Gingerbread Loaf

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Total time: 
Yield: 1 loaf cake

Ingredients

Instructions

  1. Preheat the oven to 180c/160c .
  2. Grease a 10cm x 20cm x7cm (1lb) loaf tin and line with baking parchment or greaseproof paper, ensuring that the paper extends 3cm above tin. (I used a loaf tin insert, which didn’t rise above the tin and it was fine)
  3. Sift the flours, bicarbonate of soda, ginger and mixed spice in a large bowl. Stir in the sugar until well combined. Whisk the treacle, milk, olive oil and eggs in a jug. Add to the flour and stir until just combined.
  4. Pour the mixture into the loaf tin and bake for 40-45 minutes, or until a cake skewer inserted into the centre comes out clean, Remove from the oven and leave in the tin for 5 minutes, then turn out onto a wire rack and allow it to cool completely.

Variation: If you like, you can use golden syrup instead of black treacle.

 

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