Love the addition of brewed coffee!
Oh yes the house smells wonderful when baking gingerbread.. The Gingerbread looks beautiful.. love the sweet and spicy flavours in this bread.. mustard is a unique addition.. love it.. cant wait to try.. 🙂
The texture of this gingerbread looks perfect! Ihave to try gingerbread this year, simply for the aroma! 🙂
This gingerbread sounds so unique, but I’m so curious to try it. It looks absolutely delicious!!
Oh nothing says the holidays to me quite like gingerbread. I baked up a storm this weekend with two batches of gingerbread cookies. I think I need to try this gorgeous loaf next!
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.
This gingerbread looks beautiful and I bet it makes the house smell amazing! I can’t remember the last time I ate gingerbread, but it has been way too long and I need to fix that asap!
This bread looks so incredibly moist! I bet that pepper adds such a unique spin on classic gingerbread!
Yummmm
This gingerbread looks perfect, Christin! This is one of my favorite flavors, yet I’ve never actually made a gingerbread loaf before. The coffee and dry mustard definitely sounds unique! Pinning to try out!