Eightyrecipes
Gingerbread Loaf
A dark, soft spiced loaf built on molasses and warm milk, baked low so the crumb stays tender.
Ingredients
- 1 cup milk 240 ml
- 1 teaspoon baking soda
- 1/2 cup unsalted butter 115 g, softened
- 3/4 cup brown sugar 150 g, packed
- 1 large egg
- 1/2 cup molasses 120 ml, or black treacle
- 2 cups all-purpose flour 250 g
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (170°C). Grease and line a 9x5 inch loaf pan.
- Warm the milk gently, without boiling it, then stir in the baking soda and set it aside.
- In a large mixing bowl, cream the softened butter and brown sugar until light and smooth, about 3 minutes.
- Beat in the egg, then mix in the molasses until fully combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the butter mixture alternately with the milk mixture, folding gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 60 minutes, until a skewer inserted into the centre comes out clean.
- Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition values are an estimate. Use dark molasses or black treacle rather than blackstrap, which turns bitter in baking. Warm the milk only to bath temperature before stirring in the baking soda, and cool the loaf completely before slicing so it does not crumble.
Nutrition
Nutrition is an estimate, calculated automatically.
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