Gingerbread loaf

Gingerbread Loaf

Gingerbread baking in the oven, laden with the  aroma of mixed spices and syrup, is reminiscent of bygone days and  of the holiday season.

A good recipe is like a chain letter passed down from its owner to those of us who have tasted it, heard it was great, begged our friends to share it, or searched online for the best or most popular recipes. With each person who uses it, there are sometimes changes , additions,  improvements or adjustments to suit the tastes of the individual.


I always feel flattered when someone likes one of my recipes, tries it out and passes it on to the next person who likes it. But this recipe belongs to Esther Woolaston from Ruth Pretty Catering New Zealand, it is fantastic, it reminds me of my childhood, when home baking was simple.    I have changed it slightly by replacing the nutmeg with mixed spice only because I didn’t have any nutmeg in the house and when I saw the recipe I had to make it immediately – no time for shopping for spices I didn’t have. If you prefer you can use 1/2tsp nutmeg and 1/2tsp mixed spice.


This recipe would also be great as a Christmas pudding , baked in a pudding container, served with warm custard, brandy butter or ice cream.


5 from 1 vote
Gingerbread Loaf
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12
Author: Ev adapted from Esther
  • 280 g flour (2 cups)
  • 200 g brown sugar (1 cup)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 heaped dessertspoons ground ginger
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 360 g golden syrup ( 11/3cups)
  • 225 g butter (1 US cup)
  • 2 eggs (lightly beaten)
  • 250 ml milk (1 cup)
  1. Preheat oven to 150°C.
  2. Grease and line the base of an 11cm x 30cm loaf tin (or alternatively a 23cm square tin).
  3. Sift flour, brown sugar, baking soda, baking powder, ginger, mixed spice, and cinnamon into a large bowl. Remember the baking soda must be mixed in well.
  4. Melt golden syrup with butter and add to the dry ingredients.
  5. Whisk the eggs and milk and add to the mixture.Combine ingredients well, using a whisk .This mixture is very wet.
  6. Cook for 1 hour or until metal cake skewer comes out clean. When cooked leave in tin to cool for 30 minutes or more before turning out.
  7. Deliciously served cold with butter, or warm with custard or ice cream.
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  • Reply Meg December 24, 2014 at 2:33 PM

    Tastes great and worked out perfectly although a bit did overflow in my oven. Make sure your baking pan is big enough

  • Reply Anonymous December 24, 2014 at 2:37 PM

    This is just like my nanna used to make it. Thanks for this recipe because I lost hers

    • Reply Ev December 24, 2014 at 2:39 PM

      I hope it takes as good as your nanna’s.

  • Reply luz January 26, 2017 at 6:16 AM

    thank you

  • Reply Mahlatse December 12, 2018 at 12:28 PM

    This recipe brings back a lot of childhood memories. My mom used to make it for us. Will try it myself this festive season.

    • Reply Shades of Cinnamon December 12, 2018 at 2:50 PM

      It is so beautiful when smells and tastes evoke childhood memories. Have a wonderful festive season Mahlatse

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