Why wait until Christmas to eat Gingerbread when you can make this easy Gingerbread Loaf recipe all year round!
For some reason I only seem to make Gingerbread in the lead up to Christmas and while this is probably a good thing for my waistline, it also means we miss out on enjoying this gorgeous treat for the majority of the year. This Gingerbread Loaf recipe is a yummy alternative to Gingerbread Biscuits and best of all it’s freezer friendly so I can pop it into the freezer and just enjoy a slice occasionally instead of eating it all in one sitting – which I seriously could do!!
Be aware that the texture of this Gingerbread Loaf is quite dense, it’s not light like a cake at all, however this makes it perfect to enjoy warm – especially when it’s been toasted and a little (ok a lot!) of butter has been slathered on top! You can also enjoy it as is, and as you can see my kids were itching to eat a piece while i was trying to a take photos of our recent bake!
This Gingerbread Loaf recipe can be made both conventionally and using a Thermomix, and regardless of whichever method you choose, it’s an easy recipe to put together.
Thermomix Gingerbread Loaf Recipe
- Line a large loaf tin (approximately 10cm x 18cm) with baking paper and pre-heat your oven to 160 degrees fan-forced.
- Place the butter, brown sugar, bicarb soda and golden syrup into your Thermomix bowl and cook for 4 minutes at 60 degrees speed 2.
- Add the remaining ingredients and mix for 10 seconds on speed 4.
- Scrape down the sides of the bowl and mix for a further 10 seconds on speed 4 until combined.
- Pour the mixture into your prepared tin and lightly tap it on your bench to remove any air bubbles before gently smoothing the top with a spatula.
- Place the Gingerbread Loaf into the oven and cook for 1 hour or until cooked through when tested with a skewer.
- Carefully remove the loaf from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to completely cool.