Ginger loaf

Ginger loaf


This deliciously dense, spicy ginger loaf recipe was given to us by Jon who is our personal IT go-to-guy, or so we like to think.  Like Pete, Jon also makes great coffee and somehow or other, every morning without fail, I am lucky to be on the receiving end of one of his delicious coffees.  Jon has a great sense of humour and you know that when he’s around there will always be something to laugh about, however controversial or risqué it might be!

Jon and I often chat about food and cooking and from our conversations it transpires that Jon has a penchant for baking bread.  His recent endeavours have seen him experimenting with sourdough bread and starters, some of which I hope he will share with me.  He is also keen to feature another of his recipes on the blog, this time for BBQ bread, a quick easy recipe which I hear never fails to impress the guests.

A little bit about Jon’s recipe in his own words.

Nobody seems knows where this recipe came from. My wife has a handwritten copy that we have slightly modified to make two loaves.  It may have come from a playcentre fundraising book of recipes some time ago.  I love smearing slices of this cake with butter and settling down with a large glass of ginger beer.  This is the cake my wife makes when we go on holiday as it can handle the journey and is a great snack.


125g butter
½ cup sugar
1 cup treacle
1 cup milk
3 cups flour
1 ¼ tsp baking soda
1 tbsp ground ginger
¼ tsp ground cloves
¼ tsp cinnamon
Icing sugar to dust


1. Preheat oven to 160°C
2. Place the butter, sugar and treacle into a saucepan over a low heat until the butter has melted.
3. Remove the saucepan from the heat and cool a little before adding the milk.
4. Sift together the dry ingredients into a large bowl.
5. Make a well in the centre of the sifted ingredients and add the liquid.
6. Mix to combine. Do not over mix.Pour the mixture into a greased tin (mine measured 16 x 15cm)
7. Bake for 45 minutes or until a skewer comes out clean.

10 thoughts on “Ginger loaf”

  • if you hadn’t used dense to describe this awesome loaf, i would’ve–that’s exactly the best descriptor i can imagine. yet again, we have an artful, gorgeous rain of powdered sugar–i love those shots!

  • Thanks for your feedback. You can certainly use molasses in the place of treacle. Treacle is the generic name for the syrup made during the refining of sugar and so technically treacle, molasses and golden syrup are all treacles. There are small differences between them in the way in which they are processed so in swapping the treacle for molasses the taste may vary slightly which will just make it unique to your area/country. I hope that is useful. Happy baking!

  • beautiful ginger loaf ,just made it . nice and moist and gingery just love it .thank you for a great recipe and NO EGGS !!!

  • can this reciepe be made in muffin tins . I need a lighter version if possible no sugar diabetes is more about flavor that sugar can this be done with out the sugar and use splenda instead best reagards

  • Hi Sandy,

    I have not tried this recipe in muffin tins but I don’t see why it wouldn’t work. Obviously they will take a lot less time to cook so I would put them in for 20 minutes or so to start with and then go from there. As for subsituting the sugar for Splenda I wouldn’t advise it in this recipe. As it has a very different consistency and volume it would require adjusting the other ingredients around it. Instead I would recommend that you do a specific search for diabetic ginger loaf. There are some great websites out there so I am sure you will find something.

    Good luck and happy baking!

  • Thanks Malcolm!
    It is certainly a beautiful loaf – dark and full of flavour.
    Happy baking!

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