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Classic Gingerbread Loaf Recipe

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4.1 from 9 reviews

This Classic Gingerbread Loaf offers a moist and flavorful treat infused with warm spices like ginger, cinnamon, and cardamom. Combining the richness of treacle and butter with the sweetness of sugar and the tenderness from eggs and milk, this loaf bakes up beautifully in a pullman or large loaf pan. Perfect thickly sliced with butter, it’s an ideal comfort dessert or snack for colder days.

  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 300g Treacle
  • 225g Unsalted butter, cold from the fridge
  • 250g Whole milk, cold from the fridge
  • 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 Cardamom

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 300°F (150°C). Grease a pullman loaf pan or a large loaf pan thoroughly with butter, then line it with parchment paper, leaving an overhang for easy removal. Secure the parchment with binder clips if desired.
  2. Melt treacle and butter: In a medium saucepan over medium heat, combine treacle and butter. Stir occasionally, ensuring the mixture melts smoothly without boiling. Remove from heat once melted.
  3. Add milk to treacle mixture: Pour the cold milk into the melted treacle and butter mixture to cool it down. Let stand for 10 minutes so it won’t scramble the eggs when added.
  4. Mix dry ingredients: While the wet mixture cools, sift together the flour, sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and cardamom in a large bowl. Stir until evenly combined.
  5. Incorporate eggs: Add the room temperature eggs to the cooled treacle mixture and whisk until fully blended.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredient bowl. Whisk thoroughly until the batter is smooth and free of lumps.
  7. Transfer to pan and bake: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 1 hour and 20 minutes. Test doneness by inserting a skewer into the center; it should come out clean.
  8. Cool the loaf: Remove the loaf from the oven and allow it to cool completely in the pan. Afterward, lift it out using the parchment overhang and transfer to a wire rack to cool further.
  9. Serve: Slice thickly and serve with plenty of butter for a rich, comforting experience.
  10. Storage: Store any leftover gingerbread loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to one week.

Notes

  • Make sure to let the treacle and butter mixture cool before adding eggs to prevent scrambling.
  • Using a pullman loaf pan gives a nice shape, but a regular loaf pan works just as well.
  • The loaf keeps well at room temperature for up to a week, making it great for advance preparation.
  • Adjust baking time if using different sized pans; smaller pans may require less time.
  • For added flavor, you can include a pinch of nutmeg or cloves.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://recipeteach.com/classic-gingerbread-loaf-recipe/