Ginger and Walnut Loaf

This loaf comes together with a single bowl and a wooden spoon. No mixer, no creaming, no waiting for butter to soften.

The spice comes from two sources - ground ginger in the batter and chopped stem ginger folded in before baking. That combination gives the loaf a clean, warm heat that builds gently, rather than hitting all at once.

Walnuts add texture and a mild bitterness that balances the sweetness. Toast them first. It takes five minutes and makes a noticeable difference.

The loaf stays moist for up to four days wrapped at room temperature, which makes it a good option for baking ahead of guests or packing into a lunchbox through the week.

Why You'll Love This Recipe

One bowl, no mixer, minimal washing up.
Stays moist and sliceable for up to four days.
Two types of ginger give depth without sharpness.
Toasted walnuts add crunch and balance the sweetness.

Folding toasted walnuts into stem ginger spelt batter in a ceramic bowl with a wooden spoon.

Ingredient Notes

Spelt flour (white): White spelt flour gives a lighter crumb than wholegrain. You can swap in wholegrain spelt for a denser, slightly earthier loaf - reduce liquid by 10 ml if you do.
Ground ginger: Use a fresh jar - ground ginger loses potency quickly once opened. Older spice will give a flat, muted result.
Stem ginger in syrup: Found in jars near the baking aisle. The syrup itself can be drizzled over the warm loaf as a simple glaze. Don't skip it - it adds a soft, moist pocket of heat that ground ginger alone can't replicate.
Walnuts: Toast in a dry pan for 4-5 minutes until golden and fragrant before chopping. Pecans work as a substitute if walnuts aren't available.
Treacle (or molasses): A tablespoon of treacle deepens the colour and adds a faint bitterness. If you prefer a lighter loaf, use honey or maple syrup in the same quantity.
Neutral oil: Sunflower or light olive oil keeps the crumb soft and makes this loaf dairy-free as written. Melted butter works too and adds a richer flavour.

Two buttered slices of ginger and walnut loaf on a white plate beside a cup of black tea.

Prep Time 15 mins

Cook Time 50 mins

Rest Time 20 mins

Total Time 1 hr 25 mins

Cooking Method: Oven

Cuisine: British

Courses: snack

Difficulty: Easy

Cooking Temp: 170 C

Servings: 10

Estimated Cost: 1.80

Calories: 265

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, dairy-free adaptable, Vegetarian

Description

Ground and stem ginger work together here to keep each slice deeply flavoured without being sharp. Toasted walnuts add a firm, slightly bitter contrast that stops the loaf from feeling too sweet.

Ingredients

Dry ingredients

250 g white spelt flour (or wholegrain spelt for a denser crumb)
2 tsp ground ginger
1 tsp ground cinnamon
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.25 tsp fine sea salt
100 g light brown sugar (packed)
80 g walnuts (toasted and roughly chopped)

Wet ingredients

2 large eggs (at room temperature)
80 ml neutral oil (sunflower or light olive)
120 ml whole milk (or oat milk for dairy-free)
1 tbsp treacle or molasses (for depth of colour and flavour)
3 balls stem ginger in syrup (finely chopped, plus 2 tbsp of the syrup reserved for glazing)

Instructions

1
Heat the oven to 170 C / 340 F (fan 150 C). Grease a 900 g loaf tin and line with baking paper, leaving an overhang on the long sides.
2
Toast the walnuts in a dry frying pan over medium heat for 4-5 minutes, stirring often, until golden and fragrant. Transfer to a board and chop roughly. Set aside to cool.
3
Whisk the eggs, oil, milk, and treacle together in a large bowl until smooth and evenly combined.
4
Add the chopped stem ginger to the wet mixture and stir through.
5
Sift the flour, ground ginger, cinnamon, baking powder, bicarbonate of soda, and salt into the bowl. Add the brown sugar.
6
Fold everything together with a wooden spoon until just combined - stop as soon as no dry flour is visible. Do not overmix.
7
Fold in the toasted walnuts with two or three gentle strokes.
8
Pour the batter into the prepared loaf tin and smooth the top lightly with a spoon.
9
Bake for 48-52 minutes, until the top is deep golden brown and a skewer inserted into the centre comes out clean. If the top browns too quickly after 30 minutes, tent loosely with foil.
10
As soon as the loaf comes out of the oven, brush the reserved stem ginger syrup over the top. It will sink in slightly and create a glossy, sticky surface.
11
Leave the loaf in the tin for 10 minutes, then lift out using the paper overhang and transfer to a wire rack. Cool for at least 20 minutes before slicing.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 265kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 2g10%
Cholesterol 40mg14%
Sodium 180mg8%
Potassium 160mg5%
Total Carbohydrate 31g11%
Dietary Fiber 3g12%
Sugars 14g
Protein 6g12%

Vitamin A 80 IU
Calcium 60 mg
Iron 2 mg
Vitamin D 10 IU
Vitamin E 1.5 mg
Vitamin K 2 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 1.5 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Vitamin B12 0.1 mcg
Phosphorus 140 mg
Magnesium 30 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Toast walnuts before folding in - raw nuts stay pale and taste bitter rather than rounded.
Rest baked loaf on a wire rack for at least 20 minutes before slicing to set the crumb.
Drizzle reserved stem ginger syrup over the warm loaf for a glossy, sticky top.
Measure treacle with a wet spoon - it slides off cleanly without sticking.
Wholegrain spelt can replace white spelt flour, but reduce the milk by 10 ml to compensate.

Keywords: ginger and walnut loaf, spelt loaf cake, stem ginger loaf, walnut tea bread, easy spelt baking

Equipment

900 g (2 lb) loaf tin
large mixing bowl
wooden spoon
dry frying pan (for toasting walnuts)
wire cooling rack
baking paper

Tips

Toast walnuts in a dry pan for 5 minutes before chopping - raw walnuts taste flat inside a baked loaf.
Do not overmix once the flour is added - stir until just combined or the crumb will be tough.
Line the loaf tin with baking paper and leave an overhang on each long side for easy lifting.
Check the loaf at 45 minutes by inserting a skewer into the centre - it should come out clean with no wet batter.
Cool the loaf fully on a wire rack before slicing - cutting too soon causes the crumb to compress and tear.

Variations

Orange and ginger: add the zest of one large orange to the batter for a bright, citrus-forward version.
Dark chocolate chips: fold 80 g of dark chocolate chips in with the walnuts for a richer, dessert-leaning loaf.
Vegan version: replace the eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested 5 minutes).

Storage and Reheating

Wrap the cooled loaf tightly in beeswax wrap or cling film and store at room temperature for up to four days. The crumb actually improves by day two as the ginger flavour settles through.

For longer storage, slice the loaf, wrap slices individually, and freeze for up to two months. Thaw at room temperature for 30-40 minutes or warm a slice in a 160 C / 320 F oven for 8 minutes.

Avoid storing in the fridge - it dries the crumb out faster than leaving it at room temperature.

Serving Suggestions

A thick slice at room temperature works well with a spread of unsalted butter, which softens against the warm spice. A cup of strong black tea alongside keeps things simple and balanced.

For a slightly more composed option, serve thin slices with a spoonful of crème fraîche and a few slices of poached pear. The cool, mild dairy cuts through the ginger heat cleanly.

The loaf also works well as part of a tea spread alongside plain scones and a soft cheese. It holds its shape when sliced thin, so it travels well to gatherings.

Read it online: https://greatbritishspeltrecipes.com/recipe/ginger-and-walnut-loaf/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!