Best Gingerbread Honey Loaf Recipes
GINGERBREAD & HONEY LOAF
Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
- Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.
Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
PAIN D'ÉPICES - SPICED FRENCH GINGERBREAD LOAF WITH HONEY
A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess - wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280
Provided by French Tart
Categories Breads
Time 45m
Yield 1 Pain d'epices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/360°F.
- Warm the milk and then add the honey, sugar and butter stirring well.
- Put the flour, baking powder, ground ginger and quatre -épices in a mixing bowl, make a well in the middle, break the egg into it, and add the milk mixture. Mix well (or just throw the whole lot into a food processor). Add the crystallised ginger and mix well once again.
- Pour into a well buttered 23-cm loaf tin and bake for 25 minutes. Lower the heat to 150C/300F and cook for a further 15 minutes. Remove from the tin and cool on a wire rack.
- Store wrapped in clingfilm to keep it moist.
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