Chocolate Prune Gingerbread Loaf

4.50 from 2 votes

Chocolate Prune Gingerbread Loaf

A sticky yet fine textured crumb with a smooth mouthfeel. This chocolate prune gingerbread loaf cake is ever so easy to make. It's light, moist, not too sweet and well flavoured without being overly spicy. It keeps really well too, so ideal for lunchboxes as well as picnics and afternoon tea.

Prep Time10

Cook Time50

Total Time1

Course: Afternoon Tea

Cuisine: British

Keyword: chocolate, easy, gingerbread, loaf cake, prunes

Servings: people

Calories: 300kcal

Author: Choclette @ Tin and Thyme

Ingredients

125 g unsalted butter
100 g dark chocolate (I like to use chilli chocolate)
2 tbsp blackstrap molasses (or use treacle)
90 g dark muscovado sugar
125 g pitted prunes finely chopped
175 g wholemeal flour (whole wheat)
1 tsp bicarbonate of soda (baking soda)
2 tsp ground ginger
1 tsp ground cinnamon
1 large egg (I used a duck egg)
100 g Greek yoghurt (or use 150ml kefir or buttermilk and no water)
50 ml water

Metric - US Customary

Instructions

Over a gently heat, melt the butter in a large saucepan together with the chocolate, treacle and sugar. Leave to cool slightly,
125 g unsalted butter, 100 g dark chocolate, 2 tbsp blackstrap molasses, 90 g dark muscovado sugar
Beat in the prunes followed by the egg until everything is smooth and well mixed.
1 large egg, 125 g pitted prunes
Sift the flour, bicarbonate of soda, ginger and cinnamon into the pan. Fold it in carefully to ensure no lumps form. If they do, just whisk them out.
175 g wholemeal flour (whole wheat), 1 tsp bicarbonate of soda (baking soda), 2 tsp ground ginger, 1 tsp ground cinnamon
Mix the yoghurt and water together, then add to the pan and stir until everything is just about incorporated.
100 g Greek yoghurt, 50 ml water
Pour into a lined 900g (2lb) lined loaf tin (I sometimes use a silicone mould inside a tin for easy release).
Bake in a preheated oven at 160℃ (140℃ fan, 320℉, Gas 3) for fifty minutes or until an inserted skewer comes out more or less clean.
Leave in the tin to cool for ten minutes, then turn out onto a wire rack to cool completely.

Notes

The loaf is best if baked the day before eating. Once cool, wrap in greaseproof paper and store in an airtight container until needed.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition