![['Close-up view of a moist gingerbread loaf with a rich brown color.', 'Side perspective of a freshly baked Classic Gingerbread Loaf showcasing its texture.', 'Detailed image of a gingerbread loaf highlighting its juicy interior and crusty exterior.', 'Close look at a classic gingerbread loaf, emphasizing its spices and moistness.']](https://quickflavorfix.com/wp-content/uploads/2026/07/classic-gingerbread-loaf_1_U1.webp)
Classic Gingerbread Loaf
A warm and spicy gingerbread loaf perfect for the holidays or cozy afternoons. Moist, flavorful, and easy to make from scratch.
Ingredients
Wet ingredients
- 300 g Treacle
- 225 g unsalted butter (cold from the fridge is fine)
- 250 g whole milk (cold from the fridge is fine)
Dry ingredients
- 300 g all-purpose flour (sifted)
- 180 g granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 15 g ground ginger
- 1 tsp cinnamon
- 0.5 tsp mixed spice or pumpkin pie spice
- 0.5 tsp nutmeg
- 0.5 tsp cardamom
- 2 large eggs (100g without shell, at room temperature)
Instructions
- Preheat oven to 300°F / 150°C. Grease and line a loaf pan with butter and parchment.
- Combine treacle and butter in a saucepan, melt over medium heat without boiling. Add milk and cool for 10 minutes.
- Mix dry ingredients in a large bowl. Whisk eggs into the cooled treacle mixture, then combine wet and dry until smooth.
- Pour batter into prepared pan and bake for 80 minutes until a skewer comes out clean.
- Cool in pan, then transfer to a wire rack. Slice and serve with butter.
Notes
Store in an airtight container at room temperature for up to a week.