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Gingerbread Loaf recipe

Gingerbread Loaf recipe


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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Ginger cake

This gingerbread is well-flavoured and incredibly moist. Enjoy for afternoon tea or elevenses.

1260 people made this

IngredientsMakes: 1 loaf

  • 175g unsalted butter
  • 200g caster sugar
  • 3 tablespoons golden syrup
  • 250ml milk
  • 250g plain flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon bicarbonate of soda

MethodPrep:8min ›Cook:1hr ›Ready in:1hr8min

  1. Preheat the oven to 180 C / Gas 4. Grease and flour an 20x10cm loaf tin.
  2. In a small saucepan, combine the butter, sugar, golden syrup and milk. Bring to the boil, then remove from heat and set aside. Sieve the flour, bicarbonate of soda, ginger and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared tin.
  3. Turn down the oven to 160 C / Gas 2 1/2 and bake for 1 hour or until the top of the loaf springs back when lightly touched.

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Reviews & ratingsAverage global rating:(116)

Reviews in English (110)

help pls -made this buy top gets hard so have to take out of oven which means inside is VERY heavy-even uncooked properly.-03 Mar 2013

oh crikey, this was awesome! Loved it. Yum I used half butter half 'clover' and cinnamon instead of allspice as I had no allspice. Felt really guilty using so much syrup but what the hey! However when I mixed ingredients it all went very lumpy! Never mind, I just pushed it the mixture through a seive and it came out lovely and smooth. I cooked for an extra 10 mins and although it didn't smell when I baked the cake it did when I cut it. It was moist - very moist - and sticky and gorgeous. Hubby had a thick slice with butter then I iced it with a thick layer of icing sugar - just like I had at school. Oh boy.-01 Sep 2011

absolutely great-23 Feb 2013


  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 cup milk
  • ¾ cup brown sugar
  • ½ cup molasses
  • ¼ cup vegetable oil
  • ¼ cup applesauce
  • 2 large eggs

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan and dust with flour or line with parchment paper.

Sift flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together in a medium mixing bowl. Set aside.

Combine milk, brown sugar, molasses, oil, applesauce, and eggs in a large bowl mix together until well blended. Stir into flour mixture until just blended. Pour batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and let cool completely, about 15 minutes. Wrap tightly in plastic wrap and store at room temperature, or freeze.


Ingredients

Of course, the star of this recipe is ginger. I personally love a strong ginger flavor- must be the English in me- loads of ginger biscuits growing up. For this recipe, I do use 2 ½ teaspoons of ground ginger- to give you that nice ginger kick. If you are not interested in a strong kick of ginger, by all means, reduce to 1 ½ teaspoons.

Also, I added molasses to this recipe-gingerbread flavor to me always includes a little bit of molasses. I actually HATE the smell of molasses out of the jar- its way to potent for me- but baked in a treat? I am all about the little hint of molasses.

Fresh lemon is also an ingredient I love using- the fresh lemon zest brings everything together so well.

Then you have butter, sugar, eggs, applesauce, flour, some more spices- ground cinnamon, cloves & nutmeg.


Gingerbread Loaf Cake

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Gingerbread Loaf Cake is perfectly moist, soft, and spiced. Enjoy all the tastes of the holidays like molasses, cinnamon, and ginger in one bread loaf.

Whether it’s Ginger Cookies or Classic Gingerbread Cake, nothing says “holiday baking” like warm spiced ginger Dessert Recipes. This easy Gingerbread Loaf is perfect for breakfast or dessert!

GINGERBREAD LOAF CAKE

One of the many amazing things about quick breads like this recipe or Banana Bread is that they fill your house with their amazing smell while they bake. This is especially wonderful with spiced gingerbread because it has wonderful ingredients like molasses, ginger, brown sugar, and cloves. It will feel like your living in a gingerbread house with all the delicious aroma filling the air!

It smells so good, it’s hard not to eat the Gingerbread Cake right when you take it out of the oven. In fact, waiting for it to cool down is probably the hardest part of making this Gingerbread Loaf.

This delicious Gingerbread Cake Loaf makes the perfect breakfast, dessert, or on-the-go snack. You can decorate the gingerbread with powdered sugar and other toppings to make it an elegant dessert for your holiday guests. It’s equally as wonderful to leave the gingerbread as is for a more casual holiday treat. You can keep the loaf around your house for a quick breakfast or snack with a cup of coffee that’s sure to put you in the holiday spirit.

HOW TO FREEZE GINGERBREAD CAKE

If you can’t get enough of this Gingerbread (we don’t blame you), try making a double batch. You can bake the Gingerbread in two loaf pans. Once the loaves have baked you can enjoy one right away and save the other for later.

Remove the bread from the loaf pan, and let it cool completely before storing it. To keep it fresh wrap the gingerbread in plastic wrap or put it in a freezer bag. Make sure you get as much air out as possible. The Gingerbread Cake will keep well in the freezer for up to 3 months. If you make it for the holidays, it will still be good past the holiday season and into the New Year!


Gingerbread Loaf

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No, not Gingerbread Cookies, but rather soft, moist, spiced cake that needs nothing more than vanilla ice cream or a strong cup of coffee to accompany it. Just mix flour, dried ginger, baking soda, and other spices, cream butter and brown sugar. Beat in molasses and eggs, then add the flour mixture and buttermilk. Scrape into a loaf pan and bake. This is too tasty to wait for the holiday season to bake!

What to buy: There are various intensities of molasses available, from light to blackstrap, and after trying nearly all of them we found that dark (sometimes marketed as robust) tastes best in this.


How to Make It

Preheat oven to 325°F. Coat a 9- x 5-inch loaf pan with cooking spray. Whisk together 1 1/4 cups all-purpose flour, whole-wheat flour, ground ginger, baking soda, cinnamon, salt, pepper, and cloves in a bowl. Whisk together molasses and boiling water in a second bowl.

Beat butter and brown sugar in a bowl with a mixer on medium-high speed until fluffy. Beat in egg and zest. With mixer running on low speed, add flour mixture alternately with molasses mixture. Stir together crystallized ginger and remaining 1 teaspoon flour fold into batter. Pour batter into prepared pan.

Bake at 325°F until a wooden pick inserted in center comes out clean, about 55 minutes. Cool in pan on a wire rack.


Spicy Gingerbread Loaf

Spicy gingerbread loaf is moist, slightly sticky, sweet and loaded with spicy goodness.

This loaf needs nothing more than a nice, piping hot cup of coffee to accompany it.

That’s it, don’t bother with butter or overly sweet icing. A dusting of powdered sugar just for adornment.

Spicy Gingerbread Loaf

No need for prep pics this bread is easy to make as long as your eggs, buttermilk, and butter are room temperature you shouldn’t have any problems.

I speak from experience on this one.

The room temperature ingredients combine easier and help this loaf recipe rise in the middle instead of sinking.

Heat oven to 350° degrees and arrange a rack in middle.

Prepare a 9×5 loaf pan with butter, dust with flour or use baking spray.

Combine flour, ginger, baking soda, cinnamon, cloves, allspice, salt, and nutmeg in a medium bowl. Whisk to aerate and combine set aside. In a measuring cup, stir together buttermilk and vanilla extract until combined.

Combine butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy and forms small peaks, about 5 minutes.

Beat the molasses in until well combined then add eggs, one at a time, beating after each addition until well incorporated.

Scrape bowl and paddle (mixture will look a little curdled). Add one-third dry ingredients mixture beating on low speed just until flour is incorporated.

Add half buttermilk mixture until it’s smooth. Add another third of the flour mixture. Add remaining buttermilk and mix until incorporated.

Turn off the mixer and hand stir the remaining flour mixture just until incorporated and smooth. DO NOT OVER MIX.

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean and the cake is pulling away from sides of the pan. Baking times can vary.

Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.

The temps are finally cooling off here and I’m ready for the holidays. Please don’t judge me!

The deep robust flavor of unsulphured blackstrap molasses is at its best in this loaf. I just might have eaten most of this spicy gingerbread loaf all by myself.

So pour yourself (and a guest if you are so inclined to share) a cup of your favorite hot beverage and sit down to a slice of perfect gingerbread HEAVEN!


Gingerbread loaf with icing

I prefer a gingerbread loaf with glaze over one with a thick frosting. I’m more interested in the cake part of that equation.

To coat your gingerbread loaf with the maple bourbon glaze, let it cool completely before glazing. Trust me. If it is even slightly warm, the glaze will run off into a pool underneath your gingerbread instead of on top of it.

The glaze is whisked together in a small bowl, then you can pour right over the bread to coat it. I do this with a cooling rack set inside of a sheet pan to catch the excess. It keeps it from making a mess, and if you want to scoop it up and give the bread another pass with the icing, it will be clean and free of crumbs.


Old-Fashioned Iced Gingerbread

Are you a gingerbread fan? It seems most people I talk to either love it or hate it. I think I’m somewhere in between. I’ll eat it if it’s there, but I usually don’t go out of my way to make it.

I spend more time making it for other people who are dedicated gingerbread fans.

This year, however, I’ve been on a real gingerbread kick. I guess I’m getting old because I never understood how my grandmother enjoyed things like gingerbread when I was younger.

This old-fashioned gingerbread loaf recipe is one that I found in my grandmother’s old Southern Living Cookbooks. It’s full of molasses flavor, but I did adjust the spices to my liking and throw in some buttermilk for good luck.

It still has that classic, down-home gingerbread flavor and aroma that will have your entire home smelling all merry and Christmasy!

Now let’s make something clear because I don’t want you cussing me out when you go to make this gingerbread and expect to sink your teeth into some cake.

This gingerbread is gingerBREAD. Like a quick bread-bread. Like the old-fashioned kind, not the kind you eat at Starbucks. Not that I’ve ever had Starbucks version, but I’m willing to bet it’s more like a gingerbread cake.

This old-fashioned gingerbread is lightly sweetened, tender, moist and dense!

Don’t skip the glaze!! It’s a must and makes it oh so lovely paired with the spices!

Throw some vanilla bean ice cream and caramel sauce on top, and I’m a happy girl! Or a nice sprinkling of powdered sugar and a steaming mug of coffee would lift my skirt for sure!

Feel free to adjust the spices to your liking. Some people like it SPICY with lots of cloves, black pepper, and ginger. I’m not one of those people. I prefer a stronger cinnamon-ginger taste, so if you’re with me, you’ll enjoy this recipe!


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