This is the bread kind of gingerbread. For the cookie kind, you want this recipe.
I copied this recipe with some holes in it, so I've had to fill in as best I can. Don't be afraid to tweak it if my best isn't (sniffle) good enough for you.
1 c. stout (I use Guinness)
1 1/4 c. molasses
1 c. butter or oleo
1 1/2 c. brown sugar
3 eggs, beaten
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 T ginger
2 t. nutmeg
1 t. cinnamon
1/2 t. cloves
Flour...ummmm...until it looks right. About three cups, but it'll vary with your taste in sweetbread textures, the atmospheric conditions, the alignment of the planets, etc. Add a little at a time. Squint at it. Let it run off the beaters. Think.
But all those steps come later.
Preheat oven to 350 F. Grease and flour two loaf pans. Bring stout and molasses to a boil on the stove, then set aside. (Do not mistake head for boiling.)
Cream butter and sugar, beat in eggs. Gradually beat in dry ingredients and stout mixture. Add flour (now is the time for the thinking and the examining). Pour into pans and bake for 60-70 minutes.
I eat mine buttered. You don't have to, but it's good that way.