Easy Old Fashioned English Sticky Gingerbread Loaf
Indulge in the warm, nostalgic flavors of this Easy Old Fashioned English Sticky Gingerbread Loaf, a timeless recipe perfect for cozy afternoons or holiday gatherings. Packed with rich, aromatic ingredients like dark brown sugar, golden syrup, black treacle, and a medley of warming spices—ginger, cinnamon, and nutmeg—this moist and sticky loaf is irresistibly fragrant and full of character. In just 15 minutes of prep time, you'll have a beautifully spiced batter ready to bake into golden perfection. Serve it warm with butter for a comforting treat, or let it rest overnight to enhance its deep, complex flavors. It's a foolproof, one-bowl classic ideal for beginners and experienced bakers alike, ensuring a delightful dessert or tea-time centerpiece every time.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams dark brown sugar
- 150 grams golden syrup
- 50 grams black treacle
- 120 milliliters whole milk
- 1 piece large egg
- 200 grams all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
Instructions
Preheat your oven to 170°C (340°F) and line a 2lb loaf tin with parchment paper or grease it lightly.
In a small saucepan over low heat, melt the butter along with the dark brown sugar, golden syrup, and black treacle. Stir gently until smooth and fully combined. Remove from heat and set aside to cool slightly.
In a medium-sized mixing bowl, whisk together the milk and egg until well combined. Gradually add the slightly cooled butter mixture to the milk and egg, stirring continuously.
In a large mixing bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients, and gradually pour in the wet mixture. Gently stir with a wooden spoon or rubber spatula until the batter is smooth and free of lumps. Avoid overmixing.
Pour the batter into the prepared loaf tin and smooth the top with a spatula. Tap the tin gently on the counter to release any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the loaf tin from the oven and allow the gingerbread to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve the gingerbread loaf on its own or with a slather of butter. Store leftovers wrapped in foil to retain moisture—it tastes even better the next day!
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 31.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
