NZ Woman's Weekly

Gingerbread loaf recipe

Gingerbread loaf recipe
  • Meal Type

    Cake

Makes 1 medium-sized loaf

This loaf has so many uses. Serve it warm from the oven with a cuppa, or toast leftover slices and serve with ice-cream and hot maple-seared bananas. Add nuts to the batter and bake them into mini loaves for gifts. For a quick dessert, warm slices in the microwave and serve with whipped cream or plain yoghurt, drizzled with honey, or with poached fruit. The maple butter works a treat with this fragrant ginger loaf!

  • 1 cup brown sugar
  • 1 cup milk
  • 150g butter
  • 2 tbsp golden syrup
  • 2 tsp baking soda
  • 2¼ cups flour
  • 2 tsp ground ginger
  • 1 tsp allspice
  1. Preheat oven to 175ºC and line a 12cm x 22cm loaf pan.
  2. In a medium saucepan, melt together the brown sugar, milk, butter, golden syrup and baking soda, then remove from the heat and cool for 30 minutes.
  3. Stir flour and spices into cooled mixture until smooth. Pour into loaf pan and bake for 45-50 minutes until puffed and deep golden. Serve in slices with whipped maple butter.

WHIPPED MAPLE BUTTER

  1. Beat 100g softened butter with ¼ cup maple syrup and cup icing sugar until pale and fluffy.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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