Gingerbread Loaf

Name: Gingerbread Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10 slices
Ingredients: 225 g (1 cup) soft dark brown sugar; 115 g (⅔ cup) black treacle; 2 tbsp golden syrup; 225 g (1 cup) unsalted butter; 60 ml (¼ cup) fresh orange juice; 3 tsp ground ginger; 2 tsp ground cinnamon; ¼ tsp ground cloves; 2 tsp bicarbonate of soda; 180 ml (¾ cup) milk; 3 large eggs; 360 g (2 cups + ¼ cup) flour; 150 g (1 cup) icing sugar; 2 tbsp orange juice; 2 tbsp spiced rum; handful star anise to decorate

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
10 slices
Calories
346 kcal
Course
Cake
Cuisine
European

Gingerbread Loaf

Shawn Wheeler

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This easy Gingerbread Loaf is packed with spices, moist, delicious and perfect for Christmas or any time of the year! This all-in-one gingerbread tastes even more delicious the longer you keep it. Add a simple glaze or go all out with frosting!

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Ingredients

Servings

225 g (1 cup) soft dark brown sugar
115 g (⅔ cup) black treacle or use molasses
2 tbsp golden syrup or light molasses
225 g (1 cup) unsalted butter cubed
60 ml (¼ cup) fresh orange juice
3 tsp ground ginger
2 tsp ground cinnamon
¼ tsp ground cloves
2 tsp bicarbonate of soda baking soda
180 ml (¾ cup) milk
3 large eggs room temperature
360 g (2 cups + ¼ cup) flour plain / all purpose flour

For the glaze

150 g (1 cup) icing sugar powdered / confectioners
2 tbsp orange juice or water
2 tbsp spiced rum optional - replace with water
handful star anise to decorate optional

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Instructions

Preheat the oven to 180C (350F). Spray your cake tin with cake release or use a loaf liner.
Put the sugar, treacle, golden syrup, butter, orange juice and spices in a large bowl. Heat in the microwave until the butter has melted. Alternatively put in a saucepan and melt over low heat on the stove. Stir together until smooth.
Add the bicarbonate of soda and stir it in. Now stir in the milk and eggs until everything is mixed in.
Add the flour, ideally sifting it in so you don’t get lumps. Mix well until you have a smooth and fairly thin batter.
Transfer the batter to the prepared tin, filling 2/3 of the way and no more. If you use the Nordicware Pan you will have some batter leftover which you can bake in muffin tins. Bake for 40-45 minutes or 50 m- 1 hour if you use a bigger 2 LB loaf pan. The cake should be risen, springy to the touch and a skewer interred in centre should come out clean.
Cool in the tin for 10 minutes then carefully turn out of the tin onto a wire rack to cool.
You can serve it straight away simply dusted with icing sugar if you like. To make a glaze, mix the icing sugar with just enough orange juice and rum until you have a pourable glaze. Drizzle this over the gingerbread and serve!

Nutrition Information

Show Details

Calories 346kcal (17%) Carbohydrates 55g (18%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 71mg (24%) Sodium 335mg (14%) Potassium 291mg (8%) Fiber 1g (4%) Sugar 35g (70%) Vitamin A 425IU (9%) Vitamin C 2.5mg (3%) Calcium 81mg (8%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 346 kcal

% Daily Value*

Calories	346kcal	17%
Carbohydrates	55g	18%
Protein	5g	10%
Fat	13g	20%
Saturated Fat	8g	40%
Cholesterol	71mg	24%
Sodium	335mg	14%
Potassium	291mg	6%
Fiber	1g	4%
Sugar	35g	70%
Vitamin A	425IU	9%
Vitamin C	2.5mg	3%
Calcium	81mg	8%
Iron	2.2mg	12%