Bold, warmly spiced, and deeply comforting, this classic gingerbread loaf captures the soul of the season in every bite. Perfectly moist with a rich treacle base, it’s holiday baking at its best.
Whether sliced warm with butter or wrapped as a heartfelt gift, this loaf brings festive flavor to any moment. It’s made in just one saucepan and a bowl—easy enough for everyday joy.
What You’ll Need for This Classic Gingerbread Loaf
- Treacle – The dark, bittersweet backbone of this loaf, bringing rich molasses depth and color.
- Unsalted butter – Adds indulgent richness and keeps the texture moist and tender.
- Whole milk – Cools the melted treacle mixture and helps create a soft, supple crumb.
- All-purpose flour – The sturdy structure that holds all the warmth and spice together.
- Granulated sugar – Balances the bitterness of the treacle and enhances the overall sweetness.
- Ground ginger – Bold and warming, this spice is the flavor star of the loaf.
- Cinnamon, nutmeg, cardamom, mixed spice – A symphony of spices that add warmth, complexity, and festive aroma.
- Baking soda & baking powder – These leavening agents create the perfect rise for a dense yet fluffy loaf.
- Salt – Sharpens the spices and enhances the sweetness.
- Eggs – Bind the loaf together and contribute richness and structure.
How to Make This Festive Gingerbread Loaf
Start by gently melting treacle and butter together in a saucepan—this gives the loaf its signature richness. Cool the mixture slightly with milk before whisking in eggs for a smooth, cohesive base.
Meanwhile, combine the dry ingredients: flour, sugar, leavening agents, salt, and that glorious mix of warm spices. Stir until the blend is fragrant and even.
Pour the wet mixture into the dry and whisk just until smooth—no lumps, just a glossy batter ready for the oven. Bake low and slow for over an hour until the top is set and a skewer comes out clean.
Cool completely before slicing thickly and spreading with butter, or gift it wrapped in parchment and twine for a cozy homemade present.
Pro Tips & Variations for Gingerbread Success
To deepen the flavor even more, let the loaf rest overnight—gingerbread gets better with time. If you’re out of treacle, use a combination of molasses and golden syrup to approximate its deep complexity. A dash of black pepper adds a subtle kick, while chopped candied ginger or orange zest can give this classic loaf a unique twist.
For an indulgent dessert version, serve warm slices topped with whipped cream or a dollop of mascarpone. This loaf is also fantastic toasted the next day, especially with spiced honey or jam.
Storing Your Gingerbread Loaf the Right Way
This loaf stores beautifully. Once completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. It will stay moist and flavorful for up to a week at room temperature.
To freeze, wrap individual slices or the entire loaf in a double layer of plastic and foil. Freeze for up to two months, then thaw overnight at room temperature. Reheat slices in a toaster or microwave for that just-baked warmth any day of the week.
Classic Gingerbread Loaf
Ingredients
- ½ tsp cardamom
- 2 Tbsp 15g ground ginger
- 1 tsp cinnamon
- 250 g whole milk cold
- 180 g granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 large eggs 100g without the shell, at room temperature
- ½ tsp mixed spice or pumpkin pie spice
- 300 g treacle
- 300 g all-purpose flour sifted
- ½ tsp nutmeg
- 225 g unsalted butter cold
- 1 tsp salt
Instructions
- Preheat your oven to 300°F / 150°C. Thoroughly grease and line a large or Pullman loaf tin with parchment paper, leaving some overhang on the sides for easy removal; binder clips can help keep the paper in place.
- In a medium saucepan over medium heat, combine the treacle and butter, stirring occasionally until fully melted without allowing the mixture to boil. Once melted, take off the heat and stir in the milk to cool slightly. Allow the mixture to rest for 10 minutes to avoid cooking the eggs.
- While the mixture is cooling, sift together the flour, sugar, baking powder, baking soda, salt, ground ginger, cinnamon, mixed spice, nutmeg, and cardamom into a large bowl. Stir to evenly distribute the dry ingredients.
- When the treacle mixture is tepid, whisk in the eggs until smooth and fully incorporated.
- Pour the wet mixture into the bowl of dry ingredients and whisk vigorously until the batter is smooth and no lumps remain.
- Transfer the mixture to the prepared loaf pan and spread evenly.
- Bake for 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean — ensure the skewer reaches the base of the pan.
- Allow the loaf to cool in the tin before transferring it to a wire rack to cool completely.
- Serve generously sliced and slathered with butter.
- For storage, wrap the loaf well in plastic wrap or place in an airtight container at room temperature for up to one week.
Notes
Refer to additional resources for clarification on treacle, golden syrup, and molasses distinctions.
