Mustard Gingerbread Recipe

Name: Mustard Gingerbread
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: White Flour; 1 teaspoon baking soda; 1 teaspoon salt; Mustard Powder; Ground Ginger; Ground Cinnamon; Ground Allspice; Unsalted Butter; 1 1/2 cups packed dark brown sugar; 2 large eggs; 1 cup unsulphured molasses; Brewed Coffee

Indulge in Rosie's legendary Mustard Gingerbread, a dark, moist, and intensely flavorful twist on the classic American treat! This recipe, from Judy Rosenberg's beloved "Rosie's All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book," delivers a gingerbread experience unlike any other. Forget gummy textures – this recipe guarantees a perfectly spiced, sharp, and satisfying gingerbread. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate comfort food experience. Discover the history of this beloved treat, with roots in Germany, Scandinavia, and England, now perfected for modern palates!

Prep Time 20 mins

Cook Time 65 mins

Calories 282.4 kcal

Protein 8g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mustard Gingerbread

White Flour
1 teaspoon baking soda
1 teaspoon salt
Mustard Powder
Ground Ginger
Ground Cinnamon
Ground Allspice
Unsalted Butter
1 1/2 cups packed dark brown sugar
2 large eggs
1 cup unsulphured molasses
Brewed Coffee

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How to Make Mustard Gingerbread

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the molasses and mustard.
Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
Pour batter into the prepared pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes before slicing and serving warm with whipped cream or vanilla ice cream.