First off a quick Happy ThanksGiving to my American friends. I hope you have a great day. ๐Ÿ˜€ Have I told youย before thatย that Michael’s mums side of the family are from the Orkney Islands in Scotland? In recent years we have visited the Islandsย a few times. On our last visit I went in to a local bookshop in Kirkwall and picked up a reprint of this old fashioned cook book ‘Recipes from the Orkney Islands’. This collection of recipes was originally gathered together in the 1970’s. They have republished this book and I picked up a copy of it. This is where todaysย Old Fashioned Orcadian Gingerbread Loaf recipe comes from.

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Old Fashioned Orcadian Gingerbread Loaf | BakeThenEat.com

A Few Alterations.

The original recipe is credited to Ms Groat of Orphir and I knew I had to try it both Michael and I love gingerbread and its been far too long since I made some. Because the recipe is old and the publishers have done their best to modernise the measurements there were a few things I altered. While making it I felt the liquid ingredientsย were just too much and would make the batter far too wet, so I reduced the amount of milk the recipe called for and swapped it out for almond milk. For no other reason then I just really like it. But the original recipe does call for cows milk.

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Old Fashioned Orcadian Gingerbread Loaf | BakeThenEat.com

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I also used unsalted butter rather then margarine (vegetable fat) and I added a lot more spices then the original recipe called for. On first bake I had already made the above alterations and doubled the spices. And while it was lovely the flavours wereย veryย mild, I like my gingerbread to have a little more of a punch. So on second bake through I altered the amount of spices again and while it was still quite mild it really did hit the gingerbread jackpot!

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Old Fashioned Orcadian Gingerbread Loaf BakeThenEat.com

Easy Peasy!

This Old Fashioned Orcadian Gingerbread Loaf is an easy peasy recipe to put together. All you need is one bow, a small saucepan and a wooden spoon and it all comes together. Mix the dry ingredients together in the bowl, gently heat the molasses & butter together till melted. Then allow it to cool a little and add in the eggs. Pour into the mixing bowl of dry ingredients and add in the milk. Pour the batter into your 2 pound loaf tin and bake, eat and repeat. Simple!

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Old Fashioned Orcadian Gingerbread Loaf BakeThenEat.com

Loaves of Love.

You will be rewarded with a sweet, soft, moist gingerbread loaf that slices like a dream. Actually it tastes better the day after baking as it gives time for all the amazing flavours to mature a little. Slathering butter onย individual slices is completely optional but still highly recommended. ๐Ÿ˜‰

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Old Fashioned Orcadian Gingerbread Loaf BakeThenEat.com

Recipe:

Old Fashioned Orcadian Gingerbread Loaf | BakeThenEat.com

Old Fashioned Orcadian Gingerbread Loaf

Old Fashioned Orcadian Gingerbread Loaf is a sweet, soft, moist gingerbread loaf that slices like a dream and actually tastes better the day after baking as it gives time for all the amazing flavours to mature a little.
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Course: Quickbread / Loaves
Cuisine: British
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Emma

Ingredients

  • 280 grams plain / all purpose flour (2 and 1/4 cups)
  • 110 grams granulated sugar (1/2 cup + 2 tablespoons)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 tablespoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 75 grams unsalted butter (1/3 cup)
  • 110 grams dark molasses / black treacle (1/4 cup + 1 tablespoon)
  • 2 large eggs lightly beaten
  • 240 millilitres unsweetened almond milk (1 cup)

Instructions

  • Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease a 2 pound loaf tin or use a liner like I did.
  • In a medium sized mixing bowl add in the flour, sugar, spices, baking soda and salt and give it a gentle mix so everything is well combined.
  • In a small saucepan over a low heat add in the butter and molasses / black treacle and very gently heat until the butter is melted into the molasses.
  • Give it a few minutes to cool down a little bit and whisk in the lightly beaten eggs.
  • Pour this mixture into the dry ingredients and add in the milk. Then carefully mix it all together to form a light in colour pourable batter.
  • Pour the batter into your prepared tin and pop it into your hot oven.
  • I have a notoriously slow oven so it took 50 minutes to bake through but check it at the 35 minute mark to see if its done. Insert a pick and it should come out clean.
  • Once baked through take it out of the oven but leave it in its tin to cool for 10 minutes then transfer it to a wire rack to fully cool down.
  • Slice and enjoy.
  • I have found this loaf freezes well for at least 2 months.
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Original recipe by Ms Groat of Orphir is called Grandmas Gingerbreadย can be found in the ‘Recipes from the Orkney Islands’ย page 85.

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