Gingerbread loaf
Fill your kitchen with the warm scents of ginger, cinnamon, and cloves with this simple gingerbread loaf. The combination of butter and sour cream creates a wonderfully soft, moist crumb that stays tender for days. It is perfect for festive holiday gatherings or cosy afternoons with a cup of tea or coffee.
Ingredients
|
Butter
|
100 g |
|---|---|
|
Sour cream
|
150 ml |
|
Eggs
|
2 |
|
Caster sugar
|
160 g |
|
Ground ginger
|
1½ tsp |
|
Ground cloves
|
1½ tsp |
|
Ground cinnamon
|
2 tsp |
|
Plain flour
|
180 g |
|
Bicarbonate of soda
|
1 tsp |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Beat the eggs and caster sugar until the mixture turns pale, thick, and airy. This usually takes 3–4 minutes on medium speed with a hand mixer. It should roughly double in volume and fall from the whisk in a ribbon. Stop before it becomes stiff and meringue-like, as over-whipping creates an unstable foam that collapses when you add the melted butter and sour cream mixture. This leads to an uneven rise and a drier, tougher crumb.
The batter should flow easily off a spoon or spatula as a pourable batter. Avoid adding extra flour to thicken it, as this affects the texture of the finished loaf. The fluid batter ensures your finished loaf bakes up with a moist, tender crumb instead of a dry, heavy texture.
Line the loaf tin with baking paper, leaving an overhang on the long sides to create a handle for lifting. Grease the tin lightly before adding the paper so it stays in place while you pour in the batter. Once the loaf has cooled, lift it out by the paper overhang to avoid breakage and keep the edges clean.
Remove the loaf from the oven when a skewer inserted into the centre comes out with just a few moist crumbs. Start checking around the 40-minute mark, as overbaking will turn it dry and crumbly. If the top darkens too quickly, loosely cover it with foil.
FAQ: Questions about gingerbread loaf
Baking a perfectly moist gingerbread loaf might take a bit of know-how. Below, you can learn more about the best loaf tin, how to troubleshoot your bake, and the best way to store your gingerbread loaf.
What size loaf tin should I use for gingerbread loaf?
For this gingerbread loaf, use a 23 x 13 cm loaf tin. This size gives the batter enough room to rise evenly without overflowing. A 21 x 11 cm loaf pan also works, giving you a slightly taller loaf.
Why did my gingerbread sink in the middle?
Gingerbread loaf usually sinks in the middle when the bicarbonate of soda is mismeasured, the oven temperature is too low, or it is underbaked. Use a level teaspoon of bicarbonate of soda, as too much causes a dramatic rise followed by a collapse. Preheat the oven fully and avoid opening the door during the first 30–35 minutes. Test doneness with a skewer; it should come out with only moist crumbs, not wet batter.
How do I fix a gummy or underbaked gingerbread loaf?
If your gingerbread loaf is gummy because it is underbaked, return it to the oven as soon as you notice. Bake it at 175 °C for another 5–10 minutes, then check the centre again with a skewer. Let it cool in the tin for 10–15 minutes, then transfer it to a wire rack and cool completely before cutting. Cutting while still warm traps steam and creates a gummy texture even in a properly baked loaf.
If the loaf has already cooled and the centre is still underbaked, you can wrap individual slices in foil and warm them in the oven to improve the texture, although the result will not be the same as a fully baked loaf.
How do I store a gingerbread loaf?
Let the gingerbread loaf cool completely before storing it. Wrap it tightly in baking paper or cling film, or place it in an airtight container, and keep it at room temperature for up to 4 days. The flavours continue to develop as the loaf rests. For longer storage, freeze the whole loaf or individual slices for up to 3 months. Wrap them well to protect from freezer burn, then thaw at room temperature before serving.
Nutritional values per piece
Energy:
88 Kcal
| Energy distribution % | Nutritional values per piece | |
|---|---|---|
| Fibre | - | 0.4 g |
| Protein | 7.8 % | 1.7 g |
| Fat | 77 % | 7.7 g |
| Carbohydrates | 15.2 % | 3.3 g |
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Celebrate the season with a gingerbread loaf cake
This gingerbread loaf cake carries the spirit of the festive season in every bite. The inviting aroma of ginger, cinnamon, and cloves fills your kitchen and makes you want to cuddle up in cosiness as the loaf rises in the oven. Butter and sour cream ensure a tender crumb, making this gingerbread loaf the kind of bake you will want to be part of Christmas year after year.
Deliciously soft and moist from butter and sour cream
The loaf owes its soft crumb to a generous pairing of butter and sour cream. Butter coats the crumb and brings richness, while sour cream keeps it moist without weighing it down, ensuring it stays that way, slice after slice. Cut into it on the day of baking, and the texture already feels rich and tender. Leave it a day longer, and that moisture only becomes more pronounced.
Warm and perfectly spiced with ginger, cinnamon, and cloves
Ginger brings the heat, cinnamon adds warmth, and cloves round everything off with a deep, earthy note. The spices settle into the crumb as the loaf bakes, filling the kitchen with a scent that promises exactly what the first bite delivers. None of the three overwhelms the others, so the flavour stays warm and rounded.
Enjoy as a sweet snack or holiday treat
Our gingerbread loaf works just as well as a quiet snack with your afternoon tea as it does nestled among other holiday treats, ready to be shared with your loved ones. Its rich, spiced flavour brings a festive touch to any gathering, while its soft texture makes it just as satisfying on its own. Slice it thick to serve alongside a hot mug of coffee, spread a layer of salted butter over a toasted edge, or top it with orange-infused whipped cream. If you enjoy holiday bakes, try our fluffy panettone or get creative with a yule log.
Simple ways to make this loaf your own
It is easy to adjust the recipe and make this gingerbread loaf your own. Add finely grated orange zest for a fresh citrus note, fold in chopped walnuts or pecans for extra texture, or stir in a handful of raisins for pockets of natural sweetness. You can also finish the cooled loaf with a light dusting of icing sugar or a simple icing made with icing sugar and a little water. A handful of chopped candied ginger or dried cranberries can add bursts of chewy texture to the loaf.
