If you like Gingerbread, you are going to love this easy Thermomix Gingerbread Loaf! This is a simple melt and mix recipe that can be ready to go into the oven in under 10 minutes. Enjoy this easy Gingerbread Loaf on it's own or for something extra special, slather it with butter.
This easy Thermomix Gingerbread Loaf is the ultimate sweet treat for your next morning or afternoon tea AND it's also great in lunch boxes too.
We love this loaf when it's fresh from the oven and still a little warm but have also toasted it under the grill the next day and added some butter which is also all kinds of amazing. This Gingerbread Loaf makes a great treat and would also be perfect as a snack for Santa on Christmas Eve!
You will love
Quick to prepare - this Gingerbread loaf can be ready to go into the oven in under 10 minutes.
Enjoy all year round - there is no reason to only enjoy the delicious flavour of gingerbread at Christmas!
Freezer friendly - store in a freezer safe container for up to two months.
Ingredients
Please note you will find a full list of ingredients and their quantities in the recipe card below.
- Golden Syrup
- Butter - we use unsalted butter for this recipe.
- Bicarbonate of Soda
- Brown Sugar
- Plain Flour
- Cinnamon
- Ground Ginger
- Egg - we use 70 gram eggs.
- Milk - either full cream or skim milk can be used.
Step by Step Instructions
Please note you will find the full list of instructions in the recipe card below.
Step 1. Add the butter, golden syrup, brown sugar and bicarbonate of soda to the Thermomix bowl and cook.
Step 2. Add the remaining ingredients and mix to combine.
Step 3. Transfer the mixture to a lined loaf pan.
Step 4. Bake until golden and cooked through when tested with a skewer.
Step 5. Once cooled, slice into pieces and enjoy.
Recipe Hints and Tips
We recommend using a 24 x 13cm loaf pan for this recipe. If using a pan with different dimensions, please note the baking time will vary.
For some extra crunch, sprinkle the top of the loaf with two tablespoons of brown sugar before placing into the oven.
Please note the baking time can vary depending on the heat/fan of your oven.
Store this Gingerbread Loaf in an airtight container and enjoy within four days.
To freeze, place into a freezer safe bag/container and store for up to three months.
Frequently Asked Questions
We love pairing gingerbread with vanilla, white chocolate or caramel.
Most commonly gingerbread is considered to be a biscuit/cookie in the shape of a person, however in some countries it is considered to also be a type of cake.
You may also enjoy:
- Thermomix Apple Loaf
- Thermomix Ginger Biscuits
- Thermomix Strawberry and Banana Loaf
- Thermomix Chocolate Cake
- The Best Thermomix Gingerbread Recipe
- Thermomix Banana Bread
- Thermomix Panforte
- Thermomix Chocolate Slice
Looking for even more?
You can find more delicious and easy Thermomix recipes in our books and eBooks. Shop the range here.
Thermomix Gingerbread Loaf
Equipment
- Thermomix
- Loaf Tin
Ingredients
- 150 grams butter
- 200 grams brown sugar
- 140 grams golden syrup
- 1 teaspoon bicarbonate of soda
- 300 grams plain flour
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 egg
- 250 grams milk
Instructions
- Line a large loaf tin (approximately 10cm x 18cm) with baking paper and pre-heat your oven to 180 degrees fan-forced.
- Place the butter, brown sugar, bicarb soda and golden syrup into your Thermomix bowl and cook for 4 minutes at 60 degrees speed 2.
- Add the remaining ingredients and mix for 10 seconds on speed 4.
- Scrape down the sides of the bowl and mix for a further 10 seconds on speed 4 until combined.
- Pour the mixture into your prepared tin and lightly tap it on your bench to remove any air bubbles before gently smoothing the top with a spatula.
- Place the Gingerbread Loaf into the oven and cook for 50 minutes - 1 hour or until cooked through when tested with a skewer.
- Carefully remove the loaf from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to completely cool.
Jess says
Hi, the measurements for the tin size in the hints and tips section is different to the recipe. The recipe says 10x18cm and the hints say 24x13cm. Which one is correct?
Nerine says
Hi Lauren,
Is the ginger meant to be fresh (minced) or dried (powder)?
Thanks
Lauren Matheson says
Hi Nerine, I use dried ginger powder xx
Sophie Edgar says
can you put this in a moulded loaf pan to make a gingerbread man loaf?
Lauren Matheson says
Hi Sophie, I haven't tried to put it in a moulded tin before. The only thing I'd be worried about is that it may stick to the little grooves of the tin as it's quite a dense loaf. Sorry I can't be of more help
Tracey says
This was delicious…especially toasted. Thank you!
Lucy Mathieson says
Oooh yes!!