Some might say it’s too early to talk about Christmas baking, but with the first advent Sunday just around the corner, I thought this gingerbread loaf would make a perfect start.
When I was still living with my parents, my mom would always buy a gingerbread loaf around St Nicholas day. With Christmas treats popping up in the grocery shops earlier every year, thought I’d give this traditional Belgian recipe a try this year. I did some decent research, talked to friends and acquaintances but no one seemed to own a recipe. So I dogged a little deeper and combined three recipes, which turns out to be THE RECIPE for an on point gingerbread loaf. I love when recipe development becomes a kind of math equation and turns out just as it should.
Traditionally this type of gingerbread comes with a bit of butter on it, but I love to enjoy it with apricot jam. The honey and spices make a perfect base for the fruity topping and round it all up. However, every now and then I do also love the traditional way of eating it.
Why you’ll love this recipe?
Warm, spiced flavour: Packed with ginger, cinnamon, cloves and more, this loaf delivers a cozy aromatic taste of the holidays in every bite.
Moist and tender crumb: The rich batter ensures a soft, perfectly moist texture that stays fresh for days.
Perfectly balanced sweetness: A hint of honey and brown sugar adds a deep, caramelised sweetness that complements the spices exquisitely.
Ideal for any occasion: Whether enjoyed as a breakfast treat, afternoon snack of festive dessert component, this loaf brings holiday cheer to any table.
Gingerbread Loaf
Ingredients
- 330 g flour
- 200 g water
- 350 g honey
- 90 g brown sugar
- 15 g gingerbread spice
- 15 g baking powder
- 100 g almond slivers
Instructions
- Preheat the oven to 160°
- In a large bowl whisk together the water, honey, gingerbread spice and sugar. Gradually add the flour and baking powder until you get an even dough. Carefully fold in the almonds, then pour the dough into a greased loaf tin.
- Bake for around 50 – 60 minutes (check after 50 minutes, and when the toothpick comes out clean, the loaf is ready)
- Let cool for a few minutes, then take the loaf out of the baking tin.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
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