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Photo of Gingerbread loaf by WW

Gingerbread loaf

6
Points®
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
10
Difficulty
Moderate
This Gingerbread loaf is full of spices and quick to make. It is also suitable to freeze to enjoy later.

Ingredients

Skim milk

½ cup(s), (125ml)

Reduced fat oil spread

75 g

Ground ginger

2 tsp

Ground cinnamon

1 tsp

Ground allspice

¼ tsp

Cloves

¼ tsp

Brown sugar

⅓ cup(s), (75g)

Treacle

2 tbs

Egg(s)

1 medium, lightly beaten

White self-raising flour

1 cup(s), (150g)

Instructions

  1. Preheat oven to 160˚C or 140˚C fan-forced. Lightly spray a 19cm x 8cm (base measurement) loaf tin with oil. Line base and sides with baking paper, allowing it to hang over the 2 long sides.
  2. Place milk, spread and ginger, cinnamon, allspice and cloves in a large saucepan over medium-high heat. Cook for 2 minutes or until spread has melted. Remove from heat. Whist in sugar, treacle and egg until combined. Stir in flour until just combined.
  3. Spoon mixture into prepared tin. Bake for 40 minutes or until a skewer inserted in the centre comes out clean. Set loaf aside in tin for 5 minutes before turning out onto a wire rack to cool. Serve warm or at room temperature.

Notes

TIP: Suitable to freeze for up to 1 month or store in an airtight container for up to 3 days.

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