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June 23, 2012

Moist Ginger Bread

Moist Ginger Bread

This moist Ginger Bread is so soft, it is almost like a melt-in-the-mouth pudding ! Butter is not really needed, but I do like that tiny bit of buttery taste with the bread.

My son used to ask me every single day to bake a batch, and I did, most of the time as everyone loves it. But, after a while, I gave him the recipe (he was about 14 years old then) and since his very first baked loaves, it was a success {it is that easy!}.

I think we had this like every second day, when he made it, and keep in mind this recipe makes two medium sized loaves.

Once it's out of the oven, the first bread is finished within 10 minutes - I promise! The second loaf disappears shortly after dinner.

It is best when served warm with butter but because the bread is so moist it is just as good cold, and the bread keeps extremely well in a sealed container.

Moist Ginger Bread

We had it with whipped cream and once with ice-cream, but butter only, is still definitely our first choice.

This is a mix and bake - no nonsense - recipe and it has never ever failed us.

Moist Ginger Bread

source :  "Huisgenoot Wenresepte 5" recipe book

Yield: 2 Loaves


1 cup Vegetable Oil
3 Extra-large Eggs
1 cup Golden Syrup   {or Maple Syrup}
1 cup Lukewarm Water
1 t Baking Soda, dissolved in 1/4 cup lukewarm water
3 cups Flour
Pinch Salt
1 t Baking Powder
1 TB Ground Ginger
2 t Mixed Spices
1 cup Sugar


1.) Pre-heat oven to 180 deg C (350 deg F). Spray two loaf pans (23 x 13 x 7cm) with cooking oil and  line the bottoms with baking paper.
2.) Beat the Oil, Eggs, Syrup and Water until well combined. Add the dissolved Baking soda and mix slightly.
3.) Sift the Flour, Salt, Baking Powder Ginger and Spices over the Oil mixture and add the Sugar as well.
4.) Beat until very well mixed, about 3 - 5 minutes. Pour half of the batter in each prepared loaf pan.
5.) Bake 45 minutes or until a tester comes out clean, remove from oven, let cool in the pans for a few minutes and transfer to a wire rack (remove the baking paper at the bottom)

As I said, no need to wait, just give it a few minutes to "settle" and dig in. (that sounds bad .. dig in .. but once you get the smell from the oven, you'll check the time every minute!)

Moist Ginger Bread

Mix-n-Bake recipe for 2 Ginger Bread loaves as 1 is simply not enough ! Moist, soft and divine !


  1. This looks so tasty and I love ginger. Can you tell me what Golden Syrup is? I don't think we have that here in the US. Thanks so much for sharing on Tout It Tuesday. Hope to see you next week.

    1. Golden Syrup = "Pure Cane Sugar inverted to Glucose and Fructose, Salt" -- this is under the ingredients list. Hope the info helps :-)

  2. I also would like to know what Golden Syrup is. I love Ginger Bread Cookies so I'm sure I would love this! Yummy!
    I am now following you on linky and GFC. I would love for you to visit, follow back and maybe even link up on my linky party.
    Marcie @

    1. Thanks for the invite to your linky party - I'll link up in a bit and I'll follow you as well (keep an eye out!) Golden Syrup = "Pure Cane Sugar inverted to Glucose and Fructose, Salt" -- this is under the ingredients list. Hope the info helps :-)

  3. I love ginger bread. I can just smell it! It brings back memories of my childhood. Thanks so much for sharing at the All Star Block Party.


  4. I bet this smells wonderful while it's baking! I really like quick breads and so do my kiddos :) Thank you for sharing this at "All my Bloggy Friends" ... I hope you'll join me next week!

  5. I'm a huge gingerbread fan. I can't get the golden syrup here, so I usually use a light molasses. I also frequently add in a 1/2 cup or so of canned pumpkin and it really keeps it moist and delicious! I like that your son knows how to make it now, that's great! I'll have to teach my teen, lol!

  6. Mu husband will love this recipe... YUM!!!! Thanks so much for sharing...

    Thank you for linking up to the ALL STARS BLOCK PARTY!!!


  7. Oh my, you are on a roll this week! I know this bread tastes good! Thanks for linking up at Heavenly Treats Sunday!

  8. Thank you so much for linking with "Wednesdays Adorned From Above Blog Hop". This recipe looks so good. Hope you link again this Wednesday.
    Debi Bolocofsky

  9. Linda,
    This sounds yummy. I love ginger! Thanks for sharing.
    Have a great week.

  10. I love ginger bread, looks delicious!

  11. This looks so great. I am thinking about using it to make french toast around Christmas! Pinning!!

  12. This looks wonderful Linda!! I wonder if it would be good in bread pudding too...the wheels are turning here...

  13. I think that Golden Syrup is called Karo Syrup in the U.S.


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