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.
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.
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.
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. 🙂
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. 🙂
- 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
- 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
- ½ cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees. Spray a standard loaf pan with cooking spray. Set aside.
- Whisk together the flour, ginger, espresso powder, baking soda, cinnamon, salt, and cloves in a large bowl and set aside.
- 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.
- 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.
- 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.
- 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.
Gingerbread recipe loosely adapted from Joy the Baker.
Lemon curd and whipped cream recipes by Flavor the Moments.
I love the flavors of this loaf, Marcie! What a great idea to combine espresso and gingerbread. I love the pretty dark color and the bold flavors. And your homemade lemon curd sounds delicious! What a great touch!
Thank you, Gayle! I had no idea coffee and gingerbread would taste so good, yet gingerbread lattes are so popular. It’s about time I put the two together! haha Hope you’re enjoying your holiday season!
This sounds incredible, Marcie! And I totally agree: gingerbread and lemon curd are a match made in heaven. Yours looks fantastic and not at all like an egg 😉
I’m glad you don’t think it looks like an egg! haha Thank you, Allie, and I hope you’re enjoy your holiday season!
Hi Marcie, this gingerbread looks amazing, just in time for Christmas!
Thank you, Cheri! 🙂
OH YUM!! Wait… I want this whole loaf! To faceplant and enjoy with a cup of coffee!
Thank you, Zainab! And it’s great with coffee!! 🙂
As soon as I get back State-side, I will be adding espresso to gingerbread! I am completely intrigued with the combination! And lemon curd! The perfect way to brighten up gingerbread! Pinned!
It’s so funny that even tho Starbuck’s and everyone else has gingerbread lattes, I didn’t think to add espresso to gingerbread sooner. At least I finally figured it out now! haha Thanks for the pin, Lindsey! 🙂
I haven’t eaten any gingerbread at all this season! And time is quickly running out, oh no! I must remedy that and make this awesome gingerbread loaf! I don’t blame you for nixing your savory recipe to share this one immediately, haha!
I hope you do remedy that gingerbread situation soon! Although it’s a Christmas treat, I gladly make gingerbread throughout the winter. It’s so cozy and warming!
This gingerbread loaf looks incredible, Marcie! It sounds amazing with the espresso and lemon curd cream. I would love a big slice or two and your gingerbread spatula is the cutest too!!!
Thank you, Kelly! I love gingerbread boys, so that spatula is one of my favorites! 🙂
I am so happy that you posted this over something savoury. I am all about the sweet food at the moment and even better that it is gingerbread. We are making gingerbread waffles on Christmas Eve morning.
Im a bit sugared out but it is the holidays so onward with the sugar! Haha. I,love making gingerbread waffles on Christmas morning too. The more gingerbread the better!
Whoa! Would never think about gingerbread and lemon curd together. Sounds amazing. I’m super intrigued! Can’t wait to try it out! I hope you have a great Holiday, Marcie!
I’ve been doing this lemon curd gingerbread thing for a long time and don’t really know where it came from. I’m just glad it happened — it’s such a great combo, and I hope you try it, Liz!
This has my name written all over it!! I absolutely love the flavors here…
Thank you, Annie!
Ooooo I completely love that you added the espresso powder to gingerbread!! I think I pretty much always say this when you add espresso to something! haha Ah well 🙂
Ha! And yup, I could totally see how if you weren’t careful it would look like an egg! That’s too funny!
That’s funny about the espresso powder! The good thing is, if you don’t add it you can always drink coffee with it and your covered. Haha.
This gingerbread loaf looks delish! Love the addition of espresso, so good with rich flavour! And that lemon curd cream goes perfectly! 😀
Thank you, Jess! This is one of my favorite combinations, and I wish it were around longer than Christmas time! 🙂
I absolutely love gingerbread, but have never made actual gingerbread. I’m beginning to think that needs to change after seeing this recipe though! Love that you added espresso also, it sounds like the perfect combination!
Gingerbread is a big part of my holidays, and I’m thinking of making waffles on Christmas morning with this recipe…with a cup of espresso on the side. Now there’s an idea! 🙂
Oh my gosh, YES I need to make a loaf stat! This is such a gorgeous twist on gingerbread, Marcie! I am just loving the addition of espresso powder and that lemon cream looks DREAMY. 🙂
Thank you, Sarah, and I love that you love gingerbread as much as I do! There’s going to be another loaf before Christmas is over for sure. 🙂
Marcie, this truly lives up to your blog name! The flavor combo in here is ridiculous in the best, most delicious way possible. I love the idea of spices and lemon, creamy curd and tender gingerbread loaf. Haha I can see the poached egg but I like bread SO much better 🙂 Pinning, and Merry Christmas!
Thank you…you’re so sweet! Thank you for the pin, Mary Frances, and Merry Christmas to you and your family! 🙂
I love gingerbread with lemon sauce or curd. That is THE best. And this extra spicy dark gingerbread you have presented—-wow I had to pin this recipe. Happy Holidays Marcie. I am truly enjoying your blog.
Thank you for the kind words, Carol, and I hope you had a wonderful Christmas! 🙂