Why You’ll Love This Recipe

I enjoy this recipe because it blends the cozy flavors of gingerbread with the natural sweetness and moisture of apples. The grated apples melt into the batter, creating a soft, tender crumb, while the ginger and allspice provide classic warming spice. I also appreciate how simple it is—no mixers, no complicated steps, and only one pan needed.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

¾ cup golden syrup
¾ cup water
¾ cup butter, plus more for greasing
½ cup brown sugar
2 medium apples, peeled, or more to taste
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons ground ginger
1 ½ teaspoons ground allspice

Directions

1. I preheat the oven to 325°F (165°C) and grease a 9×5-inch loaf pan, or two smaller pans if I want mini loaves.

2. In a medium saucepan over low heat, I warm the golden syrup, water, butter, and brown sugar until the butter and sugar melt. I remove the pan from the heat and mix well.

3. I grate the peeled apples directly into the warm mixture.

4. I sift the flour, baking soda, ginger, and allspice over the apples and stir just until the batter comes together, making sure not to overmix.

5. I pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.

Servings and Timing

This recipe makes 8 servings and yields one 9×5-inch loaf.
Prep time is about 10 minutes, cook time about 40 minutes, for a total of roughly 50 minutes.

Variations

• I sometimes add chopped walnuts or pecans for a bit of crunch.

• I like stirring in a handful of raisins or dried cranberries for extra sweetness.

• I occasionally replace part of the golden syrup with molasses for a deeper gingerbread flavor.

• I enjoy adding a pinch of cinnamon or nutmeg for more spice complexity.

Storage/Reheating

I store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices for up to 3 months. To reheat, I warm individual slices in the microwave for a few seconds or toast them lightly for a cozy, fragrant treat.

FAQs

Can I use a different syrup instead of golden syrup?

Yes, I can use light corn syrup or a mix of honey and molasses, though the flavor will change slightly.

Do I need to peel the apples?

I prefer peeling them for a smoother texture, but leaving the skin on works if finely grated.

Can I use tart apples?

Yes, tart varieties like Granny Smith balance the sweetness nicely.

What if my loaf sinks in the middle?

It may be slightly underbaked; I make sure to test with a toothpick before removing it from the oven.

Can I make this recipe in muffin tins?

Absolutely; I reduce the baking time to about 18–22 minutes.

Can I substitute margarine or oil for the butter?

Yes, I can use margarine or a neutral oil, but the flavor and texture will change a bit.

Can I reduce the sugar?

I can reduce the brown sugar slightly, though the loaf may be less moist.

How fine should I grate the apples?

I grate them finely so they blend smoothly into the batter and create moisture.

Can I add more spices?

Yes, I adjust the spices to my taste; gingerbread flavors are very flexible.

Should the loaf cool before slicing?

Yes, I let it cool at least 15–20 minutes so it slices cleanly.

Conclusion

I love how this gingerbread and apple loaf delivers deep spice, gentle sweetness, and a soft, moist texture—all from a simple one-pot method. It’s an easy, cozy bake perfect for fall, winter, or any time I’m craving something warmly spiced and comforting.