Gingerbread loaf
6
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 10 • Difficulty: Easy
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.
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