Homemade Gingerbread Loaf Recipe (2024)

FAQs

Why did my gingerbread loaf sink in the middle? ›

Most likely too much bicarbonate of soda (baking soda) was added. Bicarbonate of soda is an extremely active raising agent and if you add too much then the gingerbread will rise up a lot during baking, then sink back fairly dramatically.

Did Starbucks discontinue the gingerbread loaf? A few years ago, the classic loaf was discontinued, but they did bring it back and now offer it seasonally.

This cake doesn't need to be stored in the fridge. It will keep for 3-5 days in an airtight tin or lidded polythene box. Or you can freeze it (or some of it) if you want to store it for longer.

ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], APPLE SAUCE [APPLES, WATER, ASCORBIC ACID ADDED FOR COLOR RETENTION], SUGAR, EGGS, BROWN SUGAR, BUTTER [CREAM, NATURAL FLAVOR], ICING SUGAR [SUGAR, CORNSTARCH], WATER, BUTTERMILK [NONFAT MILK, DRY BUTTERMILK, ...

If the cake is jiggly or wet looking, it is going to need more time in the oven. Under-baking can cause a sunken cake and over-baking can cause a dry one, so making sure your gingerbread is properly baked is critical!

It's tempting to want to roll out the dough as soon as it comes together, but let it have a little time to rest. Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking.

Doubling the egg made my cookies look bloated.

I used two times the called-for amount of egg for this batch and found that the moisture created an über-sticky dough.

The 'cake' part is soft, fluffy, and so sooo decadent. The frosting on top gives you just enough sweetness to cut through the spice of the cake. And trust me when I say that the crystalized ginger on top adds even more spice while giving a nod to the coffee giant's original loaf.

Oleato Gingerbread Oatmilk Latte

“The combination of the Starbucks Blonde Espresso with the steamed oatmilk infused with olive oil is nice and balanced with the gingerbread syrup uplifting all those spice notes. It's cozy and warming with an enjoyable dash of holiday flavors.”

Is the Gingerbread Latte discontinued? ›

Starbucks has set the standard with its line-up of delicious and seasonally inspired coffee beverages. Over the years, their holiday menu has included the Peppermint Mocha, Santa Claus Frappuccino, and Gingerbread Latte – the latter of which was unfortunately discontinued after 2019.

Golden syrup, also known as "light treacle," is made from the evaporation of sugarcane, which creates a light, golden syrup very reminiscent of honey. Lyle's is a popular brand of golden syrup. Try using 1 cup golden syrup for every 1 cup molasses in a recipe.

Cooked, undecorated gingerbread can be frozen with the following steps: Ensure cookies are completely cool. Space out cookies on a sheet pan in a single layer and freeze until hard.

If you use a cup rather than a scale there's a good chance you're using too much flour: up to 20% too much, if you use the measuring cup as a scoop then tamp the flour down. Any baked good — especially cake —with too much flour will be dry, hard, crumbly …

For making the gingerbread house dough, you will need the following ingredients: flour, ginger, cinnamon, baking soda, salt, unsalted butter, light brown sugar, molasses, an egg and vanilla extract.

Molasses is the most associated with gingerbread. Light molasses, a mild molasses, comes from the first boiling of the sugar syrup. Dark molasses, a full-flavored molasses, comes from the second boiling of the sugar syrup, and is the most popular molasses used in gingerbread recipes.

Another key difference from modern-day gingerbread is that the medieval variety is made with honey and breadcrumbs. These were mixed with saffron and pepper to form a stiff paste which was formed into a square, sprinkled with cinnamon and decorated with box leaves secured with cloves.

Etymology. Originally, the term gingerbread (from Latin zingiber via Old French gingebras) referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices ( lit.