I remember my grandmother occasionally making ginger loaf, and I've always been keen to give it a try myself. I found it to be really soft and cakey, yet not too crumbly. I doubled the recipe and split it between my two tins, but if I was repeating the recipe (which I will). I would double the recipe and only put it in one tin because they looked a little flat because my tins are quite large.
I used this recipe from the Chelsea Sugar website: