Classic Gingerbread Loaf Recipe
This Classic Gingerbread Loaf is a moist and warmly spiced treat perfect for cozy afternoons or festive gatherings. With a rich blend of treacle and aromatic spices like ginger, cinnamon, and cardamom, it delivers a deep, comforting flavor in a soft, tender crumb.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10-12 slices 1x
- Category: Dessert, Bread, Loaf
- Method: Baking
- Cuisine: British
Ingredients
Scale
Wet Ingredients
- 300g Treacle
- 225g unsalted butter, cold from the fridge is fine
- 250g whole milk, cold from the fridge is fine
- 2 large eggs (100g without the shell), at room temperature
Dry Ingredients
- 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
Instructions
- Preheat and Prepare Pan: Preheat your 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. Use binder clips to secure the parchment if needed.
- Melt Treacle and Butter: In a medium saucepan over medium heat, combine the treacle and butter. Stir occasionally to melt completely, being careful not to let the mixture boil. Once melted, remove from heat and add the cold milk to cool the mixture slightly. Let it stand for 10 minutes to ensure the eggs won’t scramble when added.
- Mix Dry Ingredients: While the treacle mixture cools, sift together the flour, granulated sugar, baking soda, baking powder, salt, and spices (ground ginger, cinnamon, mixed spice, nutmeg, cardamom) in a large bowl. Stir until evenly distributed.
- Add Eggs to Wet Mixture: After the treacle mixture has cooled, whisk the eggs into it thoroughly to blend.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and whisk until the batter is smooth and free of lumps.
- Fill the Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly.
- Bake: Bake the gingerbread loaf for about 1 hour and 20 minutes, or until a skewer inserted deep into the center comes out clean.
- Cool: Remove the loaf from the oven and let it cool in the pan. Once cooled, transfer it to a wire rack to cool completely.
- Serve: Slice the gingerbread loaf thickly and serve warm or at room temperature with plenty of butter.
- Store: Keep any leftovers in an airtight container or wrapped well in plastic wrap at room temperature for up to one week.
Notes
- Ensure the treacle and butter mixture is not boiling before adding the milk to prevent eggs from scrambling.
- Allow the batter to be as smooth as possible to achieve a tender crumb.
- You can use a pullman loaf pan for a neater rectangular shape or a standard loaf pan for a traditional loaf shape.
- Leftover gingerbread loaf tastes great toasted with a spread of butter or cream cheese.
Keywords: gingerbread loaf, classic gingerbread, spiced loaf, holiday baking, treacle bread, gingerbread recipe
Find it online: https://annakocht.com/classic-gingerbread-loaf-recipe/
