Best 6 Delicious Ginger And Date Loaf Recipes

GINGER LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Combine flour, ground ginger, cinnamon, cloves, and salt in a bowl.
• Cream sugar and butter in a large bowl with an electric blender until light and fluffy; stir in 1 teaspoon orange extract. Mix baking soda into applesauce and stir into butter mixture. Add flour mixture and mix until batter is smooth. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into center of a loaf comes out clean, 40 to 50 minutes. Remove from pan and cool on a wire rack until cool, about 1 hour.
• Combine cream cheese, vanilla extract, and 1/2 teaspoon orange extract in a bowl; beat with an electric mixer until well combined. Beat in confectioners' sugar gradually. Spread frosting over cooled loaves. Decorate with crystallized ginger.

COUNTRY WOMEN'S ASSOCIATION DELICIOUS DATE AND GINGER CAKE

Steps:

• Preheat oven to 180°C (fan-forced 160°C).
• Grease an 18cm square cake tin.
• Place chopped dates, brown sugar, ginger, butter and one cup of water in a saucepan. Bring to the boil, then take off the stove and add the bicarbonate of soda. Stir.
• Add the sifted flour and the beaten egg.
• Mix well.
• Pour the mixture into the prepared tin.
• Bake for about 45 minutes.

DELICIOUS GINGER AND DATE LOAF

Steps:

• Place dates, water, apple sauce and sugar in bowl in the microwave on high for 4 minutes. Add ginger and cool.
• Stir through beaten egg. Sift flours and baking powder and fold into date mixture.
• Spoon into greased loaf tin.
• Bak in a moderate oven, 180 degrees for 50 minutes.
• Cool before slicing.

GINGERBREAD & HONEY LOAF

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
• Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.

DATE & GINGER MALT LOAF

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g/2lb loaf tin with baking parchment. Put the dates, evaporated milk and sugar in a small saucepan, bring to the boil and cook for 5 mins until the dates are soft and the sugar has dissolved. Leave to cool.
• Put the flour, malted milk powder, ground ginger, stem ginger, bicarb and butter into a food processor, and blitz until the mixture resembles breadcrumbs. Pour in the cooled date mixture and the eggs, and pulse briefly until the mixture is combined. Tip into your prepared tin and bake for 1 hr 15 mins until a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack. Combine all the ingredients for the drizzle and spoon over the cake. Leave to set before serving. This cake is delicious if eaten on the day it is made, but will improve after a day or 2 in the cake tin.

TRADITIONAL GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan and dust with flour or line with parchment paper.
• Sift flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together in a medium mixing bowl. Set aside.
• Combine milk, brown sugar, molasses, oil, applesauce, and eggs in a large bowl; mix together until well blended. Stir into flour mixture until just blended. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and let cool completely, about 15 minutes. Wrap tightly in plastic wrap and store at room temperature, or freeze.