Gingerbread Loaf

A tender and spicy gingerbread which slices well and is traditionally served spread thinly

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Photo credit: Edmonds Cookery Book 2016
Ratings (1)
Prep Time: 1 hour 30 mins Servings: Makes 1 loaf.
  • 1 cup Edmonds standard flour

  • pinch of salt
  • 1 Tbsp ground ginger
  • 1 Tbsp cinnamon
  • 1 cup rolled oats
  • 2 eggs
  • ½ cup sultanas
  • ½ cup sugar
  • 50g butter
  • 2 Tbsp golden syrup
  • 1½ tsp Edmonds baking soda
  • ¾ cup natural unsweetened yoghurt

  • 1. Preheat the oven to 180ºC. Grease a 26cm loaf tin and line the base with baking paper.

  • 2. Sift the flour, salt, ginger and cinnamon into a bowl and add rolled oats. In a separate bowl whisk the eggs and sugar until thick and fluffy.
  • 3. Melt the butter and golden syrup together then add to the egg mixture and fold in the dry ingredients.

  • 3. Dissolve the baking soda in the yoghurt and stir into the mixture with the sultanas until well combined.

  • 4. Turn into the loaf tin and bake for 55 minutes or until loaf springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack to cool.


Richard Barker
Richard Barker

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