Name: Gingerbread loaf with cinnamon and nuts – a fragrant one-bowl cake
Total time: 60 min
Yield: 11 servings
Ingredients: Dry ingredients; 250 g all-purpose wheat flour; 80 g ground nuts (walnuts or hazelnuts); 80 g chopped nuts (for crunch in the batter); 120 g cane or granulated sugar; 20 g cocoa (2 tablespoons); 15 g gingerbread spice; 5 g ground cinnamon extra (about 1 teaspoon); 10 g baking powder (about 2 teaspoons); 2 g baking soda (about 1/2 teaspoon); 2 g salt (a small pinch); Wet ingredients; 2 pcs eggs; 250 ml milk (cow's or plant-based); 80 g vegetable oil (e.g., rapeseed); 80 g liquid honey; 1 pc medium apple (coarsely grated, preferably tart); For finishing (optional); 20 g chopped nuts for sprinkling; 20 g powdered sugar for dusting

Gingerbread loaf with cinnamon and nuts – a fragrant one-bowl cake

The gingerbread loaf with cinnamon and nuts is exactly that “fragrant sheet cake” you pull out when you want something simple but impressive. The batter is mixed in one bowl, no whipping creams or pastry tricks – just mix the dry ingredients, add the wet ones, stir in the apple and nuts, pour into the pan and let the oven do its work. The result is a moist gingerbread with crunchy nuts and a pronounced cinnamon aroma that works great with tea, as an after-lunch dessert or as a breakfast “loaf” alongside a cup of homemade ginger shot. On the Christmas table it pairs beautifully with Christmas gingerbread cookies or a yeasted Christmas braid.

⏱ 60 min● easy♨ 11 servings

Step by step

Instructions

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1Step 1First prepare the pan – either line it with baking paper or grease it and dust with flour or breadcrumbs. Preheat the oven to 170 °C (top/bottom heat) so it’s ready before you mix the batter. Gingerbread batter mixes quickly and it’s best to put it in the oven as soon as it’s ready.
2Step 2Into a large bowl add plain flour, ground nuts, chopped nuts, sugar, cocoa, gingerbread spice, ground cinnamon, baking powder, baking soda and a pinch of salt. Mix everything well with a whisk or spoon so the spices and leavening are evenly distributed – this is important for even rising and flavor.
3Step 3Peel the apple (for a finer result if you like), remove the core and grate coarsely. Do not discard the juice – it belongs in the batter and will keep the loaf moist. Set the grated apple aside for a moment.
4Step 4In another bowl (or directly in a measuring jug) mix the eggs, milk, oil and honey. Whisk briefly to break the eggs and start dissolving the honey in the liquid. You don’t need to whisk to foam, just combine the wet ingredients.
5Step 5Pour the wet mixture into the dry ingredients in the bowl and add the grated apple along with its released juice. Stir everything with a spatula or spoon until you no longer see dry flour spots. There’s no need to overmix the batter – with gingerbread loaf less is more, otherwise it can become unnecessarily dense.
6Step 6Pour the finished batter into the prepared loaf pan and lightly smooth the surface with a spoon or spatula. If you like, sprinkle some chopped nuts on top – they’ll be pleasantly crunchy after baking and make the loaf look “bakery-made.”
7Step 7Place the pan in the preheated oven and bake for about 40–45 minutes. Near the end of baking do the skewer test – insert it into the center of the loaf; if it comes out clean or with a few dry crumbs, it’s done. If there’s still wet batter on it, let the loaf bake longer and test again in 5–10 minutes.
8Step 8Remove the baked gingerbread loaf from the oven and let it cool in the pan for about 10 minutes. Then carefully turn it out onto a rack or board and let it cool completely. Only when it’s warm can you dust it with icing sugar and slice it – when hot it might tear.
9Step 9Serve on its own, with butter, jam or a dollop of plain yogurt. It pairs well with tea and coffee and is great for holiday guests, especially when coconut macaroons from egg whites or cinnamon pinwheels from puff pastry are on the table nearby.

Kitchen tip

Gingerbread loaf is often even better the next day – the flavors meld, the cinnamon and gingerbread spices stand out more, and the crumb firms up pleasantly. If you expect guests, feel free to bake it a day ahead, let it cool completely, wrap it in foil or an airtight container, and just dust with sugar before serving. You can also slice and freeze part of it – in the morning take out a few slices, let them thaw, and you have a homemade snack instead of store-bought sweet pastry.

Customize this recipe

Variants and alternatives

Chocolate gingerbread loaf: add 50–80 g chopped dark chocolate to the batter. You can leave some on top so it slightly melts and creates a delicate chocolate layer. Citrus version: add the grated zest of half a bio lemon or orange to the batter. The loaf will get a fresher flavor and lovely aroma. Egg-free: replace the eggs with 1 mashed banana and 2 tablespoons of applesauce. The texture will be a bit different but still pleasantly moist. More "fit" version: replace part of the flour (about 80 g) with finely ground oats and swap some sugar for honey. It won't be an ultra-fit dessert, but a step in the right direction without losing taste.

Approximate per serving

Nutritional values

Energie230 kcalProteins5Sacharidy26Tuky11

Gingerbread loaf with cinnamon and nuts – a fragrant one-bowl cake

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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