Everyone needs a good Ginger Loaf recipe in their repertoire don't you think? A loaf that is dense and moreishly sticky.
A loaf that goes down well with a hot cuppa in the morning, in the afternoon, and at night. In short a delicious Ginger Loaf that goes down a treat no matter the time of day!
I don't mind saying that this IS the perfect Ginger Loaf. Truly. It's so easy to throw together.
You just whisk the dry ingredients together, and then the wet, and then you mix the two together and pour it into a pan and bake. Easy peasy.
It smells absolutely heavenly when it is baking. You will find yourself salivating in anticipation! It smells that good! But do be patient.
You want to let this one sit a while before you dig into it. You want it completely cold and it's even better if you can wait overnight . . . seriously. AS torturous as that may well be!
Patience is a virtue you know, and a virtue that is always well rewarded. I can't convince you of that however . . . you'll just have to take my word for it. I haven't lied to you yet!
The only way this can get any better is if you slice it and butter it. Mmmm . . . I know, I am such a glutton. Sticky and sweet, densely moreish . . . and spread with butter. If there is only one tasty thing in heaven . . . let it be this. Please.
This has to be one of the tastiest gingerbread loaves I have ever made! Just be sure to use a large enough pan!
butter for greasing
185g plain flour (1 3/4 cup)
110g self raising flour (1 cup, plus 2 TBS)
1 tsp bicarbonate of soda
1 TBS ground ginger
3 tsp ground mixed spice (see my recipe in the
side bar on the right hand side of the page)
140g soft light brown sugar (scant 3/4 cup)
260g black treacle (3/4 cup) (In North America, use molasses)
185ml milk (12 1/2 TBS)
80ml olive oil (5 1/2 TBS) (1/3 cup)
2 large free range eggs
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 450g loaf tin with butter and line with baking parchment, ensuring that the paper extends 3 cm above the tin.
Sift the flours, soda, ginger and mixed spice into a large bowl. Stir in the sugar until well combines. Whisk together the treacle, milk, olive oil and eggs. Add the flour mixture and stir until combined.
Spoon into the prepared loaf tin and bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to stand in the tin for 10 minutes before turning out onto a wire rack to cool
completely.
Store tightly wrapped and it will stay lovely and moist for days and days.
Store tightly wrapped and it will stay lovely and moist for days and days.
NOTE: The Layout of my blog is different since I first posted this recipe. Here is the recipe for the Ground Mixed Spice. You can also find all of my spice mix recipes here.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
Marie, can I ask you the exact size of your loaf tin? I'm not sure if mine will be big enough for this, in which case I would need to downsize the recipe a little!
ReplyDeleteOr I guess I could put any surplus mixture in a couple of muffin cases...?
I use the largest one I have which is a 250g tin, 9 by 5 inches. You can of course use a couple of muffin cases to hold any extra. I only fill my tin 3/4 full. Hope this helps!
ReplyDeleteI used to love my grandmother's parkin. Ginger cake is a splendid thing.
ReplyDeleteLooks scrummy to coin a Marieism:)
ReplyDeleteLove this cake Marie!! hugs and love dear!! xoxoxoxo
ReplyDeletethis looks so good reminds me of something my Grandma makes
ReplyDeleteI didn't like ginger at all until a scant few years ago. Which is funny to me being 1/2 Japanese.
ReplyDeleteLooks wonderful.
Pinned this, and can't wait to make it! I tried a gingerbread loaf last year, and it was a bit of a disappointment. Yours, as usual, looks perfect. And delicious. And I can practically taste it, smeared with melty butter... My mouth is watering!!
ReplyDeletethanks for recipe, ive made this a few times and its lovely.
ReplyDeleteHappy you are enjoying it! xo
DeleteFYI, we have treacle in Canada. There are lots of places that sell Lyle's. So much better than molasses.
ReplyDeleteAs a Canadian Ex Pat, I can say with all honesty that I never saw Dark Treacle in Canada and I have lived in every province with the exception of Quebec, Saskatchewan and British Columbia. I am sure it is available in some places, but not in all places. I like to give people ideas for a suitable substitute just in case. Hope that's okay with you!
DeleteHelp! I just made this here in USA and put it in a loaf tin measuring 20x11x7cm which is larger than the 450g/1lb tin called for, but it comes up to about an inch from the top of the tin and now I don’t know what to do.
ReplyDeleteIf you are concerned it might overflow you can spoon any extra into a muffin cups. I think you are pretty safe however with it being an inch down from the top of the pan!
DeleteI can't find your recipe for the spice mix. Could you please send it to me or help me find it on your page. Thanks.
ReplyDeleteHi Patricia! Sorry about that! Here it is: Make Your Own Mixed Spice:
DeleteYou can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.