Ginger Loaf – Rohi Tinitia
This Spiced Gingerbread Loaf takes me straight back to my childhood. Standing in my Nana’s kitchen smearing butter on to the cold loaf and finishing it with a touch of marmite. It may seem weird to some but it was delicious and my Nana’s ginger loaf was out of this world. I have never known her recipe but I hope this is somewhat close to hers. This loaf only gets better with time, making it is a great make ahead recipe. Keep it in a sealed container for up to week and let those delicious flavours develop and deepen.
Make this Spiced Gingerbread Loaf:
Start this tohutao (recipe) by making a buttermilk with miraka (milk) and winika (vinegar). Then stir through the wanira (vanilla) and hēki (eggs). Next, melt the pata (butter), marahihi (molasses), huka hāura (brown sugar), huka one (caster sugar) and tote (salt). Mix through the rare tinitia (crystallised ginger). Sift in the dry ingredients in to a bowl and then gently mix in the buttermilk and melted butter mixture. Once it is all combined, pour it in to a prepared loaf tin. Then bake for 1 hour to 1 hour 5 minutes. Eat it warm with a good smear of pata (butter) or take it to the next level.
Does this Spiced Gingerbread Loaf need an icing?
Well, I’m sure this is up for debate. It is completely optional but if you want to add a little pizazz, simply go to this recipe. This cream cheese and white chocolate frosting pipes and smears on beautifully. This can be also be swapped for a half quantity of my Simple Cream Cheese Frosting.
More loaf recipes to try:
Do you prefer the flavour of panana (banana)? This Spiced Banana Loaf has such amazing flavours and has lines of spiced sugar running through it. Is kāroti (carrot) more your vibe, then check out my Carrot Cake Loaf.
Videography and photography by Sarah Henderson.
Ginger Loaf – Rohi Tinitia
Ingredients
Delicious Ginger Loaf – Rohi Tinitia Reka
- ⅔ C (165 ml) miraka (milk)
- 1 ¼ tbsp (18 ml) winika mā (white vinegar)
- 2 tsp (10 ml) wanira (vanilla)
- 1 hēki iti (small eggs, size 6)
- 160 g pata (butter, roughly cubed)
- ⅓ C (110 g) marahihi (molasses) You can also use golden syrup or treacle.
- ⅓ C (65 g) huka hāura (brown sugar)
- ⅓ C (75 g) huka one (caster sugar)
- ¼ tsp tote (salt, fine)
- ½ C (110 g) rare tinitia (crystallised ginger)
- 1 ⅔ C (250 g) puehu parāoa whakatipu (self-raising flour)
- 2 tbsp paura tinitia kua kuoro (ground ginger powder)
- 2 tbsp rau kikini whakauruuru (mixed spice)
- ½ tsp pēkana houra (baking soda)
Cream Cheese and White Chocolate Frosting – Pani Reka Kirīmi Tīhi me te Tiakarete Mā (Optional)
- 100 g tiakarete mā (white chocolate, I use Whittakers buttermilk but use whatever kind you want)
- 3 tbsp (45 ml) kirīmi (cream)
- 150 g kirīmi tīhi (cream cheese, make sure it has had at least half an hour to come to room temperature)
- 1 tsp wanira (vanilla)
- ¼ C (20 g) puehu huka (icing sugar)
Instructions
Delicious Ginger Loaf – Rohi Tinitia Reka
- Grease and line a 10 cm x 22 cm loaf tin with baking paper. Pre-heat the oven to 145 °C.
- First, make the buttermilk. (if you have buttermilk at home you can simply use 2/3 C buttermilk and skip this step).Add the miraka (milk) and winika mā (white vinegar )into a bowl. Kaurorihia – stir .
- Mix the wanira (vanilla) and hēki (egg) in to the mixture. Kaurorohia anō – whisk again. Leave to the side.
- Add the pata (butter), marahihi (molasses), huka hāura (brown sugar), huka one (caster sugar) and tote (salt) to a pan. Finely chop the rare tinitia (crystallised ginger) and add it in.
- Gently melt all these ingredients together over low-medium. Remove from heat to cool slightly .
- Into a large bowl, sift the puehu parāoa whakatipu (self-raising flour), paura tinitia (ginger powder), rau kikini whakauruuru (mixed spice) and pēkana houra (baking soda).
- Pour in the buttermilk mixture and mix gently until it is roughly incorporated.
- Add the melted butter mix in a third at a time, folding well after each addition.
- Pour the mixture in to the pre-pared loaf tin.
- Bake for 1 hour – 1 hour 5 minutes in a 145 degree oven. Remove and allow to cool. Eat warm with pata (butter) or allow to cool and decorate it.
Frosting – Pani Reka (optional)
- If you want to add the pani reka kirīmi tīhi (cream cheese icing) on top, head to this recipe – cream cheese and white chocolate frosting for the full breakdown.
- Once it is whipped in to deliciousness, smear it on the cooled loaf with the back of a spoon or get creative and pipe it on.
- Finish with a sprinkle over finely chopped rare tinitia (crystallised ginger) and rau koura (gold leaf).
This is my dad’s favourite! He requests it everytime he comes over. I even made it for Father’s Day and sent it to him. He says it’s delicious!
That makes me so happy as this recipe was inspired by my Nana who made the best ginger loaf!
Thanks for this recipe. It was what I expect a ginger loaf to taste like with the flavours of the spices coming through nicely. I wasn’t sure about adding crystallised ginger but glad I did – another level of flavour. I ate nearly half the loaf! So good.
So glad to hear you that you enjoyed the loaf. I understand about the crystallised ginger but it really lifts the flavour doesn’t it!