Her gingerbread keeps and keeps. It outlasts all daintier gifts.

– Helen Oyeyemi, Gingerbread.

This spicy dark gingerbread, made with Guinness stout and crystalized ginger, is packed with flavor and makes for perfect little mini loaves to give as Christmas gifts. (Or just make one big loaf for yourself – nobody’s judging.) Though wonderful when served warm, this gingerbread is really better the second day, when the spices have had a chance to come to full flavor. It’s rich, spicy, and moist, and absolutely irresistible with freshly whipped cream on top.

The Steps

• Cream butter and sugar. Add molasses and eggs.
• Whisk the flour and spices together. Fold into the wet mixture in thirds.
• Mix warm milk, baking soda, and stout. Stir candied ginger into the milk/beer mixture and then add to the batter, stirring just until combined.
• You’ve got options! Bake as either one 10-inch loaf, 2 8-inch loaves, 5 mini 5-inch loaves, or 8 super mini loaves. (I have this awesome pan from World Market that makes 8 little bitty loaves at a time and I love it.)

Tips and Substitutions

• In a pinch, you can substitute dark brown sugar for some or all of the molasses – use 3/4 cup dark brown sugar packed for 1 cup molasses. The loaves will be lighter, however, in both color and flavor, so if you’re after that full molasses-y, dark gingerbread flavor, use all molasses.
• I like to add my beaten eggs in thirds and fully combine them between additions.
• I wouldn’t skimp on the candied ginger in this recipe. It makes the whole thing pop and adds gorgeous flavor.
• I usually fill my pans somewhere between halfway and three-quarters full of batter. The loaves will rise a bit.

Reality Bakes

It’s pretty hard to screw this gingerbread up, but watch out for over-mixing when adding the milk/beer/candied ginger to the batter. And try not to overfill your pans to reduce the risk of muffin tops.

Print Pin

Spicy Stout Gingerbread

Spicy, rich and moist, this gingerbread is irresistible with fresh whipped cream on top.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Author Jen Leigh

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing pans
• 1/2 cup dark brown sugar, tightly packed
• 1 cup molasses
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp allspice
• 1 tsp ground cloves
• 1/2 tsp kosher salt
• 1/4 tsp cinnamon
• 1/4 tsp freshly ground black pepper
• 1/3 cup ground almonds
• 1/4 cup warm milk
• 1 tsp baking soda
• 3/4 cup stout beer, Guinness or similar
• 1/2 cup crystallized ginger, minced

Instructions

• Preheat the oven to 325°F. Cream together the butter and sugar in a large bowl. Add the molasses and eggs, beating well after each addition.
• In a separate medium bowl, sift together the flour and all the spices, including the salt and pepper. Whisk in the ground almonds. Fold the dry ingredients into the wet mixture in thirds, until no dry flour is visible.
• In a small bowl or medium measuring glass, dissolve the baking soda in the warm milk. Stir in the stout and mix to combine. Stir in all but one or two teaspoons of the minced candied ginger. Add the stout/milk/ginger mixture to the batter and stir just until incorporated.
• Pour or spoon the batter into greased pans, either one 10-inch, two 8-inch, five 5-inch, or 8 super-mini molds. Sprinkle the remaining crystalized ginger on top of each loaf. Bake larger 8- or 10-inch loaves for 40 to 50 minutes, 5-inch loaves for 30 to 40 minutes, and super mini loaves for 20 to 30 minutes, or until a toothpick comes out clean.
• Cool in the pan for about 10 minutes, then tip out gently onto baking rack.
• Serve with whipped cream or ice cream.

Notes

The gingerbread tastes more flavorful when served the day after baking. 

Course Dessert

Cuisine American

Keyword candied ginger, gingerbread, holidays