Old-Fashioned Gingerbread, Lingering a Little Longer

Nothing says the holidays to me quite like a slice of gingerbread.

And no—I’m not talking about gingerbread cookies, though I love those too. I’m talking about real gingerbread. The kind that’s baked in a pan, sliced thick, and eaten slowly with a mug of something warm nearby. A humble quick bread that fills the kitchen with spice and memory and feels like an exhale in the middle of winter.

Yes, Christmas is technically over. The calendar has turned, the new year has arrived, and all of that is good and hopeful. But here’s the thing: I’m from Puerto Rico, and in Puerto Rico, the holidays don’t end on December 26th.

They stretch—warm and generous—until the end of January.

As I write this, tomorrow is Epiphany, Día de Reyes (Three Kings Day), a day that still holds deep meaning for me. My decorations may already be packed away (minimalist at heart, always), but the flavors of the season? Those linger a little longer in my kitchen. Gingerbread is one of them, and I happily let it stay.

Old-fashioned gingerbread is one of those recipes that comes together quickly and gives back more than it asks. It’s simple. Unfussy. The kind of baking that doesn’t require perfection—just a bowl, a spoon, and a little intention. What makes mine especially dear is the use of coffee in the batter. Not enough to shout, but just enough to deepen everything else.

I usually reach for a coffee with chocolate notes—something rich and dark—to highlight the ginger, cinnamon, and molasses. The result is a gingerbread that feels warm and grounded, with a depth that makes you pause between bites.

And I’ll be honest: I often eat most of it myself over the course of the week. No shame there. A slice in the afternoon, another in the evening, sometimes warmed just a bit. It’s perfect with a cup of coffee, a cozy blanket, and a book—or the TV on low when you don’t want to think too hard.

So if you’re still holding onto the flavors of the holidays…

If you’re feeling a little nostalgic, or simply not ready to rush into the year just yet…

Let this be your permission to linger.

Make the gingerbread. Pour the coffee. Let winter be gentle.

Old-Fashioned Coffee Gingerbread

Serves: 8–10

A cozy, lightly sweet quick bread with deep spice and warmth

Ingredients

  • 2 cups all-purpose flour

  • 1 1/4 teaspoon baking soda

  • 1/3 teaspoon salt

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 2/3 cups unsulfured molasses

  • 1/2 cup hot brewed coffee (preferably with chocolate notes)

  • 1/4 cup brown sugar

  • 1/2 cup melted butter (or neutral oil)

  • 2 large egg

  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper.

  2. In a medium bowl, whisk together the flour, baking soda, salt, and all the spices.

  3. In a separate bowl, combine the molasses and hot coffee, stirring until smooth.

  4. Add the brown sugar, melted butter, egg, and vanilla to the molasses mixture. Whisk until fully combined.

  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

  6. Pour the batter into the prepared pan and smooth the top.

  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

  8. Cool slightly before slicing. Serve warm or at room temperature.

To Serve

Lovely on its own, but even better with:

  • A dusting of powdered sugar

  • A dollop of whipped cream

  • Or simply another cup of coffee and a quiet moment

Gingerbread like this isn’t rushed. It’s meant to be savored—one slice at a time, lingering just a little longer in the season.

Note: Moist vs. Decorative: A Texture Thing. Old-fashioned gingerbread is all about moisture and softness. It has a tender, almost sponge-like crumb that stays plush for days, thanks to molasses and a simple fat-forward batter. It bends slightly when you press it, slices cleanly without crumbling, and feels comforting on the tongue. “Fancy” gingerbread, on the other hand, is often drier and firmer by design—meant to hold shape for layering, decorating, or stacking. It may be beautiful to look at, but the texture leans toward dense or even stiff, prioritizing structure over softness.