Never fails, deliciously moist loaf. This bread is baked the night before and left to cool in the oven. NO CRACKLY CRUMBS!
| Prep Time: | 8 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 8 mins |
| Servings: | 8 |
| Yield: | 1 – 8×4 inch loaf |
Ingredients
- 6 ounces butter
- 1 cup white sugar
- 3 tablespoons golden syrup
- 1 cup milk
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8×4 inch loaf pan.
- In a small saucepan, combine the butter, sugar, golden syrup, and milk. Bring to a boil, then remove from heat, and set aside. Sift the flour, baking soda, ginger, and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared pan.
- Turn down the oven to 325 degrees F (160 degrees C), and bake for 1 hour, or until the top of the loaf springs back when lightly touched.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 297 mg |
| Sugars | 29 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I LOVE Gingerbread and this recipe was Very Very Delicious. Will most Definitely make it again and again.
Very moist and rich, with a delicious ginger flavour. I used part molasses and part corn syrup instead of golden syrup, and it was still really good.
I doubled the amount of spices and used brown sugar like everyone suggested, and it came out delicious!
This is perfect! I am a rather new baker and so hadn’t made gingerbread before. First I tried a recipe from here using molasses and didn’t like the flavour. Then I tried another recipe in which I substituted golden syrup for molasses and I preferred the flavour (I am a Kiwi in Canada), but didn’t find the texture right. I just tried this and third time lucky! And it was so easy to make, too! I added some chopped up candied ginger–maybe a quarter of a cup, or so. Thank you so much for the recipe. I will be making this again.
Firstly Golden Syrup and molasses are NOT the same thing. By using Molasses instead of the golden syrup you will completely change the texture and flavor of this gingerbread. You will find Lyles golden syrup easily enough, most large grocery stores that have an British section in the International aisle stock it, you will also find it at world market and on Amazon (I always purchase from amazon). I made exactly as written and this tastes like proper old English ginger bread. Its delicious! I have used it as a base for tomorrows ginger pear trifle, I can’t wait to eat it
Moist and perfect for the picky toddler in my life as a snack!
The smell is amazing! I made mine with liquid Jaggery as that is what I had on hand. I also only had to bake it for about 45-50 min.
Followed the recipe exactly, turned out perfectly. Serving suggestion is served warm with a large helping of ambrosia custard… heaven!!
Have made lots of ginger cakes over the years but this one is delicious so moist, I couldn’t leave it alone.
Works in muffin cups too!
this turned out SO GOOD! Rather than golden syrup, I used 2 parts molasses and 1 part corn syrup in its place. I did have come clumping/curdling in the pot, but I went with it and it was fine. I only needed to bake it about 45 minutes, too. The only thing I’d do differently is not flour the pan so much – maybe spray would have been enough on its own, as the flour got caked onto the loaf in a few places.
Do not expect this to taste like most gingerbreads, which are yummy but taste mostly like molasses and cinnamon. This is a very nice variation and a great counterbalance to all of the cinnamon-heavy autumn recipes. To make it slightly healthier, I used half butter half coconut oil, whole wheat pastry flour, and for the golden syrup I went with 2 TBS agave syrup + 1 TBS blackstrap molasses. I couldn’t resist doubling the ginger, because I love that flavor. I did resist the urge to add egg and cinnamon, and I am glad I resisted. It is a fragrant and scrumptious, moist, truly ginger-bread. Thank you for this really wonderful recipe. P.S. I am going to try the boiling rather than creaming technique on some other quick breads and see what happens 🙂
Love this bread. Used karo syrup instead of golden syrup still tasted great. Great for Christmas treats. Not an over ginger flavor.
Easy and great. If someone doesn’t like it then they must have made it wrong.
I baked this loaf today and it was heavy, and had absolutely no ginger taste, in fact it had no taste at all and the house did not smell of any ginger or allspice while baking and that should have been my first clue about this recipe. As far as no hard crust goes it was like sawing through a piece of wood. I am sooooo disappointed. The only positive is no creaming was necessary, technique easy.
Really great. I used molasses instead of golden syrup and the taste is mild but very gingerbready. I baked it in a glass bread pan for about 63 minutes and it came out crusty and crunchy all around and moist and cakey inside. The technique of boiling the butter, sugar, milk and molasses was one I’d not used before but it was so easy. Thanks for posting this.
This was amazing, everyone was raving about it. Moist and flavorful. I didn’t have golden syrup instead substituting molasses and corn syrup.
Not the taste of gingerbread. I wouldn’t make this again!
Made it exactly to directions. Excellent!!!!!
I had great success with this recipe and I give it as gifts at Christmas. I did make a couple of changes … I added 1 tsp of cinnamon; increased the ginger to 2 tbsp; swapped out the white sugar for 1 cup of brown sugar. Thank you for sharing this nice, old-fashioned bread!
This recipe is very moist, full of flavour. I used half molasses, half honey as I could not get a hold of Golden Syrup. Was a great substitute. So far, every who has tried this loves it.