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.
Easy Gingerbread Loaf Recipe
Equipment
- 1 x Loaf Tin
Ingredients
- 125 grams butter
- ⅔ cup golden syrup 160mls
- ¾ cup brown sugar 125 grams
- 1 ½ cups plain flour 225 grams
- ½ teaspoon bicarb soda
- 1 tablespoon ginger
- ½ teaspoon mixed spice
- ½ teaspoon cinnamon
- 2 eggs
Instructions
- Line a large loaf tin (approximately 10cm x 18cm) with baking paper and pre-heat your oven to 160 degrees celsius, fan-forced.
- In a large saucepan, add the golden syrup, butter and brown sugar. Add the bicarbonate of soda and whisk over a medium low heat until the mixture is smooth, taking care not to let it boil. Remove the saucepan from the heat and let the mixture cool for 5 minutes.
- Sift the flour, cinnamon, mixed spice and ginger over the melted ingredients and use a whisk to mix until smooth.
- Add the eggs to the saucepan and stir until combined.
- Pour the Gingerbread Loaf 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.
Nutrition
Thermomix Gingerbread Loaf Recipe
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Line a large loaf tin (approximately 10cm x 18cm) with baking paper and pre-heat your oven to 160 degrees fan-forced.
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Place the butter, brown sugar, bicarb soda and golden syrup into your Thermomix bowl and cook for 4 minutes at 60 degrees speed 2.
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Add the remaining ingredients and mix for 10 seconds on speed 4.
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Scrape down the sides of the bowl and mix for a further 10 seconds on speed 4 until combined.
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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.
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Place the Gingerbread Loaf into the oven and cook for 1 hour or until cooked through when tested with a skewer.
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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.
Maria
Do you use fresh ginger or powdered?
Lauren Matheson
Hi Maria, I use powdered ginger 🙂