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.
Servings: 10 slices
- 125 g of butter
- 2/3 cup 160 ml of golden syrup
- 3/4 cup 125 g of brown sugar
- 1 1/2 cups 225 g of plain flour
- 1/2 teaspoon of bicarb soda
- 1 tablespoon of ginger
- 1/2 teaspoon of mixed spice
- 1/2 teaspoon of cinnamon
- 2 eggs
Line a large loaf tin (approximately 10cm x 18cm) with baking paper and pre-heat your oven to 160 degrees 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.