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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 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
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.