So often the ginger in gingerbreads and cakes is overpowered by the heavy use of sugar.
This lovely little loaf is vibrant with flavour, you can actually taste the spices infused with a subtle sweetness of dextrose and golden rice malt syrup underneath.
Give it a go, you won’t be disappointed.
- Makes: 1 loaf (approximately 12 slices)
- Oven temp: 180C (160C fan forced)
- Cook time: 45-55 minutes
- Pan size: standard loaf pan (approx. 21cm x 11cm)
150g soft unsalted butter
½ cup The Sugar Breakup Dextrose
2 eggs (at room temperature)
½ cup The Sugar Breakup Organic Golden Rice Malt Syrup
½ cup natural yoghurt
1 ½ cups plain flour
½ teaspoon of bicarbonate soda (also known as baking soda)
2 tablespoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground clove
½ teaspoon salt
- Preheat oven to 180C (160C fan forced), grease and double line your loaf pan.
- Using an electric mixer cream the butter and The Sugar Breakup Dextrose until light and fluffy.
- Add the eggs one at a time then rice malt syrup. Mixing after each addition to ensure well combined.
- Stir in natural yoghurt. Mixture may look a little runny or appear slightly curdled but that’s okay.
- Sift in flour, bicarb soda and add spices and salt. Gently stir all ingredients until just combined.
- Turn the batter into the prepared pan and bake for 45-55 minutes. Insert skewer in the centre, when it comes out with just a couple of crumbs then your loaf is cooked. Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
For a delicious afternoon tea enjoy with a smear of butter. Also good to slice and freeze for lunchboxes.
You might have noticed we LOVE cooking with ginger. If you are also a ginger fan then check out our Gingernut Biscuits and Gingerbread & Rhubarb Pudding.
Need some extra help?
My loaf is cooking too quickly on the outside!
Dextrose can cook quicker than traditional sugar. Ensure your oven isn’t too hot. If the loaf is cooking too quickly turn your oven down. Also if the loaf looks cooked on the outside but not quite cooked in the middle you can turn the oven off leaving the loaf inside for an extra 10 minutes until it is cooked in the middle. But don’t forget it!
I was trying to adapt a recipie for a similar type of cake, Ontbijtkoek (Dutch breakfast cake). This recipie called for molasses, brown sugar and honey. I replaced the honey with rice malt syrup and the molasses and brown sugar with barley malt. I found it a bit “malty”. I was thinking maybe I should have substituted the brown sugar with dextrose. Do you have any general tips for replacing the various types of sugar?
Yes sounds like replacing the brown sugar with dextrose would have been the way to go. These things can take a little bit of experimenting. We have lots of types for cooking with Dextrose here: https://thesugarbreakup.com/sugar-free-recipes/ and cooking with Rice Malt Syrup here: https://thesugarbreakup.com/cooking-with-our-organic-golden-rice-malt-syrup/ plus some tips on replacing dates in recipes here: https://thesugarbreakup.com/how-to-change-a-recipe-that-uses-dates/
Can I use Greek yoghurt instead of natural? I bought the wrong one
Sure can, will be delicious!
I have made this loaf lots of times now. The whole family loves it. I love it with loads of butter!
Hi Marianne, so glad you like it, it’s one of my favs but it had been ages since I cooked it. Nice to have it again today. Julia
what can be used in place of The Sugar Breakup Dextrose? I can’t get The Sugar Breakup Dextrose in the US….help!
So sorry we don’t supply to the US (yet!) You could look for a dextrose or pure glucose powder in health food or supplement stores. Try to find a reputable brand that is for cooking. Good luck