Treacle Gingerbread Loaf
185g plain flour
110g self raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
3 tsp mixed spice
140g soft brown sugar
250g black treacle
185ml milk
80ml olive oil
2 large eggs
Preheat the oven to 180c/160c fan/gas mark 4. Grease a 10cm x 20cm x7cm (1lb) loaf tin and line with baking parchment or greaseproof paper, ensuring that the paper extends 3cm above tin.
Add flours, bicarbonate of soda, ginger and mixed spice into TMX, 5 sec / sp 5 to combine.
Add sugar 5 sec / sp 5 to combine.
Whisk the treacle, milk, olive oil and eggs in a bowl or jug. Add to the flour and sp 5 until just combined.
Pour the mixture into the loaf tin and bake for 40-45 minutes, or until a cake skewer inserted into the centre comes out clean.
Remove from the oven and leave in the tin for 5 minutes, then turn out onto a wire rack and allow it to cool completely.
Variation: If you like, you can use golden syrup instead of black treacle (I didn’t have quite enough treacle, had no golden syrup, so used honey).
Because DH is lactose intolerant, I used soy milk. I also used light olive oil but I should imagine any bland oil or a good nut oil would work well.
This recipe comes from
Jacqueline Meldrum's blog ... with thanks for a fabulous loaf.
