We encourage you to embrace these cosy winter days with this simple-to-make gingerbread loaf. It's deeply spiced and has a dense, sticky texture thanks to the addition of maple syrup. Honey or golden syrup also work well as alternatives here.
What we love about it the most is that it makes fantastic picnic fare. Gather your snuggly beanie, plaid blanket, and a flask filled with tea of your choice, and head to the beach to enjoy your sweet and delicious gingerbread.
Here's why you need to make this gingerbread recipe:
- The method couldn't be more straightforward! The wholesome batter is mixed by hand in a large bowl and comes together in only a few minutes. Pour into your loaf tin, place in the oven, and you'll have a delicious treat to devour within an hour.
- You can slice into thick pieces and enjoy warm straight from the oven, or top with a vanilla-spiked cream cheese frosting if you wish to fancy it up. Just allow the loaf to cool completely before topping.
- The gingerbread will keep well in an airtight container for up to 4 days. It also freezes nicely. Cut into pieces, placing a little baking paper between each slice, and you'll be able to take out a piece as your cravings desire.
- It's even more delicious when toasted the next day. Elevate to perfection with a thick smear of butter and a spoonful of sweet, tangy jam. A scoop of vanilla-flecked ice cream is another delicious idea
Have you already popped your oven on? here's what you'll need to get baking:
1 cup plant-based milk or regular milk
1/2 cup melted butter or coconut oil
1 free-range egg
1/4 cup maple, honey or golden syrup
3/4 cup coconut sugar or brown sugar
1 1/2 cups spelt flour*
3 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp sea salt
*Buckwheat works well as a gluten-free alternative; however, most GF flours should be fine here. You can also use regular white flour.
Preheat the oven to 180 C and line a loaf tin with baking paper.
Add the milk, melted butter, egg, maple, and sugar to a mixing bowl, and whisk until well combined. Fold in the remaining dry ingredients, and mix until you have a smooth batter.
Pour the batter into the prepared tin, and bake for 45 minutes, or until a skewer inserted into the middle of the loaf comes out clean.
Allow cooling for 10 minutes in the tin before transferring to a wire rack.
The loaf will keep for 3-4 days in an airtight container or up to 3 months in the freezer.