A popular treat in Alsatian bakeries, gingerbread loaf is more than just a festive treat. You’ll find it in shops and patisseries all over the region, often decorated with simple yet effective designs. Flecked with deep, warm spices and soft candied citrus, the gingerbread loaf is a popular classic, and it’s great for serving after dinner.In our version of the Alsatian treat, our gingerbread loaf is lightly glazed with a sugar-beer glaze for the ultimate finish, and served with a bottle of ice-cold KRONENBOURG 1664 – et voilà!


Makes 1 small loaf

  • 175g honey
  • 2 tablespoons brown sugar
  • 70g whole wheat flour
  • 170g rye flour
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground anise
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon sea salt
  • 1 1/4 teaspoons baking powder
  • 1 large egg
  • 4 tablespoons whole milk
  • 2 tablespoons candied orange or lemon peel, diced

For the Glaze

  • 100ml KRONENBOURG 1664
  • 260g Caster Sugar
  • 2 tbsp Butter


  1. Preheat the oven to 350 degrees.
  2. Combine the honey with the brown sugar and heat gently in a small saucepan, stirring until the sugar has dissolved.
  3. In a mixing bowl, sift the flours together with the spices, salt and baking powder.
  4. Whisk the egg and milk together in a small bowl and slowly pour into the flour mixture to combine all the ingredients.
  5. Add the warm honey and brown sugar and then the diced citrus peel.
  6. Grease a medium loaf pan and line with baking paper.
  7. Pour the combined mixture into the pan and bake for 40-50 minutes until the loaf is a deep brown colour.
  8. Remove the cake from the oven and set aside to cool in the loaf pan on a cooling rack.


Glaze Instructions

  1. Make your beer glaze while the cake is cooling. Melt the butter in a small saucepan and stir in the beer and white sugar.
  2. Bring to the boil and remove from the heat.
  3. Poke holes in the cooled gingerbread loaf while it’s still in the tin and spoon half of the glaze on the top of the cake. Let it sit for 5-10 minutes.
  4. Turn the gingerbread loaf onto a plate and spoon the remaining glaze over the loaf and allow to cool completely.

This traditional Alsatian loaf is great for an informal get-together. If you enjoyed this recipe with the Taste Suprême of KRONENBOURG 1664, why not share our gingerbread loaf recipe with your friends?