Breakfast Baking
British Parkin Ginger Loaf Recipe | Molasses & Oats Quick Bread
Original recipe: 10 servings · Prep: 20 min · Cook: 50 min · Total: 70 min
By Beginnerbakes Editorial TeamPublished Apr 15, 2026 | Updated Jun 27, 2026
British
70 mins
Beginner-friendlyEasyStep By StepComfort Food
Bake a sticky and spiced British Parkin ginger loaf with molasses and rolled oats—an easy winter quick bread perfect for festive comfort food and beginner bakers.
Prep
20 min
Cook
50 min
Total
70 min
Servings
10
Difficulty
easy
Cuisine
British
Ingredients
Servings
10
- 150g rolled oats
- 150g plain flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground mixed spice
- 100g light brown sugar
- 200g black treacle or molasses
- 100g unsalted butter
- 175ml whole milk
- 1 large egg
Instructions
-
Preheat your oven to 340 degrees F (170 degrees C), or 320 degrees F for a fan oven. Grease and line a 2 lb loaf tin with parchment paper.
-
In a large bowl, stir together the rolled oats, plain flour, baking powder, ginger, cinnamon, mixed spice, and light brown sugar until evenly combined.
-
Warm the butter, black treacle or molasses, and milk in a small saucepan over low heat, stirring until the butter melts and the mixture is smooth. Do not let it boil.
-
Remove the saucepan from the heat and let the mixture cool for about 5 minutes, until warm but not hot.
-
Lightly beat the egg in a small bowl, then stir it into the cooled treacle mixture.
-
Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or spatula just until combined. The batter should be thick, sticky, and slightly lumpy.
-
Transfer the batter to the prepared loaf tin and smooth the top with the back of a spoon.
-
Bake for 50 to 60 minutes, until a skewer inserted into the center comes out with moist crumbs but no raw batter.
-
Cool the loaf in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
-
For the best sticky texture and flavor, wrap the cooled loaf tightly and let it rest overnight before slicing.
Tips
Equipment Needed
Use a 2 lb loaf tin, parchment paper, a large mixing bowl, a small saucepan, a wooden spoon or spatula, a whisk or fork, and a wire cooling rack. A skewer or thin knife is useful for checking doneness in the center of the sticky loaf.
Ingredient Prep Notes
Measure the treacle or molasses in a lightly oiled cup or spoon so it slides out more easily. Let the warmed syrup mixture cool before adding the egg, because hot liquid can scramble it and make the batter uneven.
Oven Note
Preheat fully to 340 degrees F and bake the loaf on the center rack for even heat. If the top browns before the center is done, tent it loosely with foil and keep baking until a skewer shows moist crumbs but no raw batter.
Easy Upgrade Ideas
Fold in chopped crystallized ginger or dates for extra chew and warmth. For a glossy finish, brush the cooled loaf with a little warmed golden syrup before wrapping it to rest overnight.
Storage and Reheating
Wrap the cooled parkin ginger loaf tightly and store it at room temperature for up to 5 days. The loaf is best after resting overnight, so avoid slicing it too early if you can wait.
Freeze individual slices for up to 2 months with parchment between them. Thaw at room temperature, or warm a slice gently in a 300 degrees F oven for 3 to 4 minutes.
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