Traditional Gingerbread Loaf

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{has_more=true, offset=40, total=108, results=[{comment_text=It's a lovely moist loaf I have to double the recipe so it makes a larger loaf. It still doesn't last long here and there are only 2 of us. Cheers, approved=true, user_name=Val Ives, hs_createdate=1702249878939, rating_new__1_5_=5, id=11175397129}, {comment_text=MMMM SO YUMMY AND EASY T MAKE IT`S NOW MY FAVORITE GINGER LOAF RECIPE!!!!!!, approved=true, hs_createdate=1702249878874, rating_new__1_5_=5, id=11175442775}, {comment_text=This recipe was amazing, I recommend adding 1-2Tbsp more of ginger though, I didn't have mixed spice so I used 1/2tsp of cinnamon and 1/2tsp nutmeg which was really nice. So yes, REALLY GOOD, nice and moist but doubled the recipe and it made a good sized loaf. :), approved=true, user_name=Maddie, hs_createdate=1702249878820, rating_new__1_5_=5, id=11175556247}, {comment_text=A very easy recipe to follow. I would have liked more ginger and spice, so I will add more next time. Also I did warm the milk before adding the Baking soda, just because that's what is normally done. I think it would be very easy to double the recipe. I made mine in a small loaf tin and it was fine., approved=true, user_name=Lee, hs_createdate=1702249878364, rating_new__1_5_=4, id=11175484595}, {comment_text=Very soft and delicious. I doubled the recipe bc I know it will disappear fast. Also double-doubled the spice. My butter/syrup/eggs/sugar mix had cooled quite a bit by the time I added the milk and the mix became very runny - it would have run under the base liner - so I added about 1/4 cup of OO flour. Still turned out lovely texture and taste. Does indeed seem to be a bullet proof recipe., approved=true, user_name=Kirsten, hs_createdate=1702249878350, rating_new__1_5_=5, id=11175716398}, {comment_text=Lovely easy recipe with not too much butter or sugar smells divine, approved=true, user_name=Thelma MacDonald, hs_createdate=1702249878156, rating_new__1_5_=5, id=11175501668}, {comment_text=Delicious loaf and so simple. Keeps and slices well. The mixture is quite runny but it firms up quickly, definitely check it at 30 minutes, I was surprised at how swiftly it baked. Makes a modest size loaf, I'll try doubling it next time., approved=true, user_name=Cat H, hs_createdate=1702249878051, rating_new__1_5_=5, id=11175383606}, {comment_text=I LOVE it hot with butter and maybe add ginger icing for lots of ginger!!!:), approved=true, user_name=Ally, hs_createdate=1702249877979, rating_new__1_5_=5, id=11175716392}, {comment_text=I made this with gluten free flour and it was simply delicious., approved=true, user_name=Natasha, hs_createdate=1702249877598, rating_new__1_5_=5, id=11175496023}, {comment_text=I love this recipe! Instead of powder I use a generous amount of grated fresh ginger and it's simply divine!, approved=true, user_name=Lyndsay, hs_createdate=1702249877567, rating_new__1_5_=5, id=11175605018}]}