PersonalPoints™ per serving
This Gingerbread loaf is full of spices and quick to make. It is also suitable to freeze to enjoy later.
½ cup(s), (125ml)
Reduced fat oil spread
Ground all spice
⅓ cup(s), (75g)
1 medium, lightly beaten
White self-raising flour
1 cup(s), (150g)
- 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.
- 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.
- 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.
TIP: Suitable to freeze for up to 1 month or store in an airtight container for up to 3 days.