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6-Week Long Maturing Spelt Gingerbread Loaf

© 2021 |

© 2021 |

© 2021 |

© 2021 |

Nothing spreads the holiday spirit like a good homemade gingerbread loaf. This particular gingerbread is well-flavoured and incredibly delicious due to the 6-week long maturing process and the generous use of homemade spice blend. For a loaf with a soft crust and tender crumb, cover the gingerbread with a few slices of bread or fruit (I used clementines) for a couple of days before slicing. Glaze the gingerbread loaf with a simple lemon icing or chocolate ganache with some chopped nuts or just serve it with some whipped cream and some stewed plums for a festive brunch or try as a teatime snack slathered with butter.

Gingerbread Spice BlendGingerbread
  • 2 tbsp Allspice, ground
  • 2 tbsp Cinnamon, ground
  • 2 tbsp Ginger, ground
  • 1 tbsp Clove, ground
  • 1 tbsp Nutmeg, ground
  • A large pinch of black pepper
  • 125 ml of Honey (or molasses)
  • 100 g Coconut sugar (or raw brown sugar)
  • 60 g Butter
  • 3/4 tsp Baking soda
  • 60 ml Milk
  • 250 g White spelt flour
  • 20 g Gingerbread spice blend
  • 1 Medium egg
  1. Combine all the ingredients for the spice blend in a jar. You don't need all the spices for the recipe. So half the recipe if you prefer.
  2. 6 weeks before Christmas: Gently melt the honey, coconut sugar and butter in a saucepan. Do not allow the mixture to boil. Set aside to cool for a bit. Add soda to the milk and mix. Whisk together the spelt flour and gingerbread spice, soda with milk, egg and cooled honey mixture. Mix well. Scrape the thick batter into a 20cm loaf pan. Cover the pan with a piece of plastic wrap and let it sit in the fridge, undisturbed, for 5 weeks.
  3. After 5 weeks: Preheat the oven to 170C/340F. Bake the loaf for about 50-60 minutes until nicely browned. Leave to cool in the pan, then turn out. Wrap the loaf with a large piece of tin foil. Set aside at room-temperature for a couple of days or up to a week before serving.
  4. If the gingerbread is hard, place a few slices of bread/apples/clementines on the loaf, then wrap with tin foil. They will help make the loaf tender and soft (change the bread/fruit each day with fresh ones). When the loaf is tender, glaze the gingerbread with chocolate ganache and sprinkle with some chopped nuts over, or simply dust the loaf with some powdered sugar and enjoy!

© 2021 |

© 2021 |

© 2021 |

© 2021 |


Brian 19/11/21 00:53

That sure looks and sounds good, I'll take two to go please!

Tom 19/11/21 01:14

...what a Christmas gift!

Christine 19/11/21 02:15

It must be worth the wait!

J.P. Alexander 19/11/21 03:07

Se ve muy rico, gracias por receta. Te mando un beso

Margaret D 19/11/21 04:00

I bet that tastes nice..

kathyinozarks 19/11/21 04:56

This looks and sounds like a yummy recipe-I used to bake with spelt allot because it had less gluten than wheat flours but alas still too much gluten for my celiac issue. thanks for the recipe though sounds so good

Yvonne @ Fiction Books Reviews 19/11/21 06:16

With all those lovely spicy flavours, I would definitely eat this loaf unadorned and without any extra topping!

I was a little surprised to see black pepper amongst your spice list, sounds an intriguing combination!

With all that delicious aroma of ginger around the house, do you really think this is going to last for 6 whole weeks without being nibbled at :) :)

My niece makes a traditional gingerbread house at Christmas and it always makes the house smell so good, as well as looking and tasting great, of course!

Thanks for sharing and have a good weekend :)

Rose world 19/11/21 06:29

Wow. That takes a long time, 5 weeks for maturing. I guess by preparing now, it is in time for Christmas.

I like gingerbread, the smell of cinnamon and nutmeg and other spices.

Graciela Bacino 19/11/21 06:40

Una exquisitez!
Entre aromas, buen y sano sabor.
Muchas gracias Angie!

delphine 19/11/21 07:27

Comme il doit être bon, il est superbe

Lola Martínez 19/11/21 08:13

Muy curiosa esta receta, no creo haber leído otra con ese reposo tan largo. Desde luego me gustaría probar ese pan.
Un beso.

DEZMOND 19/11/21 13:42

What exactly happens with it in those freakish six weeks? Does not it get all moldy or smelly? Very interesting and unusual to boot!

New Classic r 19/11/21 13:59

This is a fascinating recipe and one I am absolutely unfamiliar with. I'll bet these make wonderful Holiday presents.

Whats Cookin Italian Style Cuisine 19/11/21 14:00

Perfect for gift giving around the holiday since its so special!

Julie 19/11/21 14:03

6 weeks?? Wow !! That's a long time maturing this bread, looks a fantastic bake..would love to have a slice :)

[Reply] 19/11/21 14:37

What an interesting recipe! Requires great patience :) It sounds really good, and what a fun tradition to start. I love the George Carlin quote today!

Cooking Julia 19/11/21 16:28

It is such a beautiful gingerbread, bravo!!

Kitchen Riffs 19/11/21 16:49

Fun, fun, FUN!!! What a neat recipe! I better get started on this right now, though, so I'll have it in time for the holidays . . . :-)

Bill 19/11/21 17:07

The perfect loaf, it looks delicious.

gluten Free A_Z Blog 19/11/21 17:24

Love how beautiful your photos look with the festive holiday theme. Your gingerbread sounds exceptional.

Pam 19/11/21 18:07

Another perfect looking loaf!

savorthebest 19/11/21 18:47

that looks delicious, I love gingerbread

Ben | Havocinthekitchen 19/11/21 19:02

This loaf looks gorgeous and so festive, and I bet it's scrumptious, too! I love those holiday recipes that require a cake / bread to mature (Although it's quite challenging to wait that long haha). But I don't think I've ever made anything where dough itself needed to mature. How interesting!

bread&salt 19/11/21 19:32

It is very special bread! It is different and unique. Its preparation takes really time but worth it. Very new recipe for us. Thanks.

Anonymous 19/11/21 23:31

6 weeks!? I can't even imagine the depth of flavor this warmly spiced loaf must have!

Gloria Baker 20/11/21 00:31

what beautiful gingerbread loaf Angie!!! hugs

babYpose 20/11/21 00:53

Spice blend gingerbread looks so good sure it is flavourful. Amazing recipe. Have a lovely weekend.

David 20/11/21 03:11

Angie, Great looking gingerbread loaf! Haven't had anything like this in recent years. Time to whip one up... Take Care, Big Daddy Dave

Sakuranko 20/11/21 03:52

Oh wow this looks very tasty

Paola 20/11/21 08:28

Perfect gingerbread! Very interesting!

Ann 20/11/21 09:06

Oh that looks so good.
I wish I have one in the house right now.


Martyna 20/11/21 10:23

This looks great. I'd like to try this;)

eileeninmd 20/11/21 10:55

Looks yummy, I am sure your place smelled delicious while this loaf was being made and baked. Thanks for sharing the recipe! Take care, have a happy weekend!

Królowa Karo 20/11/21 15:37

Such gingerbread prepared in advance is a real delicacy.

yonosoymillenium 21/11/21 12:03

que pastel mas delicioso, sin duda quiero un trozo, ¿me invitas?

My name is Erika. 21/11/21 13:58

This sounds great, and it uses spelt, one of my favorite flours. I am intrigued by the idea of letting it age for 6 weeks. I might have to give this one I try in the next couple of days so I can enjoy it before February-smile. Hugs-Erika

Ron 21/11/21 14:58

Well done, 6 weeks, I've never gone that long, but why not. It must be an amazing bread...

The Yum List 22/11/21 03:23

Yes, please, a slice for me.

The Velvet Runway 22/11/21 14:53

This looks amazing, Angie! I would love to try this!
Julia x

Federica Simoni 22/11/21 17:39

Che meraviglia, chissà che buono!

foodtravelandwine 23/11/21 02:26

WOW!...this is the first time I see something like this!....I make a fruit cake that needs to be 5 weeks maturing, but not with a gingerbread!!...fantastic!!.........Abrazotes, Marcela

Raymund 25/11/21 00:21

Wow 6 weeks! that must be a painful wait 🤣, for something as good as that, I think it will be hard to resist that long. Looks really good

Eva Taylor 28/11/21 21:21

I’m definitely intrigued with the maturing process, I’ve never done that with bread. Love the gingerbread spices, bet the house smells incredible while it’s baking.

Sherry's Pickings 30/11/21 11:32

this sounds like dedication angie. my mum used to make her christmas cake about 6 weeks ahead of time and feed it with Sherry or rum or fruit juice every day. was amazing! yours sounds great.

Noob Cook 2/12/21 04:26

Woah 6 weeks! I'm sure the wait was worth it, looks amazing.

Choclette 7/12/21 18:12

I've never come across anything like this before. Mixing and leaving overnight before baking yes, but five weeks? Goodness, I'm going to have to try this.

tigerfish 8/12/21 01:13

Patience and perfection in this gingerbread :D


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