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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 552g Recipe makes 1 loaf) The following items or measurements are not included below: mixed spice |
||
| Calories 1493 | ||
| Calories from Fat 481 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 53.5g | 82% | |
| Saturated Fat 31.5g | 157% | |
| Monounsaturated Fat 14.4g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 343mg | 114% | |
| Sodium 2127mg | 88% | |
| Potassium 918mg | 26% | |
| Total Carbohydrate 231.9g | 77% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 112.6g | ||
| Protein 26.0g | 51% | |
Menus using this recipe:
Old Fashioned Gingerbread Loaf
By: Jewelies
Nov 2, 2005
Fabulous New Zealand Loaf. A loaf tin for this is 25cm x 11cm.
1 loaf
Ingredients
- 50 g butter
- 1 tablespoon golden syrup
- 1 egg
- 1/2 cup brown sugar
- 1 cup plain flour
- 1 teaspoon baking powder
- 2 teaspoons ginger powder
- 1 teaspoon mixed spice
- 1 teaspoon baking soda
- 3/4 cup milk
Directions
1
Preheat oven to 180°C.2
Line a loaf tin with baking paper.3
In a medium saucepan, gently melt the butter and golden syrup together.4
In a mixer cream together egg, and sugar - mix well.5
Add the melted syrup mixture.6
Sift and mix in all other ingredients except the baking soda and milk.7
Mix the baking soda with the milk then gradually stir this into the mix. The mixture will be quite runny.8
Pour into loaf tin and cook for about 35 mins or until ready when tested with skewer.
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- Course > Breads > Coffee Cakes
- Course > Desserts > Cakes
- Cuisine > Oceania > Australian
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: evelyn/athens
On Jun 22, 2007
Loved it! Gingerbread is one of my favourite things and this is an excellent loaf. I used honey instead of the golden syrup - different, but where was I going to find golden syrup here? My mixed spice included cinnamon, nutmeg, cloves and allspice - lovely baking. Even better the next day after the flavours had mellowed together.
From: Sydney Mike
On Apr 24, 2007
Great, great gingerbread! Couldn't decide whether to add it to my bread or cake cookbook, so copied it to both! I was going to sub corn syrup for the golden, then a friend supplied me with some, so... I managed to have two different toppings on hand [a raisin sauce AND a lemon sauce], & the bread went very nicely with each one! Will definitely keep this recipe close by!
From: Annacia
On Jan 29, 2007
This is really a wonderful gingerbread. I used an 8x4 loaf pan and got a higher rise. The sugar was cut to 1/8 cup of Splenda Brown Sugar and as I wasn't really sure what was meant by mixed spice I used 1 tsp of Penzeys Cake Spice. It turned out very well and the baking aroma is pure pleasure. Added it to my Keepers Cookbook.
From: mikekey
On Jan 21, 2007
Nice flavor! I served this with a dollop of lemon yogurt (I love lemon and gingerbread!) Thanks for posting this! This is baked in a 9-inch loaf pan, and is "low" in height!
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