Mini Gingerbread Loaf Recipe

Introduction

These Mini Gingerbread Loaves are a perfect treat to enjoy the warm, spicy flavors of the holiday season in a convenient, bite-sized form. Soft and moist, they are easy to whip up and make a delightful snack or dessert.

Ingredients

• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1/4 cup molasses
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup milk
• 1/2 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 6-cup mini loaf pan and set it aside.
2. Step 2: In a large mixing bowl, cream together the brown sugar and softened butter until the mixture is light and fluffy.
3. Step 3: Add the molasses, eggs, and vanilla to the sugar and butter mixture, then mix well until fully combined.
4. Step 4: Stir in the milk and sour cream, beating the batter until smooth and even.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, ground ginger, nutmeg, cinnamon, cloves, and salt.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is well combined. Avoid overmixing.
7. Step 7: Spoon the batter evenly into the prepared mini loaf pan cups.
8. Step 8: Bake for 45-50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
9. Step 9: Allow the loaves to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
10. Step 10: Once cooled, dust with powdered sugar if desired before serving.

Tips & Variations

• For a healthier twist, try using half all-purpose flour and half whole wheat flour or substitute whole wheat pastry flour entirely.
• Swap brown sugar for coconut sugar for a different sweetness profile.
• To make this recipe dairy-free, replace butter with coconut oil, use non-dairy milk, and substitute sour cream with non-dairy yogurt.

Storage

Store your mini gingerbread loaves in an airtight container at room temperature for up to 3 days. For longer storage, keep them frozen for up to 2 months; thaw at room temperature before serving. If desired, gently warm them in the microwave for a few seconds to regain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

While regular granulated sugar can be used, brown sugar adds moisture and a richer flavor that complements the spices. Using brown sugar is recommended for best results.

What can I do if I don’t have sour cream?

You can substitute sour cream with an equal amount of Greek yogurt or buttermilk, which will maintain the moist texture and slight tanginess of the loaves.

Mini Gingerbread Loaf Recipe

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★★★★★

4.8 from 119 reviews

This Mini Gingerbread Loaf Recipe offers a perfect spiced treat with warm flavors of ginger, cinnamon, nutmeg, and cloves baked into moist, tender mini loaves. Ideal for the holiday season or any cozy occasion, these loaves are lightly sweetened with brown sugar and molasses, complemented by a luscious texture from sour cream and butter. Dust with powdered sugar for an elegant finish.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 mini loaves 1x
• Category: recipes
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1/4 cup molasses
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup milk
• 1/2 cup sour cream

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Optional

• Powdered sugar for dusting

Instructions

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 6-cup mini loaf pan thoroughly and set it aside to ensure the loaves do not stick during baking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture turns fluffy and light in color, which helps incorporate air for a tender crumb.
3. Add Molasses and Flavorings: Mix in the molasses, eggs, and vanilla extract until fully combined, creating a smooth, flavorful batter base.
4. Incorporate Dairy: Beat in the milk and sour cream carefully to maintain the batter’s moisture and rich texture.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, nutmeg, cinnamon, cloves, and salt to evenly distribute the spices and leavening agents.
6. Mix Dry with Wet: Gradually add the dry ingredients to the wet mixture, stirring just until well combined to avoid overmixing, which could toughen the bread.
7. Fill the Loaf Pans: Spoon the batter evenly into the prepared mini loaf pans, ensuring each cup is filled for uniform baking.
8. Bake: Place the pans in the preheated oven and bake for 45 to 50 minutes. Test doneness by inserting a toothpick into the center of a loaf; it should come out clean or with few moist crumbs attached.
9. Cool and Remove: Let the loaves cool in the pans for 10 minutes to firm up, then transfer them to a wire rack to cool completely, preventing sogginess.
10. Optional Dusting: Once cooled, dust the mini loaves with powdered sugar for a beautiful and sweet finishing touch before serving.

Notes

• For a healthier version, substitute half the all-purpose flour with whole wheat flour or use whole wheat pastry flour entirely.
• Replace brown sugar with coconut sugar for a lower glycemic option.
• Make it dairy-free by using coconut oil instead of butter, non-dairy milk, and non-dairy yogurt or sour cream substitutes.

Keywords: mini gingerbread loaf, gingerbread recipe, holiday baking, spiced mini loaves, Christmas bread, molasses bread, gingerbread spice, homemade gingerbread