Introduction

This Classic Gingerbread Loaf is a warmly spiced treat that’s perfect for cozy afternoons or festive occasions. Rich with treacle and a blend of aromatic spices, it offers a moist texture and comforting flavor in every slice.

A close-up view of a sliced brown cake with a soft, porous texture, showing one thick slice in the foreground and several pieces stacked in the background, all resting on white parchment paper on a white marbled surface. Crumbs from the cake are scattered around the slices. A knife with a light wooden handle lies on the right side of the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g Treacle
225g unsalted butter, cold from the fridge is fine
250g whole milk, cold from the fridge is fine
300g all-purpose flour, sifted
180g granulated sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 Tbsp (15g) ground ginger
1 tsp cinnamon
1/2 tsp mixed spice or pumpkin pie spice
1/2 tsp nutmeg
1/2 tsp cardamom
2 large eggs (100g without the shell), at room temperature

Instructions

Step 1: Preheat the oven to 300°F (150°C). Grease and line a pullman loaf pan or a large loaf pan with butter and parchment paper, leaving some overhang. You can secure the parchment with binder clips if desired.
Step 2: In a medium saucepan, combine the treacle and butter. Melt together over medium heat, stirring occasionally without boiling. Remove from heat and add the cold milk to cool the mixture. Let it stand for 10 minutes to prevent scrambling the eggs.
Step 3: In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and all the spices. Stir until evenly mixed.
Step 4: Add the eggs to the cooled treacle mixture and whisk well to combine.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.
Step 6: Transfer the batter into the prepared loaf pan.
Step 7: Bake for 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean. Ensure you check by inserting the skewer all the way down to the bottom of the pan.
Step 8: Remove from the oven and allow the loaf to cool in the pan before transferring it to a wire rack to cool completely.
Step 9: Serve thickly sliced with plenty of butter for the best flavor and texture.

Tips & Variations

For an extra moist loaf, try adding a tablespoon of molasses along with the treacle.
You can substitute mixed spice with a combination of cloves, allspice, and ginger if preferred.
If you like a stronger ginger flavor, increase the ground ginger to 3 tablespoons.
Make sure the treacle and butter mixture is cooled before adding eggs to avoid scrambling.

Storage

Store leftover gingerbread loaf in an airtight container or wrap it tightly in plastic wrap at room temperature. It will keep well for up to one week. To reheat, warm slices gently in a toaster or microwave for a few seconds to refresh the softness.

How to Serve

A close-up view of two thick slices of brown gingerbread cake lying on white parchment paper over a white marbled surface, the slice in front showing a dense, moist texture with tiny air holes and a slightly cracked top edge, while crumbs are scattered around; part of a wooden-handled knife is visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan for baking this loaf?

Yes, a standard large loaf pan works well, but using a pullman loaf pan helps achieve a nice shape with straight sides. Just ensure the pan is well greased and lined.

What can I substitute for treacle if I don’t have any?

You can use dark molasses or a combination of molasses and golden syrup as a substitute. While the flavor may vary slightly, it will still deliver a rich, deep taste.