This vegan old-fashioned golden syrup loaf bread is adapted from a 1940s-1950s British wartime Margarite Patton recipe. Syrup loaf is a lightly sweetened plain cake-like loaf that is perfect for tasty breakfasts, snacks, and evening suppers.
4tablespoongolden syrup[level measurements, dip the measuring spoon into boiling water before scooping up the syrup as this will result in cleaner, easier measures]
300mililitresplant milk[such as soya/oat/rice]
255gramsself raising flour[or plain/all-purpose flour with 2 teaspoons baking powder sieved through and a pinch of salt]
1teaspoonbicarbonate of soda[baking soda]
1pinchsalt
Instructions
Preheat the oven to 160 Fan/180 C/ 356 Fahrenheit/ Gas 4.
Pour the plant milk into the saucepan and add the golden syrup. Over a low heat stir with a fork or whisk until the milk and syrup are combined. Be careful not to boil, the milk mix should just be a little warm.
300 mililitres plant milk, 4 tablespoon golden syrup
Grease a loaf pan with a little margarine or oil and line with greaseproof paper if necessary.
Sieve the flour and bicarbonate of soda into a mixing bowl. Stir through the salt.
255 grams self raising flour, 1 teaspoon bicarbonate of soda, 1 pinch salt
Pour the plant milk and syrup mixture into the flour, scraping in any syrup that may be sitting at the bottom of the saucepan. Stir until everything is nicely combined.Although the cake batter doesn't have to be perfectly smooth.
Scoop the mixture into the loaf pan and level the top.
Bake on the middle shelf, for 25-30 minutes or until risen, lightly golden and a skewer popped in comes out clean. Fan ovens will likely bake quicker so check after 20-25 minutes to see how its going.
Leave to cool for 10-15 minutes within the loaf pan before carefully removing.Cool on a wire rack or similar.
Notes
Nutritional data is provided for guidance only and is not a strict calculation as ingredients can vary.
Store syrup loaf wrapped in kitchen foil and place into a bread bin/cake tin or similar covered food container. Syrup loaf will be at its freshest for the first 1-3 days but will still be fine to enjoy for a few days longer.
Slices of syrup loaf toasted or grilled and spread with margarine or vegan butter are really delicious as the edges of the loaf develop sweet crispy bits.
Syrup loaf can be frozen for 3-4 months. Add a piece of baking paper between each slice as this will make it easier to pull our one or two slices whenever required.
Golden syrup bread is delicious as a breakfast or brunch bread. Enjoy as is, or toast slices and then spread with vegan butter/margarine or your preferred spread. A dollop of fruit jam, peanut butter or mashed banana is also a tasty topping.
For a snack have a slice of syrup bread along with a few vegan cheese slices, and perhaps a scoop of pickle/chutney, or a few sliced cherry tomatoes.
Or for evening supper, enjoy a slice of syrup loaf with a nice cup of tea. Kids especially will love syrup bread slathered with vegan chocolate spread for an easy and inexpensive treat.
For extra flavour or just for a change, add a few teaspoons of cinnamon powder, ginger powder, mixed spice powder, pumpkin spice powder, apple pie spice mix, etc.