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This specific Spiced Gingerbread Coffee Loaf is one of those bakes that improves overnight and surprises you. The texture softens while the spice deepens.
This Spiced Gingerbread Coffee Loaf is a soft, flavourful bake with warm spices and a hint of coffee. Perfect for make-ahead baking and everyday slices with tea or coffee
Why you will love and enjoy this Spiced Gingerbread Coffee Loaf
- It stays soft for days and somehow tastes even better later
- The coffee deepens the flavour without making it taste like coffee
- It’s simple to mix, no fancy steps or equipment needed
Soft gingerbread loaf with black coffee and warm spice
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Sticky Spiced Gingerbread Coffee Loaf
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This one smells like your kitchen actually did something impressive. It’s a proper old-school gingerbread loaf, a bit sticky, a bit bold, and honestly better the next day if you can wait.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup black coffee, cooled
- 2 tsp ground ginger
- 1 tsp mixed spice
- 1 cup oil
- 3/4 cup sugar
- 1/2 cup syrup (golden syrup or molasses both work)
- 3 eggs
- 2 tsp bicarbonate of soda dissolved in 2 tbsp hot water
- 1 tsp baking powder
Instructions
- Preheat your oven to 325⁰F (160⁰C).
- Grease and line a large loaf tin.
- In a bowl, beat the 3 eggs with the 3/4 cup sugar until slightly thickened and pale.
- Pour in the 1 cup of oil and 1/2 cup syrup, then mix until smooth.
- Stir in the 2 tsp ground ginger and 1 tsp mixed spice.
- Add the 2 1/2 cups of flour in batches, alternating with the 1 cup of cooled black coffee. Start and end with flour. Don’t overmix; fold until combined.
- Stir in the 2 tsp bicarbonate of soda dissolved in 2 tbsp hot water and the 1 tsp baking powder. The batter will loosen slightly.
- Pour into your prepared loaf tin and smooth the top.
- Bake for about 1 hour.
- Start checking at 50 minutes, as ovens vary. A skewer should come out mostly clean with a few sticky crumbs.
- Let it cool in the tin for 10 to 15 minutes, then turn it out onto a rack. It firms up as it cools, so don’t panic if it feels soft.
- If you can wait, this loaf actually improves after resting overnight.
Notes
Created, prepared, tried, and tested by Hannah
Additional Information
- Can I use instant coffee? Yes, just make it strong and let it cool
- Is it meant to be sticky? Yes, that’s part of the charm
- Can I reduce the oil? You can slightly, but it will change the texture
- Can this be frozen? Yes, it freezes really well. Wrap slices or the whole loaf tightly and freeze for up to 3 months.
- How long can it be stored and how? Store in an airtight container at room temperature for up to 4 days. It actually gets softer and more flavourful after a day.
Substitutions
- Syrup: Use molasses for a deeper flavour or honey for a lighter one
- Oil: Melted butter works but gives a slightly firmer crumb
- Flour: Self-Raising flour can be used, just skip the baking powder
- Spice: Add cinnamon or nutmeg if your mixed spice is mild
This Sticky Spiced Gingerbread Coffee Loaf fills the kitchen with spice and bakes into a soft, slightly sticky loaf. It’s the kind of slice you cut just a bit thicker than planned.
Spiced Gingerbread Coffee Loaf is the kind of bake that rewards patience, with a flavour that deepens and a texture that softens over time. It’s easy to prepare, dependable, and delivers a rich, spiced result that feels just right for slicing and sharing.
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