Easy Gingerbread Loaf Recipe

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

This easy Gingerbread Loaf can be made ahead and stored in the freezer until needed. It's great for afternoon tea, snacks or in the kids lunch boxes. Both regular and Thermomix instructions included.

4 from 34 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Desserts

Cuisine Modern

Servings 10 slices

Calories 225 kcal

Equipment

• 1 x Loaf Tin

Ingredients

  

1x2x3x

• ▢ 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

Serving: 0gCalories: 225kcalCarbohydrates: 49gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 34mgSodium: 85mgPotassium: 75mgFiber: 1gSugar: 35gVitamin A: 69IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg

Keyword Gingerbread loaf

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Thermomix Gingerbread Loaf Recipe

1. Line a large loaf tin (approximately 10cm x 18cm) with baking paper and pre-heat your oven to 160 degrees fan-forced.
2. Place the butter, brown sugar, bicarb soda and golden syrup into your Thermomix bowl and cook for 4 minutes at 60 degrees speed 2.
3. Add the remaining ingredients and mix for 10 seconds on speed 4.
4. Scrape down the sides of the bowl and mix for a further 10 seconds on speed 4 until combined.
5. 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.
6. Place the Gingerbread Loaf into the oven and cook for 1 hour or until cooked through when tested with a skewer.
7. 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.