This is the best gingerbread loaf recipe you'll ever make - perfectly moist and a great treat for morning tea.
You can't beat this delicious Gingerbread Loaf. It is perfectly moist and tastes even better with a bit of butter.
The recipe is so easy. You just melt together butter and golden syrup then mix it in with the dry ingredients, pour it into a lined loaf tin then bake.
My son Archie loves making it with me, your friends and family will love it too.
The recipe doubles easily so you can make one for you and one for a friend in the same batch. Or wrap it up in baking paper and freeze for later in an airtight container or large snap lock bag.
For another nostalgic baking recipe, you must try the Coffee and Walnut Cake on my website.
How to make Gingerbread loaf:
Preheat the oven to 170°C fan bake. Line a 24 x 13 cm loaf tin with baking paper. Melt together the butter and golden syrup, stir to combine.
In a large bowl, sift together the dry ingredients. Make a well in the centre then add the butter and golden syrup mix, milk and egg. Gently mix until combined then pour into the lined loaf tin.
Sprinkle over the brown sugar then bake for 1 hour or until a skewer in the middle comes out clean.
I have some great loaf recipes on my website including my super popular Nana's Date Loaf as well as my Raspberry and Lemon Loaf.
Recipe FAQs:
My loaf tin is 24cm long 13cm wide and 6.5cm deep.
Up to three months if kept in a large snap lock bag or tightly wrapped in cling film to prevent freezer burn.
It's so good eating Gingerbread toasted the next day for breakfast with a slather of butter. Or, you could heat up a thick slice and serve it as a dessert with a drizzle of caramel sauce and scoop of ice cream.
Storage:
Store your gingerbread loaf in an airtight container in the pantry for up to 5 days.
Gingerbread loaf can also be frozen for up to three months if kept in a large snap lock bag or tightly wrapped in cling film to prevent freezer burn.
Top tips:
Sprinkle brown sugar over the loaf just before baking. This makes the top nice and crunchy.
Related Recipes:
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Gingerbread Loaf
This is the best Gingerbread Loaf recipe you’ll ever make.
Ingredients
- 150g (5oz) butter
- 100ml (3.5oz) golden syrup
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 Tbsp ground ginger
- ½ tsp salt
- 1 cup brown sugar
- 1 egg
- 1 cup milk
- 1 Tbsp brown sugar - extra for topping
Instructions
- Preheat the oven to 170°C fan bake.
- Line a 24 x 13 cm loaf tin with baking paper.
- Melt together butter and golden syrup in the microwave and stir to combine.
- In a large bowl sift or whisk together the dry ingredients, flour, baking powder, baking soda, cinnamon, ginger, salt and brown sugar.
- Make a well in the centre and pour in the butter and golden syrup, crack in the egg and add the milk.
- Stir everything together until well combined and pour into the loaf tin.
- Crumble over 1 tablespoon of brown sugar.
- Bake for 1 hour or until a skewer inserted into the middle comes out clean.
Notes
- This recipe can easily be doubled if you want to make one for a friend or freeze one for later.
- My loaf tin is 24 cm x 13 cm x 6.5 cm
- Gingerbread loaf tastes great when toasted and served with butter.
Nutrition Information:
Yield: 10 slices Serving Size: 1Amount Per Serving: Calories: 209Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 322mgCarbohydrates: 46gFiber: 1gSugar: 22gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Mandy says
I've made your gingerbread loaf a few times now and my family love it! It's also really easy to make, which makes such a difference. Thank you.
VJ cooks says
Thank you for the lovely feedback! It's such a great recipe, almost too easy to eat haha.
Anna says
I made this recipe as I was short on ingredients but had enough for this and WOW! Honestly so easy and absolutely delicious. Kids loved it too. Saving it as a favourite now.
VJ cooks says
Yay! I'm so happy to hear this! Thanks for the feedback.
Kimberley Jones says
Came across your recipe when looking for an easy ginger loaf to use up leftover homemade golden syrup. This is SUCH a good recipe. So easy and by far the best ginger loaf I’ve ever made. I had to substitute the milk with powdered milk and it still turned out perfectly. A winner- thank you!
VJ cooks says
Oh that's awesome to read. Thanks so much, Kimberley. I'm glad it worked out so well for you!
Emilia says
Would I be able to replace the milk and butter with dairy free subs? Or would it not work as well. Thanks!
VJ cooks says
I haven't tried it myself sorry. If you give it a go, let me know how it turns out!
Anita Forster says
Can you add crystallised ginger in the mixture?
VJ cooks says
Yes go for it!
Kiri says
Love your ginger loaf recipe, as does my son. He loves it for school lunches, but instead of adding it to a loaf tin, I turn the recipe into muffins instead so its easy to pack into his lunchbox. It makes around 14 muffins. I cook them at the same temp for 20min.
VJ cooks says
That's a great idea. Would be helpful to have in the freezer too!
Alida says
Could you use this recipe to make mini-loafs? If so could you please recommend a cook time? Wpuld the temperature remain the same?
Thanks!
VJ cooks says
Keep the temperature the same but reduce the cook time. What size are you loaf tins? If they're a similar capacity to a muffin tin, they will cook in roughly 18-25 minutes. Check from the 18 minute mark and check doneness with a skewer.
Micha says
It is so yummy! One of my favourites! What is the best way to store it, please?
VJ cooks says
Thank you! Store the loaf in an airtight container in the pantry for up to 5 days. It can also be wrapped in cling film and frozen for up to 3 months.
Yarna says
This is one of my go to recipes for school & work lunches, my fav!
VJ cooks says
Oh yay I"m so pleased to hear that 🙂
KIm says
What is Golden Syrup? Is it similar to Maple Syrup?
VJ cooks says
Hi there, golden syrup is thicker than maple syrup. Where are you based? In the US, an equivalent would be light treacle or corn syrup.
Babsie Elgar. says
I could'nt wait to make it and absolutely loved it.I am 80 yrs old and will definitely make it again.
VJ cooks says
Thank you for the lovely feedback, Babsie!
Ebony says
Can this be converted to GF by changing the flour with the same outcome?
VJ cooks says
I haven't tried this one with gluten free flour sorry. However my experience with gluten free substitutions is that when you're using this much flour it can end up quite dry.
Tiff says
I have made this recipe countless of times. We use GF plain flour as a sub and it works well just needs toasting by day 2 or 3 as it drys up and hardens a little.
Currently cooking up 5 of them Christmas gifts
VJ cooks says
Oh that's great to know, thank you! Yes toasting helps with gluten free baking sometimes!
Susie says
Just loved this so much. I love ginger flavours and this was absolutely the best ever. How long do you normally leve cakes to cool in tins xxx
VJ cooks says
Hi Susie, if you can wait an hour the loaf will be less likely to crumble as you slice it. But I rarely do! I can't resist a warm slice of gingerbread loaf covered in butter. I usually wait 10 minutes tops.
Carol says
I actually cooked it on 150C and the brown sugar on top melted and Burnt the top I would recommend putting it on for the last 20 minutes maybe
Carol Z-G says
This was quick and easy to make and tasted great! Didn't last long in our house. : )
Hine says
Hi there, is it very sweet with 1 cup of sugar?
VJ cooks says
I find that it balances the ginger out well. But you can reduce it if you would like to 🙂
Louise says
My mum introduced me to this recipe and it is so easy and delicious! I have made it a couple of times now in mini loaf tins, baking for 20 mins. Definitely a new favourite in our house! 🙂
Alex says
This recipe sounds lovely. Would this recipe work made as muffins please? Many thanks x
VJ cooks says
I haven't tried that but I think it would work! Just reduce the cook time and remove from the oven when a skewer comes out clean.
Sarah Hepburn says
Can I use self-raising flour instead of plain flour?
VJ cooks says
You can, just omit the baking powder.