Go Back
Old Fashioned Orcadian Gingerbread Loaf | BakeThenEat.com
Print Recipe
No ratings yet

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
Course: Quickbread / Loaves
Cuisine: British
Author: Emma


  • 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.