Gingerbread Loaf

Christmas decorations have started appearing in shops, which I swear gets earlier every year, so I find that it is totally acceptable for me to start getting excited about Christmas and about Christmas recipes and flavours.

One thing that always hit me in the Christmas feels is the smell and taste of anything gingerbread. Since I have deemed it too early to start making gingerbread men, I thought I would whip up a gingerbread loaf. This is great slathered with a thick load of butter, but then again what isn’t.

Another good shout is to butter both sides and then toast it in a frying pan or panini press, and then of course slap some more butter onto it!.

The smells coming from the oven when this bakes throws a great autumnal feel into the air and makes you want to go and break out the pumpkin pie, chuck the fire on and grab a hot cocoa.

I would have loved to have added molasses to this, and next time I definitely will, except my local Sainsbury’s (which I’m starting to have a hate-hate relationship with) doesn’t stock it, so I opted for dark brown sugar instead of a light brown sugar.

Gingerbread Loaf

Ingredients

75g Butter

3 Tbsp Golden Syrup

2 Eggs

120g Dark Brown Sugar

280g All-Purpose Flour

1 tsp Baking Powder

3 Tbsp Ground Ginger

1 Tbsp Ground Cinnamon

1 Tbsp Ground Nutmeg

1 tsp Baking Soda

180ml Milk

Directions

  1. Pre-heat oven to 180ºc. Line a 2lb loaf tin with baking paper
  2. In a saucepan, melt together the butter and golden syrup. Once melted, remove from heat and add the dark brown sugar. Mix to combine and leave to cool to room temperature.
  3. While the wet ingredients are cooling, in a bowl sieve together the flour, spices and baking powder. In a separate bowl/jug, mix together the milk and baking soda.
  4. Once the wet ingredients have cooled, add the eggs and combine.
  5. Making a well in the dry ingredients and add the wet ingredients and the milk/soda mix. Mix until just combined.
  6. Pour into the loaf tin and bake for 30-40 minutes until cooked.
  7. Remove from oven and let cool for 10 minutes in tin before turning onto a wire rack to let cool completely.

 

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