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Classic Gingerbread Loaf

Slices of classic gingerbread loaf on parchment paper, showing the moist and spiced interior of the baked loaf.
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This Classic Gingerbread Loaf is a moist, heavily spiced holiday favorite made with treacle, warm spices, and a rich flavor that deepens over time. Perfect for gifting or enjoying with a hot drink during the colder months.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Category: Loaf cake
  • Method: Baking
  • Cuisine: New Zealand
  • Diet: Vegetarian

Ingredients

Scale
  • 300g Treacle
  • 225g Unsalted Butter, cold
  • 250g Whole Milk, cold
  • 300g All-Purpose Flour, sifted
  • 180g Granulated Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 Tbsp (15g) Ground Ginger
  • 1 tsp Cinnamon
  • 1/2 tsp Mixed Spice or Pumpkin Pie Spice
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cardamom
  • 2 Large Eggs (100g without shell), room temperature

Instructions

  1. Preheat the oven to 300°F (150°C). Grease and line a loaf pan with parchment paper.
  2. In a saucepan, melt the treacle and butter over medium heat without boiling.
  3. Remove from heat and stir in the cold milk to cool the mixture slightly. Let it sit for 10 minutes.
  4. In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and all spices. Stir to combine.
  5. Whisk the eggs into the slightly cooled treacle mixture until smooth.
  6. Pour the wet mixture into the dry ingredients and whisk until smooth and lump-free. The batter will be thin.
  7. Transfer the batter to the prepared loaf pan. For a crack on top, pipe a line of softened butter across the batter’s surface.
  8. Bake for 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
  10. Slice thickly and serve plain or with butter.

Notes

  • Let the loaf sit overnight for deeper flavor.
  • Use golden syrup with brown sugar if treacle is unavailable.
  • Ensure your leavening agents are fresh for proper rise.
  • Wrap cooled loaf tightly for storage or freezing.
  • The loaf pairs well with butter, glaze, or powdered sugar.

Nutrition

Find it online: https://recipeshots.com/classic-gingerbread-loaf-method/