Traditional Gingerbread Loaf Recipes

EASY OLD FASHIONED ENGLISH STICKY GINGERBREAD LOAF

Steps:

• Pre-heat oven to 180C/350F/Gas mark 4.
• Grease and line a 2 lb loaf tin.
• Mix the flour with the salt, baking powder, ground ginger & raisins if using.
• Melt the butter or margarine and add the sugar, black treacle - mixing them together very well.
• Add the butter mixture to the flour mixture - and mix with a wooden spoon.
• Gradually beat in the egg and milk mixture to make a smooth, thick batter.
• Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
• The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.
• Slice and eat warm with butter, or leave to go cold and store in an airtight container.
• Also wonderful served warm with custard or cream.
• Keeps very well for a week or more.

GINGERBREAD LOAF

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray.
• In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside.
• In a stand mixer with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes.
• Add in the molasses and vanilla.
• One at a time add the eggs and scrape down the sides of the bowl.
• Add the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition.
• Spoon the batter into the prepared pan and bake for 45-50 minutes.
• Cool in the pan for 15 minutes then remove from the loaf pan to a cooling rack to cool completely.

VEGAN GINGERBREAD LOAF

Steps:

• In a small bowl, mix ground flaxseed with water. Set aside.
• In a large bowl, whisk all the dry ingredients until well-combined (no clumps of spices remaining).
• In a medium-sized microwave-safe bowl, melt vegan butter (20-30 second intervals). Once melted, whisk in molasses until well combined.
• Next, whisk the remaining wet ingredients into the butter-molasses mix.
• Whisk until as smooth as possible.
• Pour your liquid ingredients into the dry ingredients.
• Use a large spoon to stir the batter until it's just combined. Stop stirring as soon as there are no clumps of dry ingredients visible; don't overmix.
• Preheat the oven to 350 °F.
• Grease a loaf pan with vegan butter or oil spray.
• Pour the batter into your loaf pan and spread it into an even layer.
• Bake for 45 minutes, or until a toothpick inserted into the center of your loaf comes out clean.
• Let the loaf cool for a few minutes once out of your oven, then carefully transfer onto a cooling rack or serving board.
• Make sure your loaf is cooled completely before glazing.
• To prepare the glaze, mix icing sugar with liquid of your choice. Stir until the glaze is smooth.
• Drizzle or spread over the cooled gingerbread loaf.
• Slice and serve!

GINGERBREAD LOAF CAKE

Steps:

• Preheat the oven to 350 degrees and spray a 9x5 baking pan with baking spray.
• In your stand mixer cream the butter and brown sugar together until light and fluffy.
• Add in the molasses and eggs until well blended (molasses will make mixture grainy, don't worry about this).
• Sift together whole wheat flour, flour, baking soda, cinnamon, ginger, cloves and salt.
• Add the dry ingredients and buttermilk, alternating half and half to the stand mixture on the lowest speed until just combined.
• Add the mixture to your loaf pan and spread evenly, then sprinkle with coarse sanding sugar.
• Bake for 50-55 minutes or until a toothpick comes out clean.

TRADITIONAL GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan and dust with flour or line with parchment paper.
• Sift flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together in a medium mixing bowl. Set aside.
• Combine milk, brown sugar, molasses, oil, applesauce, and eggs in a large bowl; mix together until well blended. Stir into flour mixture until just blended. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and let cool completely, about 15 minutes. Wrap tightly in plastic wrap and store at room temperature, or freeze.

GINGERBREAD LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5x3-inch loaf pans.
• Combine flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl.
• Combine milk, maple syrup, eggs, and oil in a bowl. Stir milk mixture into flour mixture until just moistened into a thin batter. Pour evenly into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 60 to 70 minutes. Let cool for 10 minutes before removing from pans and cooling completely on wire racks.