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Sticky Gingerbread Loaf: It’s coming up for the Holidays and they’re the perfect time for baking, oh yes they are! This recipe is yummy and healthier than the average gingerbread loaf, so tuck in!

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Sticky Gingerbread Loaf

Sweet, sticky Gingerbread loaf. I’m not sure anything says Christmas more than the smell of this baking in your oven, the warm Gingery spice smell making it’s way through the house, making your hungry!

Yes, it’s safe to say this is a good’un!

A regular loaf of Gingerbread is nearly always made with black treacle or molasses. Made from sugar cane and beets, molasses is the dark, hugely sweet extract that comes from the processing of sugar and it’s used in masses of foods you might find in the grocery store.

And while it tastes good, of course it does, it’s not really what In want to be feeding the kids…so I changed it up, switched a few things over and hey presto! Here’s a pretty awesome Clean eating alternative that’s every bit as good as a shop bought loaf. So no need to compromise on taste! Yay :)

As always, treat type snacks are just that, treats, and so while we don’t have them all the time, the Christmas Holiday period is a time when we do make a little more than usual.

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The kids are all home from school, for the most part they enjoy baking and it’s colder and we’re all a bit more peckish! What I’m trying to say is that while it’s a whole loaf of yummy Clean eating, it’s still a treat. You know what I mean!

I use a standard loaf tin to make this and I’ll line it wither with parchment paper or even some greased foil to make getting your freshly baked sticky ginger loaf cake out of it’s tin once it’s cooked!

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Sticky Gingerbread Ingredients

I use ground almonds in this alongside Spelt flour to help keep the loaf moist and almonds do this beautifully. I originally made this using butter instead of oil but I found I could use a lot less by using 2 tablespoons of a mild tasting Olive oil and leaving out the butter, so that’s what I’ve done.

The rich, deep Ginger flavor comes of course from ground ginger and a little less cinnamon and the whole things sweetened up with pure Maple syrup. There’s no Muscovado sugar or golden syrup, so it’s refined sugar free. And it all comes together really well. In fact if I do say so myself, it’s delicious!

I also tried adding a stem ginger glaze to this once it was cooled, but my kids find stem ginger a little too strong, so I didn’t do this again. You know, all in the interests of keeping things kid friendly!

When you make this you’ll notice the sticky gingerbread uncooked mixture is very runny. This is fine and it’s how it’s meant to be. While you’re likely going to look at it and think it’ll never cook to a firm loaf type cake, it totally does. Really :)

I also use a skewer to make sure this is cooked fully before allowing it to cool down. Because the loaf is very sticky you may think it’s not done, so use a skewer to insert into the loaf and check it comes out clean before letting to cool down. Ovens vary so much, you may find it needs slightly more or less cooking time than you think.

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How To Eat This Sticky Ginger Loaf

I tend to cut this loaf into slices and the kids (and me!) simply grab and eat. However on occasion, I’ll heat this up gently for 30 seconds in the microwave and add a custard (either this traditional custard or a chocolate custard) to it to make it more of a pudding. Either is delicious and the kids love it either way.

If you fancied it you could serve it with some heavy cream or ice cream if you have some made up in the freezer.

How Long Can You Store Ginger Loaf?

I keep this sticky gingerbread loaf in an airtight loaf shaped container for up to a week and it stays fresh and sticky. You’ll know your loaf needs eating when it starts to become less moist and starts to dry out: usually up to a week.

You can use parchment to wrap the stored loaf in if you want to give it a little longer, but it doesn’t need it if you’re eating it within a week of making it.

Can You Freeze Ginger Cake?

If you’d like to make this ahead of time you can make and cool the whole loaf and then freeze it in your freezer for up to a month. I wrap the loaf in parchment paper to protect it and lay it flat on the bottom of a freezer drawer, uncut.

When you want to thaw it, leave it out overnight until completely defrosted and you can then slice it and eat it straight away.

How To Make Sticky Gingerbread Loaf

Ingredients

1¼ Cups Spelt flour
½ Cup Almond flour (ground almonds)
3 Eggs
½ Cup Maple syrup
2 tbsp Olive oil
½ Cup Milk Any
1 tsp Lemon juice
1 tsp Vanilla paste Or extract
2 tbsp Ground ginger
1 tbsp cinnamon
1 tsp Baking powder
¼ tsp Baking soda
Pinch Salt

Instructions

Preheat oven to 180C / 350F and grease a standard loaf tin
In a large mixing bowl, sift together spelt flour, almond flour, ginger, cinnamon, baking powder, baking soda, salt and combine with a wooden spoon
In a separate mixing bowl, whisk eggs. Add maple syrup, vanilla, milk, lemon juice and olive oil
Add wet mix to dry mix and whisk or fold in until just combined
Pour your gingerbread batter/mixture into your greased loaf tin
Bake for 20 minutes. Check at 20 mins by touching top of the loaf. If too soft, then allow an extra couple of minutes
Remove from oven and transfer to wire rack to cool