The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Art Classes
  • Suppliers
  • Contact Gina
You are here: Home / Recipes / Baking / Soft Gingerbread Loaf

Soft Gingerbread Loaf

18/12/2015 by Gina 2 Comments

If you say “gingerbread” to me, you have got my attention!  I love gingerbread, the spicier the better … but I know that is not for everyone, and some would prefer a milder flavour than one that hits you between the eyes.  And this recipe is for those people.

It is inspired by a post I saw on Call Me Cupcake ( see here:  ) … it is a truly beautiful looking cake, but when I made it I found the amount of icing so rich, that it took away any flavour of the cake.  Like all of us, I ended up playing with the recipe to get the flavour and texture that I like … and this is the end result.

This makes a beautiful loaf, simply dressed with a little icing sugar if you like, or left plain.  It keeps well at room temperature for a few days so can be made in advance … but if you do that you might possibly eat it all before your guests arrive which can be an issue … but then you will have to make another one!  It is so quick to do, I am sure you won’t mind …

Tin lined and ready
Wet ingredients added to the chopped ginger
Batter in the tin before baking

Out of the oven and smelling delish
Cooling before cutting …
… and enjoying the moment!

 

Soft Gingerbread Loaf
 
Save Print
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 

... and enjoying the moment!



If you say "gingerbread" to me, you have got my attention! I love gingerbread, the spicier the better ... but I know that is not for everyone, and some would prefer a milder flavour than one that hits you between the eyes. And this recipe is for those people.

It is inspired by a post I saw on Call Me Cupcake ... it is a truly beautiful looking cake, but when I made it I found the amount of icing so rich, that it took away any flavour of the cake. Like all of us, I ended up playing with the recipe to get the flavour and texture that I like ... and this is the end result.

This makes a beautiful loaf, simply dressed with a little icing sugar if you like, or left plain.

It keeps well at room temperature for a few days so can be made in advance ... but if you do that you might possibly eat it all before your guests arrive which can be an issue ... but then you will have to make another one! It is so quick to do, I am sure you won't mind ...
Author: Gina @ The Passionate Pantry
Serves: 1 large loaf
Ingredients
  • 60g crystallised ginger

  • 200g light olive oil
  • 200g sour cream
  • 160g buttermilk (or mix a little vinegar in with milk and stand for 5 minutes)
  • 3 x 59g eggs
  • 150g light muscovado sugar (or brown sugar)
  • 75g golden syrup
  • 75g molasses

  • 400g plain spelt flour (or plain flour)
  • 2 tsp bicarb soda
  • 1 tsp sea salt flakes, of ½ tsp fine sea salt
  • 3 tsp ground ginger (or add another teaspoon ... making it 1 tbls ... if you like a stronger flavour)
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ground cardamom
  • 1 tsp ground allspice
Instructions
  1. Preheat oven to 180 degrees, fan forced
  2. Line large loaf tin (25cm x 9.5cm) with baking paper
  3. Place ginger into TM bowl and chop 3 seconds / speed 5
  4. Scrape down sides of bowl and add oil, sour cream, buttermilk, eggs, sugar, golden syrup and molasses and mix 4 seconds / speed 4 … get your spatula right to the bottom of the bowl and ensure that all the ginger has been dislodged from the base and the sides, and remix for another 4 seconds / speed 4
  5. Add flour, bicarb soda, salt and spices and mix 20 seconds / knead (interval)
  6. Stir around top of mix and into the bowl to ensure that all the flour is being brought from the bottom to the top, and repeat 20 seconds / knead (interval)
  7. Scrape around batter again, then pour into the loaf pan and bake for 60 minutes, or until a cake skewer comes out clean (it took 60 minutes in my oven, but I tested it at 50 minutes)
  8. Let cool in pan for 15 minutes before transferring to a cake rack to cool completely
  9. Serve dusted with icing sugar … or with a simple lemon juice and icing sugar glaze
  10. Keeps well for a few days
3.5.3208

Share this:

  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Baking, Breads, Breakfast, Cakes, Dessert, Dinner, Lunch, Meals and Courses, Nut Free, Special Diets, Thermomix, Vegetarian

« Coconut Lime and Chilli Bites
Pasta Carbonara »

Comments

  1. Alina Hofstede says

    30/01/2020 at 10:45 pm

    You are a lady of my own heart. I love spicy cake, loafs etc..
    I am going to try out this recipe.
    Will let you know how it went

    Reply
    • Gina says

      03/02/2020 at 5:46 pm

      I would love to know your thoughts … thanks for touching base xo Gina

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Ricciarelli – Italian Almond Biscuits

Veggie Patties

Indian Style Yoghurt Dipping Sauce and / or Dressing

Connect on Pinterest

The Passionate Pantry

Pinterest

Connect on Facebook

Follow Us on Instagram

Instagram did not return a 200.

Follow Me!

Copyright The Passionate Pantry © 2021

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.