Having woken this morning with an intense craving for banana bread, I took to the kitchen (post run) to get my bake on. While I didn’t opt for banana bread – due to a lack of over ripe bananas in the house – I decided to take on a much loved and fail safe gingerbread loaf recipe.
Taken from the Chelsea Sugar website, this recipe yields a light, spicy and incredibly delicious loaf that will not last long in any household. I doubled the mixed spice and ginger for a slightly warmer end result, but it’s just as tasty either way.
Gingerbread Loaf Recipe
1 Tbsp Golden Syrup
1/2 cup Soft Brown Sugar
1 cup flour
1 tsp baking powder
2 tsp ginger spice
1 tsp mixed spice
1 tsp baking soda
3/4 cup milk
Add egg and sugar, mix well, then add all other dry ingredients except the soda.
Mix the soda with the milk and stir in. Pour into a baking paper-lined loaf tin and cook at 190°C for 30 – 40 minutes.
Cool on a wire rack and slice when cool (if you can wait!).
Serve with lashings of butter and a good old fashioned cup of tea and you’ve got morning tea sorted.
My gingerbread loaf!