I enjoy how this loaf comes together quickly using pantry staples. I like that it bakes into a soft, moist gingerbread without forming a hard crust, especially if I let it cool slowly in the oven. The flavors deepen beautifully overnight, making each slice fragrant, tender, and full of old-fashioned charm.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup milk 1 cup white sugar 1/4 cup butter 3 tablespoons golden syrup 2 cups all-purpose flour 1 tablespoon ground ginger 1 teaspoon ground allspice 1 teaspoon baking soda
Directions
I preheat my oven to 350°F (175°C) and grease and flour an 8×4-inch loaf pan.
In a small saucepan, I combine the milk, sugar, butter, and golden syrup. I bring the mixture to a boil, then remove it from the heat and let it sit for a moment.
In a large bowl, I sift the flour, ginger, allspice, and baking soda together.
I stir the warm milk mixture into the dry ingredients until everything is just blended.
I pour the batter into the prepared loaf pan.
I place the pan in the oven and immediately reduce the temperature to 325°F (160°C). I bake for about 1 hour, or until the top springs back when lightly pressed.
I let the loaf cool fully before slicing.
Servings and Timing
This recipe yields 1 loaf (8 servings). Prep time is about 10 minutes, bake time is about 1 hour, and total time is roughly 1 hour and 10 minutes.
Variations
I sometimes add a teaspoon of cinnamon or a pinch of nutmeg for a slightly more complex spice profile. If I want extra moisture, I stir in a tablespoon of molasses. I also enjoy adding chopped candied ginger or a handful of raisins for texture.
Storage/Reheating
I store the cooled loaf wrapped tightly at room temperature for up to three days. If I want to keep it longer, I freeze slices individually and thaw them as needed. To warm a slice, I heat it gently in the microwave or toast it lightly to bring out the spices.
FAQs
Can I use molasses instead of golden syrup?
Yes, I can substitute molasses for a deeper, richer flavor.
Why lower the oven temperature after placing the loaf inside?
This helps the gingerbread bake evenly and stay moist without forming a hard crust.
Can I use brown sugar instead of white sugar?
Yes, it adds a slightly caramelized flavor and works well.
What if my batter seems thin?
Gingerbread batter is naturally loose; it thickens as it bakes.
Can I add mix-ins?
Yes, raisins, nuts, or candied ginger all work nicely.
How do I know it’s done?
I gently press the top; if it springs back, it’s ready.
Can I make this recipe dairy-free?
Yes, I use plant-based milk and vegan butter.
Why is my gingerbread dense?
Overmixing can make it dense, so I stir just until combined.
Can I double the recipe?
Yes, I bake it in two loaf pans or a larger pan, adjusting bake time as needed.
Can I glaze the top?
Yes, a simple lemon or vanilla glaze complements the spices well.
Conclusion
I love baking this gingerbread loaf because it’s unfussy, delicious, and incredibly comforting. Its warm spices and tender texture make it perfect for quiet evenings, sharing with friends, or enjoying with a cup of tea. It’s a recipe I come back to when I want something timeless, simple, and full of cozy flavor.
