Traditional Gingerbread Loaf Recipes

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GINGERBREAD LOAF



Gingerbread Loaf image

Enjoy this old-fashioned ginger loaf recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away. -Martina Biemond, Rosedale, British Columbia

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 12

4 cups all-purpose flour
2 cups sugar
4 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/4 teaspoons ground cloves
1-1/4 teaspoons ground nutmeg
1 teaspoon baking soda
1 teaspoon ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 tablespoons vegetable oil

Steps:

  • In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

GINGERBREAD LOAF



Gingerbread Loaf image

The best homemade gingerbread recipe. Perfectly spiced and moist this bread is the perfect breakfast or dessert for the holidays. It tastes just like Starbucks!

Provided by Kelley Simmons

Categories     Breakfast

Time 1h5m

Number Of Ingredients 13

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
1/4 cup light brown sugar
1/2 cup unsalted butter (softened)
1/2 cup molasses
2 teaspoons vanilla
2 large eggs (room temperature)
1 cup buttermilk (room temperature)

Steps:

  • Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray.
  • In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside.
  • In a stand mixer with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes.
  • Add in the molasses and vanilla.
  • One at a time add the eggs and scrape down the sides of the bowl.
  • Add the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition.
  • Spoon the batter into the prepared pan and bake for 45-50 minutes.
  • Cool in the pan for 15 minutes then remove from the loaf pan to a cooling rack to cool completely.

Nutrition Facts : Calories 341 kcal, Carbohydrate 48 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 341 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

EASY OLD FASHIONED ENGLISH STICKY GINGERBREAD LOAF



Easy Old Fashioned English Sticky Gingerbread Loaf image

Just the smell of this gingerbread loaf whilst it's baking is redolent of when I was a little girl and staying at my grandparent's old cottage..........and, it is so easy to make. Plus, there are not many ingredients to it and yet, it is the recipe I always turn to when I feel like real old-fashioned sticky gingerbread! My grandmother used to serve it in thick slices with butter; it nearly always appeared on the tea table at least once a week! This is also wonderful served up as a Pudding type cake, warm with custard or cream, delicious! Oh yes, this gingerbread only contains 2 ounces of fat in it, making it low fat as well as very tasty!

Provided by French Tart

Categories     Breads

Time 55m

Yield 12 slices, 6 serving(s)

Number Of Ingredients 9

8 ounces self raising flour
1 teaspoon baking powder
1 pinch salt
3 teaspoons ground ginger
2 ounces butter or 2 ounces margarine
2 ounces soft brown sugar
8 tablespoons black treacle
2 eggs, beaten and mixed with milk to make 1/2 pint
4 ounces raisins (optional)

Steps:

  • Pre-heat oven to 180C/350F/Gas mark 4.
  • Grease and line a 2 lb loaf tin.
  • Mix the flour with the salt, baking powder, ground ginger & raisins if using.
  • Melt the butter or margarine and add the sugar, black treacle - mixing them together very well.
  • Add the butter mixture to the flour mixture - and mix with a wooden spoon.
  • Gradually beat in the egg and milk mixture to make a smooth, thick batter.
  • Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
  • The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.
  • Slice and eat warm with butter, or leave to go cold and store in an airtight container.
  • Also wonderful served warm with custard or cream.
  • Keeps very well for a week or more.

Nutrition Facts : Calories 339.7, Fat 9.8, SaturatedFat 5.5, Cholesterol 90.8, Sodium 183.6, Carbohydrate 56.9, Fiber 1.2, Sugar 9.4, Protein 6.4

FAVORITE OLD FASHIONED GINGERBREAD



Favorite Old Fashioned Gingerbread image

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Provided by Charles

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h45m

Yield 9

Number Of Ingredients 11

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  • Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g

TRADITIONAL GINGERBREAD LOAF



Traditional Gingerbread Loaf image

Fill your home with the smell of the holidays! This delicious gingerbread loaf dessert is freezer-friendly and makes a great gift!

Provided by Sylv

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup milk
¾ cup brown sugar
½ cup molasses
¼ cup vegetable oil
¼ cup applesauce
2 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan and dust with flour or line with parchment paper.
  • Sift flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together in a medium mixing bowl. Set aside.
  • Combine milk, brown sugar, molasses, oil, applesauce, and eggs in a large bowl; mix together until well blended. Stir into flour mixture until just blended. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and let cool completely, about 15 minutes. Wrap tightly in plastic wrap and store at room temperature, or freeze.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 61.8 g, Cholesterol 48.9 mg, Fat 9.2 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 2 g, Sodium 316 mg, Sugar 27 g

GINGERBREAD



Gingerbread image

This classic Gingerbread Loaf recipe has been around for generations! Passed down from one baker to the next, it's become a Christmas favorite in our home! Soft, flavorful and oh so tasty, this traditional gingerbread is a winner!

Provided by Janelle

Time 1h10m

Number Of Ingredients 13

1/2 cup sugar
1/2 cup butter (I used salted)
1 egg
1 cup unsulphured molasses
1 1/2 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup hot water
1/2 cup apple sauce (optional for moistness)
1/4 cup diced crystallized ginger (optional - for a Starbucks copycat recipe)

Steps:

  • Preheat oven to 350*F.
  • Prepare a bread pan by lining with parchment paper and spraying with cooking spray. This will ensure bread slips right out of your pan with zero sticking.
  • Blend sugar and butter together until fluffy.
  • Add egg and molasses and beat well, scraping sides as needed.
  • Add baking soda, cinnamon, ginger, cloves and salt. Mix well.
  • Add flour in 1/2 cup at at time and mixing between each addition.
  • While mixing, SLOWLY add water to thin batter out. Now is the time to add the apple sauce if you wish, though I didn't need it.
  • If adding the crystallized ginger, add now.
  • Pour mixture into prepared bread pan and bake for 55 minutes. Remove from oven and add create a tent over bread to prevent from edges getting to dark.
  • Place bread back in oven and bake for 15 - 20 more minutes.
  • Remove from oven when a toothpick inserted into the middle of bread comes out clean.

Nutrition Facts : Calories 365 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 390 grams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

GINGERBREAD & HONEY LOAF



Gingerbread & honey loaf image

Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert

Time 1h

Yield Cuts into 12 slices

Number Of Ingredients 13

100g butter, plus extra for the tin
100g honey
125g dark brown demerara sugar
4 tbsp milk
½ tsp vanilla extract
200g self-raising flour
¼ tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
large pinch of grated nutmeg
large pinch of ground cloves
large pinch of ground allspice
1 egg, beaten

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
  • Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.

Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

MARY BERRY'S GINGERBREAD CAKE



Mary Berry's Gingerbread Cake image

Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding!

Provided by puddingnpie

Time 1h30m

Yield Serves 15

Number Of Ingredients 0

Steps:

  • This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
  • Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
  • In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
  • Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
  • Pour into the prepared tin(s).
  • Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  • This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!

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