If you like Gingerbread, you are going to love this easy Thermomix Gingerbread Loaf!
I’ve already made this easy Thermomix Gingerbread Loaf three times since discovering the recipe a few weeks ago, it really is that good and my kids love it – as you can see!
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!
If you are looking for a Gingerbread CAKE recipe, this isn’t for you, as this is a fudgey thick loaf and not light and fluffy like a cake – but don’t worry it still is delicious!
Thermomix Gingerbread Loaf
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
- 125 g of butter
- 160 ml of golden syrup
- 125 g of brown sugar
- 225 g of plain flour
- 1/2 teaspoon of bicarb soda
- 1 tablespoon of ginger
- 1/2 teaspoon of mixed spice
- 1/2 teaspoon of cinnamon
- 2 eggs
Instructions
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Line a large loaf tin (approximately 10cm x 18cm) with baking paper and pre-heat your oven to 160 degrees fan-forced.
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Place the butter, brown sugar, bicarb soda and golden syrup into your Thermomix bowl and cook for 4 minutes at 60 degrees speed 2.
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Add the remaining ingredients and mix for 10 seconds on speed 4.
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Scrape down the sides of the bowl and mix for a further 10 seconds on speed 4 until combined.
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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.
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Place the Gingerbread Loaf into the oven and cook for 1 hour or until cooked through when tested with a skewer.
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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.
Comments 6
This was delicious…especially toasted. Thank you!
Oooh yes!!
can you put this in a moulded loaf pan to make a gingerbread man loaf?
Author
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
Hi Lauren,
Is the ginger meant to be fresh (minced) or dried (powder)?
Thanks
Author
Hi Nerine, I use dried ginger powder xx