How do I prevent my gingerbread loaf from sinking in the middle?

A sunken loaf usually means the batter was too warm when eggs were added, or the leavening was old. To avoid this, ensure the treacle mixture cools for at least 10 minutes before adding the eggs, and double-check the freshness of your baking soda and baking powder.

Can I use molasses instead of treacle?

Molasses can technically be used, but it will result in a much denser and more bitter loaf due to its higher acidity. Treacle is preferred for balance and texture. If substituting, adjust the sugar and leavening to compensate — or use golden syrup with brown sugar for a lighter, sweeter version.

Is this gingerbread loaf freezer-friendly?

Absolutely! The classic gingerbread loaf freezes extremely well. Wrap individual slices or the whole loaf tightly in plastic wrap and freeze for up to 3 months. Defrost at room temperature or toast slices straight from frozen for best results.

Classic Gingerbread Loaf – Best Spiced Cake Recipe

Name: Classic Gingerbread Loaf
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: British
Ingredients: 300g treacle: adds deep, bittersweet flavor and moisture; 225g unsalted butter: provides richness and structure; 250g whole milk: balances heat from the treacle and cools the mixture; 300g all-purpose flour: forms the base of the loaf; 180g granulated sugar: sweetens and balances treacle’s intensity; 1 tsp baking soda: helps the loaf rise; 1 tsp baking powder: assists with lift and softness; 1 tsp salt: enhances all flavors; 2 Tbsp (15g) ground ginger: main warm spice; 1 tsp cinnamon: adds sweet warmth; 1/2 tsp mixed spice or pumpkin pie spice: complements the spice blend; 1/2 tsp nutmeg: deepens flavor complexity; 1/2 tsp cardamom: adds floral, citrusy note; 2 large eggs (100g without shell): binds the batter

Description

This Classic Gingerbread Loaf is a moist, heavily spiced holiday favorite made with treacle, warm spices, and a rich, tender crumb. It’s easy to prepare in just one saucepan and one bowl, perfect for make-ahead baking, gifting, or cozy winter mornings.

Ingredients

Scale

300g treacle: adds deep, bittersweet flavor and moisture
225g unsalted butter: provides richness and structure
250g whole milk: balances heat from the treacle and cools the mixture
300g all-purpose flour: forms the base of the loaf
180g granulated sugar: sweetens and balances treacle’s intensity
1 tsp baking soda: helps the loaf rise
1 tsp baking powder: assists with lift and softness
1 tsp salt: enhances all flavors
2 Tbsp (15g) ground ginger: main warm spice
1 tsp cinnamon: adds sweet warmth
1/2 tsp mixed spice or pumpkin pie spice: complements the spice blend
1/2 tsp nutmeg: deepens flavor complexity
1/2 tsp cardamom: adds floral, citrusy note
2 large eggs (100g without shell): binds the batter

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Instructions

Preheat oven to 300°F (150°C). Grease and line a large loaf or Pullman pan with parchment paper, leaving an overhang.
In a saucepan over medium heat, combine treacle and butter. Stir until melted but do not boil.
Remove from heat and stir in cold milk to cool the mixture. Let rest for 10 minutes.
In a large mixing bowl, sift together flour, sugar, baking soda, baking powder, salt, and all spices.
Whisk eggs into the cooled treacle mixture until fully combined.
Pour wet ingredients into dry ingredients. Whisk until the batter is smooth and lump-free.
Pour batter into prepared loaf pan and smooth the top.
Optional: Pipe a line of softened butter down the center to encourage an even crack.
Bake for 1 hour and 20 minutes, or until a skewer inserted in the center comes out clean.
Let cool in the pan before transferring to a wire rack. Serve sliced with butter or as desired.

Notes

Treacle provides a rich flavor; golden syrup can be substituted with adjusted sugar levels.
Cool the treacle mixture before adding eggs to prevent scrambling.
This loaf tastes even better the next day as spices develop.
Freezes well — slice and wrap individually for convenience.
Use fresh baking soda and powder to ensure proper rise.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Category: Baking, Holiday
Method: Baked
Cuisine: British, Holiday

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 310
Sugar: 22g
Sodium: 280mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg