Moist Ginger Bread
Moist Ginger Bread – Mix-n-Bake recipe for 2 Ginger Bread loaves as 1 is simply not enough ! Moist, soft and divine !
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 easy as that !
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 is 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.
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.
As I mentioned above, 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
Moist Ginger Bread
Ingredients
- 1 cup Vegetable Oil
- 3 Extra-Large Eggs
- 1 cup Golden Syrup (or Maple Syrup
- 1 cup Luke Warm Water
- 1 t Baking Soda dissolved in 1/4 cup lukewarm water
- 3 cups Flour
- ⅛ t Salt
- 1 t Baking Powder
- 1 TB Ground Ginger
- 2 t Mixed Spices
- 1 cup Sugar
Instructions
- 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
- Beat the Oil, Eggs, Syrup and Water until well combined. Add the dissolved Baking soda and mix slightly
- Sift the Flour, Salt, Baking Powder Ginger and Spices over the Oil mixture and add the Sugar as well
- Beat until very well mixed, about 3 – 5 minutes. Pour half of the batter in each prepared loaf pan
- 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)
Notes
LINDA
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What’s the spice mixture?
Mixed Spice is found with the other spices. I checked the label and it is mainly a mixture of ground cinnamon, cloves and nutmeg with cinnamon being the strongest flavor. I would use 1 t Cinnamon, 1/2 t Cloves and 1/2 t Nutmeg if making the spice myself for this recipe
I’m in the UK and wanted to check which type of flour (self raising?) and Ugarit (soft light brown?). I’m really looking forward to trying out this recipe. I love ginger. Thanks.
Hi Dawn !
It is the all purpose flour (we in South-Africa know it as cake flour) and not self-raising flour. Let me know how yours turn out 🙂 (It is still after years my son’s favorite Ginger Bread which he also bakes himself since school days)
I used 250 ml water, oil, syrup
225 grams sugar
350 grams flour
Turned out really lovely
Can you tell me if mixed spices is something you can purchase in the spice section at the grocery store? What spices are in it if I wanted to make it myself?
Hi Shannon, yes the Mixed Spice is found with the other spices. I checked the label and it is mainly a mixture of ground cinnamon, cloves and nutmeg with cinnamon being the strongest flavor. I would use 1 t Cinnamon, 1/2 t Cloves and 1/2 t Nutmeg if making the spice myself for this recipe 🙂 Hope this helps !
are you using 1 cup or 1 and 1/4?
Hi Frankie, it is one cup water plus an additional 1/4 cup water to dissolve the baking soda 🙂
I think that Golden Syrup is called Karo Syrup in the U.S.
This looks wonderful Linda!! I wonder if it would be good in bread pudding too…the wheels are turning here…
This looks so great. I am thinking about using it to make french toast around Christmas! Pinning!!
I love ginger bread, looks delicious!
This sounds super delicious!
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
http://www.adornedfromabove.com
Mu husband will love this recipe… YUM!!!! Thanks so much for sharing…
Thank you for linking up to the ALL STARS BLOCK PARTY!!!
Carri
simplydonewright.blogspot.com
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!
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.
Holly
Golden Syrup = "Pure Cane Sugar inverted to Glucose and Fructose, Salt" — this is under the ingredients list. Hope the info helps 🙂
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.
Thanks
Marcie @ http://www.IGottaTryThat.com
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 🙂
Or use light molasses OR Dark Karo syrup