Stout Spice Gingerbread

November 25, 2016

Author Notes:

With a nod to Claudia Fleming, this moist and flavorful gingerbread is not for the shy palate. Use your favorite craft stout to make this a local treat.

Jim Kennedy

Serves: 16


Seven spice powder

  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon cardamom
  • 1 teaspoon star anise
  • 1 teaspoon clove
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg

Ginger Bread

  • 1 cup dry stout
  • 1 cup blackstrap molasses
  • 1/2 teaspoon baking soda
  • 2 cups ap flour
  • 1 tablespoon six spice powder
  • 1 1/2 teaspoons baking powder
  • 3 large eggs
  • 2 egg whites
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon freshly grated ginger
  • 3/4 cup canola oil
  • 1 tablespoon cinnamon
In This Recipe


  1. Bring molasses and stout to boil in large saucepan, take off heat and stir in baking powder. Let it cool to room temp.
  2. Grind dry spices together, set aside.
  3. Heat oven to 350 degrees Butter 2 loaf pans (Flour also if preferred)
  4. Sift baking powder, flour and seven spice mix.
  5. Mix eggs, egg whites and sugar in mixer on medium until smooth, about 3 minutes. On low, add oil, molasses mixture and fresh ginger. Add flour mixture in one third increments.
  6. Pour into loaf pans. Tap on counter to eliminate air bubbles. Bake for 40 minutes or until tester comes out clean.
  7. Cool on wire rack for 10 minutes. Remove from pan, let fully cool. Slice and serve with mint whipped cream.

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