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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/mini-gingerbread-loaf-recipe/