Spicebread

I took this recipe from The Pleasure of Whole-Grain Breads by Beth Hensperger and changed it to suit my pantry. It's a nice gingerbread/spice cake recipe but not all that sweet and full of whole grains.
I will list the original ingredients at the end of the recipe.
Spicebread
1 stick butter/margarine
1/2 cup brown sugar
2 eggs
1 cup molasses
1 cup boiling water
1 TB instant coffee
2 teas baking soda
4 TB apricot brandy
1 1/2 TB cinnamon baking spice (similar to apple pie spice)
1/2 teas dry mustard
1/4 teas black pepper
1 cup millet flour
1/2 cup coconut flour
3/4 cup AP flour
1 1/4 cup whole wheat pastry flour
Cream butter with sugar until well combined. Add eggs one at a time. Add molasses in a steady stream and beat until all combined. Pour boiling water into glass bowl and add instant coffee (I did this in a glass measuring cup). Add baking soda to butter and egg mixture. Add spices and mix well. Pour in brandy and mix. Alternate coffee with flours and mix well until your batter is lump free and all wet.
Pour into a 9x9 pan (greased) and bake at 350 for 35-40 minutes.

Original ingredients:
1/4 cup chopped crystalized ginger
3 TB finely chopped candied orange peel
3 TB cognac (pour these three in a bowl and let sit for 30 minutes before starting batter)
1 1/2 cups teff or millet flour
2 cups AP flour
2 teas baking soda
1 TB gd ginger
1 teas cinnamon
1/2 teas cloves
1/2 teas gd coriander
1/2 teas gd nutmeg
1/2 teas dry mustard
1/4 teas gd mace
1/4 teas black pepper
1 stick butter
1/2 cup brown sugar
2 large eggs
1 cup molasses
1 cup boiling water
1 TB instant espresso powder.