Classic Gingerbread Loaf Recipe
This Classic Gingerbread Loaf is a moist and warmly spiced treat perfect for cozy afternoons or holiday celebrations. Made with treacle, butter, milk, and a blend of traditional spices like ginger, cinnamon, and nutmeg, this loaf delivers rich flavors and a tender crumb. Ideal for serving thickly sliced with butter, it's a comforting baked good that keeps well for a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Main Ingredients
- 300g treacle
- 225g unsalted butter, cold from the fridge
- 250g whole milk, cold from the fridge
- 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
- ½ tsp mixed spice or pumpkin pie spice
- ½ tsp nutmeg
- ½ tsp cardamom
- 2 large eggs (100g without the shell), at room temperature
Instructions
- Preheat and prepare pan: Preheat your oven to 150°C (300°F). Grease and line a pullman or large loaf pan with butter and parchment paper, leaving some overhang to easily lift out the loaf after baking. You can secure the parchment with binder clips if desired.
- Melt treacle and butter: In a medium saucepan over medium heat, combine the treacle and cold butter. Stir occasionally and melt together carefully without boiling. Once melted, remove from heat.
- Add milk and cool mixture: Add the cold milk to the treacle and butter mixture to cool it down slightly. Let it stand for 10 minutes to prevent scrambling the eggs later.
- Sift dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and all the spices (ground ginger, cinnamon, mixed spice/pumpkin pie spice, nutmeg, and cardamom). Stir well to combine.
- Combine wet ingredients: After the treacle mixture has cooled, add the eggs and whisk thoroughly until well combined.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.
- Pour batter into pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top if needed.
- Bake the loaf: Bake in the preheated oven for 1 hour and 20 minutes. Check for doneness by inserting a skewer into the center of the loaf; it should come out clean when fully baked.
- Cool the loaf: Remove the loaf from the oven and allow it to cool in the pan. Once cool enough, transfer it onto a wire rack to cool completely.
- Serve and store: Serve thickly sliced with plenty of butter. Store any leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to one week.
Notes
- Using cold butter and milk helps control the melting process and ensures a smooth batter.
- Do not boil the treacle and butter mixture to avoid altering the flavor and texture.
- Letting the mixture cool before adding eggs prevents curdling and ensures a smooth batter.
- Line the loaf pan with parchment paper overhang for easy removal of the gingerbread loaf.
- You can substitute mixed spice with pumpkin pie spice for a slightly different spice profile.
- Allow the loaf to cool completely on a wire rack before slicing to maintain its structure.
- Serve with unsalted butter for a classic touch, or try cream cheese for a creamy contrast.
- Store the loaf at room temperature to keep it moist; refrigeration may dry it out.
Find it online: https://sweetworldtastes.com/classic-gingerbread-loaf-recipe/
