Gingerbread Loaf


For the Loaf

175gUnsalted Butter
175gDark Brown Soft Sugar
75gGolden Syrup
75gBlack Treacle
175gSelf Raising Flour
175gSelf Raising Wholemeal Flour
3tspGround Ginger
50gCrystallised Ginger (Finely Diced)
300mlWhole Milk


  1. Preheat your oven to 160°C (fan 140°C, gas mark 3) and line a 2lb loaf tin with baking parchment. 
  2. Melt together the butter, sugar, golden syrup and treacle in a pan on a low heat, set aside to cool slightly.
  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. Next add the eggs and milk and beat together.
  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.

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