Gingerbread Loaf

    1 hour 8 min

    This gingerbread is well-flavoured and incredibly moist. For a loaf with soft crusts, bake in the evening and allow the loaf to cool in the oven overnight. Enjoy for afternoon tea or elevenses.

    1506 people made this

    Makes: 1 loaf

    • 175g unsalted butter
    • 200g caster sugar
    • 3 tablespoons golden syrup
    • 250ml milk
    • 250g plain flour
    • 1 tablespoon ground ginger
    • 1 teaspoon ground allspice
    • 1 teaspoon bicarbonate of soda

    Prep:8min  ›  Cook:1hr  ›  Ready in:1hr8min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour an 20x10cm loaf tin.
    2. In a small saucepan, combine the butter, sugar, golden syrup and milk. Bring to the boil, then remove from heat and set aside. Sieve the flour, bicarbonate of soda, ginger and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared tin.
    3. Turn down the oven to 160 C / Gas 2 1/2 and bake for 1 hour or until the top of the loaf springs back when lightly touched.

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    Reviews in English (110)


    help pls -made this buy top gets hard so have to take out of oven which means inside is VERY heavy-even uncooked properly.  -  03 Mar 2013


    oh crikey, this was awesome! Loved it. Yum I used half butter half 'clover' and cinnamon instead of allspice as I had no allspice. Felt really guilty using so much syrup but what the hey! However when I mixed ingredients it all went very lumpy! Never mind, I just pushed it the mixture through a seive and it came out lovely and smooth. I cooked for an extra 10 mins and although it didn't smell when I baked the cake it did when I cut it. It was moist - very moist - and sticky and gorgeous. Hubby had a thick slice with butter then I iced it with a thick layer of icing sugar - just like I had at school. Oh boy.  -  01 Sep 2011


    absolutely great  -  23 Feb 2013