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Top view of Gingerbread Loaf on a wooden serving board, next to a bowl of crystallised ginger and a bag of Allinson's self raising flour
115Total Time
25Prep Time
50Bake Time
12Serves
Easy

Gingerbread Loaf

Quick and easy

2 Reviews

  • Nut free
  • Vegetarian

About the bake

This English gingerbread loaf  recipe is very traditional, it is moist, rich and treacly, a great afternoon tea treat. Top tip, for an extra tasty twist, mix up some icing sugar with some fresh lime juice for a real zing which compliments the ginger perfectly.  

115Total Time
25Prep Time
50Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat your oven to 160°C (fan 140°C, gas mark 3) and line a 2lb loaf tin with baking parchment.

     

  2. Step 2:

    Melt together the butter, sugar, golden syrup and treacle in a pan on a low heat, set aside to cool slightly.

  3. Step 3:

    In a large bowl sift together the flour and ground ginger and add the crystallised ginger. Pour in the melted butter mixture and stir until evenly mixed.

  4. Step 4:

    Next add the eggs and milk and beat together.

  5. Step 5:

    Pour the mixture into the tin making sure it is level, then place in the oven for 50 minutes or until a skewer comes clean out of the centre of the cake. Set aside to cool then turn onto a wire rack to cool completely.

Ingredients

    • 175g Unsalted butter
    • 175g Billington's Unrefined Light Muscovado Sugar
    • 75g Golden syrup
    • 75g Black treacle
    • 3 tsp Ground ginger
    • 50g Crystallised ginger (finely diced)
    • 1 Large free range egg(s)
    • 300ml Whole milk
    • 175g Allinson's Self Raising Flour
    • 150g Allinson's self raising wholemeal flour

Utensils

  • 2lb loaf tin
  • Baking parchment
  • Saucepan

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