Mini Gingerbread Loaves

a sliced loaf of gingerbread dusted with powdered sugar and garnished with pomegranate seeds

A recipe for mini soft old-fashioned gingerbread loaves perfect for entertaining and holiday gifting. Makes 9 (3.25"x2.5"x1.5") mini loaves or 5 (5.75"x3.5"x2.5") mini loaves.

Course Bread, Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 85kcal

Author Amee

Ingredients

½ cup light brown sugar
1 cup molasses
½ cup unsalted butter softened (can do ¼ cup butter and ¼ cup applesauce)
¼ cup plain 2% Greek yogurt
2 eggs room temperature
1 teaspoon vanilla extract
2 ½ cups unbleached white wheat flour I use King Arthur brand
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
¼ teaspoon nutmeg
1 cup boiling water

Instructions

Preheat oven to 350 degrees F
In a large mixing bowl, cream butter and brown sugar until light and fluffy
Add molasses, yogurt, eggs and vanilla and beat on medium until well mixed, scraping down sides as needed
In a separate bowl, whisk together all dry ingredients until blended
Add dry ingredients, slowly, to wet ingredients until mixed
Blend in boiling water
Immediately pour into greased and floured loaf pans, filling about ¾ full and bake for 20-25 minutes, or until toothpick comes out clean. *see notes for loaf pan time recommendations.

Notes

*Metal mini loaf pans will absorb more heat, so I suggest starting to check the mini loaves with a cake tester or toothpick at 20 minutes since mini pan sizes vary. The larger mini loaves should be perfect around the 25-minute mark. The paper pans do result in a fluffy and beautiful loaf, so you can't go wrong with either vessel. Not to mention, you have fewer dishes to wash. ;)

*For one large loaf: pour batter into a greased and floured loaf pan and bake for 40-50 minutes, or until toothpick comes out clean.

Recipe Tips:

Do not scoop the flour out of the bag with the measuring cup. Instead, spoon the flour into a dry measuring cup and level it off with a knife.
When mixing the ingredients, be sure not to overmix; this could create a texture that is too dense in the bread.
Make this recipe in disposable holiday baking containers. They’re perfect for gift gifting, and there are fewer dishes to wash!
To further lighten this gingerbread loaf, substitute half of the butter with applesauce, pureed pumpkin, or pureed butternut squash.

Nutrition