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French Gingerbread Loaf Recipe

Gingerbread decorated with cookie crumbs and syrupy fruits on a wire rack

5 from 39 reviews

This spiced French gingerbread loaf recipe is perfect for making all year round. This gingerbread baked as little loaves makes a great edible gift during holidays full of festive flavors such as dark rum and spice blend.

 

Scale

Ingredients

For the syrup:

For the loaf:

  • 2 2/3 cup + 2 1/2 teaspoons (340 g) flour
  • 1/4 cup (37 g) corn starch
  • 2 1/2 tablespoons (40 ml) dark rum
  • 4 teaspoons (20 g) baking powder
  • 2.6 oz (75 g) dried apricots
  • 2.6 oz (75 g) prunes
  • 2.6 oz (75 g) slivered almonds
  • 1.5 oz (45 g) dried cranberries

For the decoration:

  • 3.5 oz (100 g) speculoos cookies
  • 1.7 oz (50 g) apricot jam
  • prunes
  • dried apricots
  • Medjool dates
  • raisins

Instructions

  1. To make the syrup, pour water, honey, sugar, and add cinnamon sticks, star anise, and ground allspice in a saucepan. Bring to a boil while mixing. Remove the saucepan from the heat, cover with a plastic film, and let infuse at room temperature for 24 hours.
  2. The next day, preheat the oven to 320 F/ 160 C. To make the dough, mix flour, corn starch, and baking powder in a bowl. Drain the syrup with a colander and discard spices. Add rum to the syrup and mix. Stir dry ingredients into the wet mixture and combine it with a hand whisk. Add whole prunes, dried apricots, dried cranberries, and slivered almonds to the mixture and combine. Pour the preparation in a buttered nonstick loaf pan or a silicone loaf pan, filling up to three quarters.
  3. Bake for 1 hour 15 minutes. Check the loaf readiness with a toothpick: if it comes out dry, Gingerbread is ready.
  4. To decorate the loaf, place speculoos cookies in a food processor and crush to get crumbs. Heat apricot jam in a microwave and spread it all over gingerbread, using a silicone brush. Generously sprinkle the loaf’s sides with crumbled speculoos cookies.
  5. Dip each dried fruit in a heated apricot jam, shake off the excess jam, arrange prunes, dried apricots, Medjool dates, and raisins on top, overlapping each other. Fill the gaps between fruit with crumbled cookies.  

Notes

  1. 0.5 oz (15 g) of star anise approximately equal to 18 whole star anise or 9 teaspoons of ground star anize.
  2. Replace slivered almonds with blanched almonds.
  3. Experiment with dried fruit and make your own combinations.
  4. For a gourmet version, switch honey for date syrup or maple syrup
  5. Adjust the baking time and test the loaf/loaves for readiness with a toothpick, if you use small loaf pans.
  6. Arrange whole star anise and cinnamon sticks on top of the loaf for additional decoration.
  7. Store the cooled loaf in a plastic bag at room temperature for up to 2 to 3 days, refrigerate for up to 2 weeks or freeze for up to 2 months.

Nutrition

Keywords: French gingerbread, French gingerbread recipe, gingerbread loaf, gingerbread loaf recipe

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