This Gluten-Free Gingerbread Loaf has a moist, tender crumb and is richly flavoured with warm spices which are evocative of the festive season. Molasses gives the cake a rich colour and adds depth of flavour as well as providing moisture which means the cake keeps well for at least five days. And as the loaf is baking, the spicy aroma is tantalisingly irresistible!
Grease and line a 9 x 5 inch (24 x 13 cm) loaf tin with non-stick baking paper. My tin has a depth of 2.5 inches (6.35 cm).Leave a little overhang for easy removal, but not too high, or the baking paper might fold onto the batter.
In a small saucepan, add the molasses, brown sugar and butter. Stir until the butter has melted and the sugar has dissolved. Remove from the heat.
Add the milk to the butter mixture and stir. Allow it to cool for a few minutes - until lukewarm.
Whisk in the eggs into the butter mixture and mix until well combined.
In a large bowl, sift in the flour, baking soda, spices and salt. Make a well in the centre.
Pour the wet ingredients into the centre of the dry ingredients and stir until just combined and a smooth batter has been achieved.
Pour the mixture into your prepared tin - it will be quite liquidy - and give the tin a gentle tap to remove any air bubbles.
Place in your preheated oven and bake – don’t open the oven door until the 45-minute mark. After this time, check the doneness of the cake with a skewer – mine takes between 45-55 minutes.
Allow to cool for 10 minutes in the tin before lifting out and cooling on a baking rack.
Once cool, mix the powdered sugar and lemon juice - add more powdered sugar and juice, if necessary, to achieve the desired thickness. Top the cake with the icing and allow it to set before slicing.
Notes
All-Purpose Flour: we use a good quality commercial gluten-free flour which is made from a blend of naturally occurring gluten-free flours. Ensure the flour blend you use contains either xanthan or guar gum to stabilise and provide structure to the recipe. We use and recommend Bob’s Red Mill 1 for 1, Orgran and Well Good Flour.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Spices: ensure your spices are within date, as the flavours do dull over time.
Storage: place the loaf in an air-tight container and store in a cool, dry location. The loaf will stay moist for 5-6 days.
Freezing: after the loaf has cooled completely, slice. Separate each piece with some baking paper and wrap it in clingfilm. Store the slices in an airtight container for up to 3 months. The Gingerbread Loaf is better frozen without the icing.