Four Forms of Gingerbread Loaf

Stem ginger, fresh ginger, ground ginger, and ginger beer—the four pillars of this gingerbread recipe. Gingerbread is the oldest ginger-based food, and I’ve always loved its warming, comforting flavour. It’s a shame it’s become seasonal for some people—it should be enjoyed year-round! I also recommend baking a loaf ahead of Christmas and freezing it to make a pork and gingerbread stuffing for the big day. It. Is. Perfection.

Four Forms of Gingerbread Loaf
Four Forms of Gingerbread Loaf

Serves 10-12

Hands-on Time 25 minutes

Baking Time 50 minutes

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Ingredients

  • 125g plus extra for greasing unsalted butter

  • 50g stem ginger in syrup

  • 220g plus 1 tsp self-raising flour

  • 100g soft dark brown sugar

  • 100g golden syrup

  • 100g treacle

  • 1 tbsp ground ginger

  • ½ tsp ground cinnamon

  • Pinch of fine salt

  • 2 medium eggs

  • Thumb-sized piece of fresh root ginger

  • 85ml ginger beer

Equipment

  • 2lb loaf tin

  • Baking parchment

  • Kitchen paper

  • Scissors

  • Small bowl

  • Spoon

  • Saucepan

  • Spatula

Method

1. Prepare the Oven and Tin

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Grease the loaf tin with butter and line with baking parchment.

  • Prepare the stem ginger

  • Rinse the stem ginger under a tap to remove excess syrup. Pat dry with kitchen paper.

  • Snip the ginger into bite-sized pieces using scissors. Toss in a small bowl with 1 teaspoon of flour until evenly coated.

2. Make the Batter

  • In a saucepan, combine 125g of butter, sugar, golden syrup, and treacle. Heat over medium heat, stirring with a spatula, until the butter melts and the sugar dissolves. The mixture should resemble a thick, dark syrup.

  • Remove the pan from the heat. Add the ground ginger, cinnamon, salt, and 220g of flour. Stir until no specks remain.

  • Beat in the eggs.

  • Peel and grate the fresh ginger into the mixture.

  • Stir in the ginger beer until fully combined.

3. Bake the Loaf

  • Pour the batter into the prepared loaf tin. Tap the tin gently to remove air bubbles.

  • Scatter the coated stem ginger pieces over the top.

  • Bake on the middle shelf for 50 minutes, turning the tin halfway through for even baking. The loaf is done when a cake tester comes out clean.

4. Cool and Serve

  • Let the loaf cool in the tin before turning it out onto a wire rack.

Enjoy!

Four Forms of Gingerbread Loaf
Four Forms of Gingerbread Loaf