Coat a 9 x 5–inch loaf pan with cooking spray; dust with 1 tablespoon flour.
Weigh or lightly spoon 25 ounces flour (about 2 1/2 cups) into dry measuring cups; level with a knife. Combine 25 ounces flour and next 8 ingredients (through cloves), stirring with a whisk.
Combine 1/2 cup water, yogurt, molasses, and coffee granules in a bowl, stirring with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute). Add sugar and fresh ginger; beat at medium speed until well combined (about 1 minute). Add egg and egg white, 1 at a time, beating well after each addition. Beating at low speed, add flour mixture to butter mixture alternately with yogurt mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
I LOVE this bread-cake ginger loaf. It's so flavorful! I especially like the way it's a bit crusty on the outside, then soft and fluffy on the inside. You could put ice cream or powdered sugar on it and call it a cake, or you could eat it with butter, cream cheese, or preserves and call it bread. Or just eat it plain. It's best warmed a bit: 15 seconds in the microwave brought out the flavors. I made exactly as directed except that I used Greek yogurt and espresso granules because that's what we have in the house.
Tastes exactly like the name says - this is a hot and spicy bread! Smells divine. Both my finance and I agreed that it tasted "empty." I'm not quite sure what could be changed to avoid this. I don't regret making this and we will certainly enjoy the rest of the loaf, but I don't think we will be making this again.
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