Gluten Free Ginger Loaf

This ginger loaf is everything you could want from a loaf and more, its warm, moist, a little sweet and incredibly gingery. Every bite is like a warm ginger kiss. Served with copious amounts of butter and a hot cup of tea, it makes for a dreamy combination. 

I know where only three months into the year, but I think this might be one of favourite recipes to date. Once you make this loaf you won’t be able to stop baking or eating it, it’s nothing short of divine. The recipe is incredibly easy and straightforward to make. Everything is mixed in one bowl and the loaf only takes around 25 minutes to bake, giving you enough time to tidy up and put the jug on. 

When I first baked this loaf I didn’t have any brown sugar, so I decided to use raw sugar instead. The loaf turned out fine (a little lighter in colour and less sweet) so if you don’t have any brown sugar then by all means use raw sugar. Instead of ½ cup brown & ¼ cup raw sugar just do ½ cup raw + another ¼ cup of raw sugar and add an extra ½ tablespoon of golden syrup. If you do have brown sugar available to you, then I would 100% recommend using it as it adds a gorgeous colour and flavour. 

To make the loaf all you will need to do is melt the butter and golden syrup in a large saucepan over a medium heat, once melted remove from the heat and add all the dry ingredients (excluding the baking soda) once the dry ingredients have been combined, mix the baking soda and milk together, then add to the loaf mixture. Whisk until everything is combined and you are left with a runny texture, then pour it into a lined loaf tin and bake in a preheated oven for around 25 minutes. Once the top is golden brown and a skewer comes out clean when inserted, remove from the oven and serve with butter. 

If you loved my ginger crunch recipe (available here) then it’s almost a given that you will love this ginger loaf recipe. This loaf also tastes great toasted the next day or served straight from the oven with some vanilla bean ice cream. 



50g butter 

1 Tablespoon Golden Syrup 

1 Egg

1/2 cup Brown Sugar 

1/4 cup Raw Sugar 

1 cup Gluten Free Plain Flour 

1 teaspoon Baking Powder 

1 teaspoon Mixed Spice 

4 teaspoons Powdered Ground Ginger 

1 teaspoon Baking Soda 

3/4 cup Milk 


Line a loaf pan with baking paper and preheat the oven to 190 degrees (fan forced).

In a medium saucepan melt butter and golden syrup together. Once melted, remove the saucepan from the heat and place the saucepan on a cooling rack.

Add the egg, raw sugar and brown sugar to the butter and golden syrup mixture. Use a kitchen whisk to combine.

Once combined, sift in the flour, baking powder, ground ginger and mixed spice. Gently whisk until everything is well combined.

In a seperate glass/jug mix the baking soda and milk together. Once mixed, pour into the loaf mixture and whisk until combined (don’t worry if the mixture is super runny, this is normal)

Pour the mixture into the lined loaf pan and bake for around 25 minutes or until the top is golden brown and you can insert a skewer and it comes out clean (with no crumbs).

Remove from the oven and allow to cool on a wire rack for 2-3 minutes before slicing. Serve with some butter, then enjoy!


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