The Best Gingerbread Loaf: A One-of-a-Kind Recipe Loaded with Real Ginger Flavour and Professional Techniques

• FOR THE LOAF
• 1/2 cup (100 g) sugar
• 1/2 cup (100 g) light brown sugar
• 5 TBSP (71 g) unsalted butter, very soft
• 1 3/4 cup (219 g) all-purpose flour, spooned gently into a measuring cup and leveled
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 2 tsp powdered ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp ground mustard
• 2 large eggs
• 1/3 cup (80 ml) sour cream
• 1/4 cup (60 ml) neutral oil
• 1 tsp vanilla extract
• 1 apple, finely shredded
• 1 inch (2.5 cm) fresh ginger, finely grated
• Zest of 1 orange
• 1/2 cup (120 ml) whole milk
• FOR THE ORANGE SYRUP SOAK (OPTIONAL)
• 1/2 cup (120 ml) orange juice
• 1/4 cup (50 g) sugar
• 1/2 inch (1 cm) piece of fresh ginger, finely grated
• FOR THE POWDERED SUGAR GLAZE (OPTIONAL)
• 1 cup (100 g) powdered sugar
• 2 TBSP (30 ml) orange juice, or more to achieve a spreadable consistency
• 1/4 tsp almond extract, optional
• 2 TBSP (20 g) finely minced candied ginger

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13cm) loaf pan with parchment paper, with sides of parchment overhanging from the pan so you can easily remove your bread later.

2. 2

   Combine the first 12 ingredients (sugars, spices, butter) in the bowl of your stand mixer fitted with a paddle attachment. Mix on low for about 2 minutes until very fine crumbs form.

3. 3

   In the meantime, whisk together the oil, sour cream, eggs, orange zest, and vanilla in a small bowl. Stir in the grated apple and ginger. Pour this mixture into your flour crumbs with the mixer running on low. Mix for just a few seconds until combined. Stop the mixer and scrape up the sides.

4. 4

   With the mixer running on low, stir in the milk. Turn the mixer off, scrape up the sides, and pour the batter into the prepared pan. Run a butter knife under cold water and run it down the middle of your bread lengthwise, about 1 cm deep. This will cause the bread to break in the center rather than all over, making it more visually appealing.

5. 5

   Bake in the preheated oven for about 45–50 minutes, give or take a few, until a toothpick inserted in the middle comes out cleanish (with a few moist crumbs but not wet batter). Lift the bread out of the pan with the parchment paper and cool completely on wire racks.

6. 6

   For the glaze (optional): Mix all the glaze ingredients together and spread over the cooled loaf. Let it set for at least an hour before slicing into pieces.

7. 7

   For the soaking syrup (optional): While the loaf is still in the pan, combine 1/2 cup (120 ml) of orange juice and 1/4 cup (50 g) of sugar in a small saucepan. Heat gently, stirring until the sugar dissolves. Squeeze the liquid from the grated ginger into the syrup. Spoon the syrup evenly over the warm loaf. Allow the loaf to rest in the pan for 10 minutes before transferring it to a rack to cool completely. This step is not necessary as the loaf is plenty moist as is, but it does take it to the next level!