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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%
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Old Fashioned Gingerbread Loaf

Recipe #143681 | 45 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Jewelies
Nov 2, 2005

Fabulous New Zealand Loaf. A loaf tin for this is 25cm x 11cm.

1 loaf (change servings and units)

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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Featured Reviews for This Recipe

From: Aylar

On Oct 19, 2008

This was very easy to make. My work collegues loved it. Actually - they thought i had bought it!

0 people found this review helpful

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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.

1 person found this review helpful

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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!

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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.

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