Spicy Espresso Gingerbread Loaf with Lemon Curd Cream

Spicy Espresso Gingerbread Loaf with Lemon Curd Cream is dense and spicy gingerbread with espresso added for even bigger flavor.  Serve warm with lemon curd and fresh whipped cream for a delicious holiday treat.

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I thought I was going to post something savory today, but I made an executive decision not to.  It’s really important that you know about this gingerbread loaf as soon as possible.  You know….just in case you might want to make some for Christmas.  I’ve made this gingerbread twice in the past 3 weeks, and I may make it again.  For me, it’s not Christmas without gingerbread.  That spicy smell wafting through the house as it bakes, and the warm flavors put me right in the Christmas spirit.


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This gingerbread loaf comes on the heels of my Spicy Espresso Gingersnap Cookies.  It was the first time I’d added espresso powder to ginger cookies, and it was so delicious, now I feel like it’s not the same if I don’t.  I like my gingersnaps and gingerbread spicy, and the espresso powder just intensifies the molasses and spices.  Talk about a pick me up…these flavors really perk up the palate.


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I had some lemon curd and whipped cream left over from my Mini Lemon Cheesecakes with Gingersnap Crust, so that’s why I had to make another gingerbread loaf.  Forget cream cheese frosting — I like my gingerbread with lemon curd and whipped cream.  If you’ve never tried these flavors together before, you just have to.  For starters, lemon curd makes everything better, and the citrusy pop with this spicy gingerbread is just beyond delicious.

It was kind of funny when I was styling this gingerbread for my photos.  I realized right away if I wasn’t careful it was going to look like a slice of gingerbread with a poached egg on top.  I mean, I think almost everything is better with poached eggs on top, but I draw the line at gingerbread.  I swirled the curd and whipped cream together and prayed it didn’t look like an egg.  🙂


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I actually served this as a dessert, then I had it for a snack another time, and hey, it even works for breakfast.  Yup, I did that, too.  It’s all-purpose, and it will make you feel all warm and cozy inside and out.  It’s Christmas magic in a loaf pan, that’s what it is, and I can’t imagine the holidays without it. So spice up your holidays too, and make a loaf stat!  Your family will thank you. 🙂


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Spicy Espresso Gingerbread Loaf with Lemon Curd Cream
Prep time
Cook time
Total time
Spicy Espresso Gingerbread Loaf with Lemon Curd Cream is dense and spicy gingerbread topped with a citrusy pop of lemon curd and fresh whipped cream.
Serves: About 10 slices
For the gingerbread loaf:
  • 2 cups all purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons instant espresso powder
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ cup (4 ounces) unsalted butter, melted
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • ¾ cup molasses
  • ¾ cup hot water
For the lemon curd:
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup fresh lemon juice
  • 2 tablespoons room temperature unsalted butter, cut into small cubes
  • 1½ tablespoons lemon zest
For the Whipped Cream:
  • ½ cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
Prepare the gingerbread loaf:
  1. Preheat the oven to 350 degrees. Spray a standard loaf pan with cooking spray. Set aside.
  2. Whisk together the flour, ginger, espresso powder, baking soda, cinnamon, salt, and cloves in a large bowl and set aside.
  3. In a medium bowl, whisk together the butter, sugar, and eggs until thick and pale. Add the molasses and whisk until combined. Fold the wet ingredients into the dry ingredients until just incorporated. Add the hot water and fold until the batter is smooth.
  4. Pour into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, or an instant read thermometer reads 190 degrees. Cool for 10-15 minutes in the loaf pan, then remove from the pan and let cool completely.
Prepare the lemon curd:
  1. Place a medium bowl set with a medium sized fine mesh strainer over it and set aside. Place the sugar, eggs, and lemon juice in a heat proof bowl and whisk until combined. Place over a saucepan of simmering (not boiling) water and stir constantly until the curd thickens to the consistency of sour cream, about 10 minutes. Pour the curd into the strainer and push it through as necessary to remove any bits of egg or lumps. Stir the softened butter into the curd until combined, then add the zest. Let stand at room temperature until cool -- the mixture will thicken more as it cools. Store in the refrigerator in an air tight container with plastic wrap until ready to use.
Prepare the whipped cream:
  1. Place the heavy whipping cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat on medium high speed until soft peaks begin to form. Remove the whisk attachment and whisk just a bit more by hand until you've reached the desired consistency.
Lemon curd can be made in advance and stored in an airtight container in the refrigerator.

Gingerbread recipe loosely adapted from Joy the Baker.

Lemon curd and whipped cream recipes by Flavor the Moments.

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