a food blog by erin
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Gingerbread Stout Loaf

This loaf cake was inspired by one we sampled at The Sycamore Kitchen awhile back, and I knew I'd have to recreate it come the holiday season. The stout (instead of buttermilk) really intensified the deep, dark molasses flavor. I was a little worried swapping out the buttermilk in favor of stout that the texture would be off. But it was absolutely spot-on, and definitely some of the best gingerbread I've ever had. This recipe is a keeper for sure!


Gingerbread Stout Loaf Cake

yields 1 9"x5" loaf

  • 1 1/2 cups flour
  • 1 tablespoon + 1 teaspoon ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup stout beer (I was planning on using an oatmeal stout, but settled on Guinness instead)
  • 2 teaspoons vanilla
  • 1 cup unsalted butter, softened
  • 1/2 cup dark molasses
  • 2 large eggs, at room temperature
  • powdered sugar, for dusting
  1. Preheat the oven to 350°. Grease a 9"x5" baking dish then dust with flour and set aside.
  2. In a small bowl, whisk together the flour, ginger, cinnamon, cloves, allspice, salt, and baking soda.
  3. In a measuring cup, combine the stout beer and the vanilla.
  4. In a large bowl, beat the butter and molasses until smooth.
  5. Add in the eggs, one at a time, beating after each addition.
  6. Slowly add a bit of the dry mixture to the butter/egg/molasses mixture, alternating with the stout mixture, until completely incorporated.
  7. Pour the batter into the greased and floured pan.
  8. Bake for ~45 minutes, or until a toothpick inserted into the center comes out cleanly.
  9. Dust with powdered sugar.
  10. Allow to cool completely before removing from pan.

Recipe adapted from Chow