This super Spiced Gingerbread Loaf has all the nostalgic feels and I am absolutely here for it. This recipe can be kept plain; the purist way or decorated to the nines; the Naomi way. So which path will you take today? I can't wait to hear about it!
This Spiced Gingerbread Loaf takes me straight back to my childhood, standing in my Nana's kitchen, smearing butter and marmite on to the cold loaf. 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.
More rohi (loaves) 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.
Ingredient Tips for the Spiced Gingerbread Loaf:
- Vinegar: I add vinegar to milk to make buttermilk in this recipe. Any vinegar will do but lemon juice works as well. If you want to replace homemade buttermilk with the store bought version, go for it!
- Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
- Molasses: Marahihi (molasses) gives such a rich depth to this recipe but it can also be replaced with mīere kōura (golden syrup) or treacle.
- Crystallised ginger: These little morsels of ginger spice are not usually my cup of tea but they really work in this recipe and enhance the ginger flavour.
- Self-raising flour: I definitely prefer self-raising flour in this recipe for its gentle rising in a long bake.
- Spices: Don't skimp on the spices in this recipe otherwise you can't call it spiced gingerbread loaf - just saying!
Expert Tips:
This loaf is baked low and slow because it helps retain the beautiful moisture of the ingredients and stops it from doming too much when baking.
Does Gingerbread need a frosting? Well, I'm sure this is up for debate and it is completely optional but if you want to add a little pizazz, then do it. This cream cheese and white chocolate frosting pipes and smears on beautifully or it can be swapped for a half quantity of my Simple Cream Cheese Frosting.
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.
Step by step instructions for the Spiced Gingerbread Loaf:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Grease and line a 10 cm x 22 cm loaf tin with baking paper.
Pre-heat the oven to 145 °C, fan bake setting or 140 °C bake setting.
2. Make the Buttermilk:
Add the miraka (milk) and winika mā (white vinegar ) into a medium sized bowl. Kaurorihia (stir it) until combined.
Mix the wanira (vanilla) and hēki (egg) in to the pata miraka (buttermilk).
Kaurorihia anō (whisk again) and then leave it to the side.
Note: If you have buttermilk you can use ⅔ C of buttermilk and skip this step.
3. Melt the Butter and Sugars:
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 too.
Set it on the stove over low to medium heat. Āta whakarewaina ngā kai (gently melt the ingredients).
Remove it from the heat and leave aside to cool slightly .
4. Sift the Dry Ingredients:
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).
5. Add in the Wet Ingredients:
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 until smooth.
6. Bake the Spiced Gingerbread Loaf:
Pour the mixture in to the prepared loaf tin.
Bake for 1 hour - 1 hour 5 minutes in the preheated oven.
Remove and allow to cool for 15 minutes before slicing.
It is ready to eat warm with pata (butter) or allow it to cool and decorate it like I did.
7. Make the Cream Cheese and White Chocolate Frosting:
If you want to add the pani reka kirīmi tīhi (cream cheese icing) on top, make one quantity of my cream cheese and white chocolate frosting or a half quantity of my Simple Cream Cheese Frosting.
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 like I did.
8. Decorate (Optional):
Finish with a sprinkle over finely chopped rare tinitia (crystallised ginger) and rau koura (gold leaf).
Store the Spiced Gingerbread Loaf:
The undecorated loaf will last for up to a week, stored in a sealed container in a cool cupboard.
The decorated loaf will last for a few days, stored in the same way.
If you loved this recipe, take a look at these
Keke (Cake) Recipes
One taste of these delicious cakes and you will be coming back for more.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Ginger Loaf - Rohi Tinitia
Equipment
- 1 x 10 cm x 22 cm Loaf Tin.
Ingredients
Delicious Ginger Loaf - Rohi Tinitia Reka
- ⅔ C (165 ml) miraka (milk)
- 1 ¼ tablespoon (18 ml) winika mā (white vinegar)
- 2 teaspoon (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 teaspoon tote (salt, fine)
- ½ C (110 g) rare tinitia (crystallised ginger)
- 1 ⅔ C (250 g) puehu parāoa whakatipu (self-raising flour)
- 2 tablespoon paura tinitia kua kuoro (ground ginger powder)
- 2 tablespoon rau kikini whakauruuru (mixed spice)
- ½ teaspoon 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
Preheat the Oven:
- Grease and line a 10 cm x 22 cm loaf tin with baking paper. Pre-heat the oven to 145 °C, fan bake setting or 140 °C bake setting.
Make the Buttermilk:
- Combine the miraka (milk) and winika mā (white vinegar ) into a medium sized bowl. Kaurorihia (stir it). Note: If you have buttermilk at home you can simply use ⅔ C buttermilk and skip this step.
- Mix the wanira (vanilla) and hēki (egg) in to the pata miraka (buttermilk). Kaurorihia anō (whisk again) and then leave it to the side.
Melt the Butter and Sugars:
- 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 too.
- Set it on the stove over low to medium heat. Āta whakarewaina ngā kai (gently melt the ingredients).
- Remove it from the heat and leave aside to cool slightly .
Sift the Dry Ingredients:
- 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).
Add in the Wet Ingredients:
- 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.
Bake the Spiced Gingerbread Loaf:
- Pour the mixture in to the prepared loaf tin.
- Bake for 1 hour - 1 hour 5 minutes in the preheated oven.
- Remove and allow to cool. It is ready to eat warm with pata (butter) or allow it to cool and decorate it like I did.
Make the Cream Cheese and White Chocolate Frosting:
- If you want to add the pani reka kirīmi tīhi (cream cheese icing) on top, make one quantity of my cream cheese and white chocolate frosting or a half quantity of my Simple Cream Cheese Frosting.
- 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 like I did.
Decorate (Optional):
- Finish with a sprinkle over finely chopped rare tinitia (crystallised ginger) and rau koura (gold leaf).
Store the Spiced Gingerbread Loaf:
- The undecorated loaf will last for up to a week, stored in a sealed container in a cool cupboard.
- The decorated loaf will last for a few days, stored in the same way.
Vanessa
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!
Naomi Toilalo WhānauKai
That makes me so happy as this recipe was inspired by my Nana who made the best ginger loaf!
Kathryn
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.
Naomi Toilalo WhānauKai
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!
Tessa
Hi Naomi, is the ginger loaf baked at 145° fan bake or normal oven?
Thanks, Tess
Naomi Toilalo WhānauKai
Kia ora Tessa, bake it at 145 degrees fan bake or 140 degrees normal bake.