This Mini Gingerbread Loaf Recipe makes 6 mini loaves that are perfect for gift giving during the holidays.
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It’s easy to hop on Amazon and have your gift giving be done with one click. I get that and yes, much of my holiday shopping is done that way. (Proof: My Christmas Gift Ideas post…)
This is a gift idea that takes a little more time, but the person who is at the receiving end of this gift will know and appreciate the gesture.
A few years ago I shared a recipe for Mini Almond Butter Banana Bread Loaves (that post also has a printable gift label!) and this year I’m bringing you recipe even more Christymas-y, a gingerbread loaf.
Gingerbread is one of my favorite Christmas flavors. I’ve made Healthy No Bake Gingerbread Cookies, Whole Wheat Gingerbread Waffles ,and Healthy Ginger Cookies in December for years.
Now I can add these mini loaves to my must-make list.
Gingerbread Loaf Ingredients
I didn’t “healthify” this recipe at all. I know. How UN-happyhealthymama-ish of me. I am okay with having balance and some of my baked goods are more traditional around the holidays. I do, however, give you some suggestions in the recipe notes if you’d rather use whole grains and unrefined sugar.
Here’s a look at the ingredient line up for these Mini Gingerbread Loaves:
- brown sugar
- butter
- molasses
- vanilla
- eggs
- milk
- sour cream
- all-purpose flour
- baking soda
- baking powder
- ground ginger
- ground nutmeg
- ground cinnamon
- ground cloves
- salt
- Powdered sugar for dusting
How to Make This Mini Gingerbread Loaf Recipe
First, you will cream together the brown sugar and butter until its fluffy.
Next, add the molasses, eggs and vanilla to the sugar/butter and mix well.
Now you’ll add the milk and sour cream and beat again.
Add the flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and salt and mix until well combined.
Spoon the batter evenly into the greased mini loaf tins and bake for 45-50 minutes, until toothpick comes out clean.
You can sprinkle your cooled loaves with powdered sugar, if you prefer. It sure does make these loaves look festive and beautiful.
Are you ready to get baking?! I hope this inspires you to give the gift of delicious food this year.
Mini Gingerbread Loaf Recipe
- Total Time: 1 hour
- Yield: 6 loaves, 4 slices per loaf 1x
Description
This Mini Gingerbread Loaf Recipe makes 6 mini loaves that are perfect for gift giving during the holidays.
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
Instructions
- Preheat the oven to 350F. Grease a 6 cup mini loaf pan and set aside.
- In a large mixing bowl, cream together the brown sugar and butter until fluffy.
- Add the molasses, eggs and vanilla to the sugar/butter and mix well.
- Add the milk and sour cream and beat well.
- Add the flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and salt and mix until well combined.
- Spoon the batter evenly into the greased mini loaf tins.
- Bake for 45-50 minutes, until toothpick comes out clean.
- Cool in the pan for 10 minutes before removing loaves to cool on a wire rack.
- Dust with powdered sugar if desired.
Notes
Suggestions for Healthy Substitutes:
- Use 1/2 all-purpose flour and 1/2 whole wheat flour
- Substitute whole wheat pastry flour for all-purpose flour
- Use coconut sugar in place of brown sugar
- To make it dairy-free, use coconut oil in place of butter, non-dairy milk, and non-dairy yogurt in place of the sour cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: recipes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 118
- Sugar: 7.4 grams
- Fat: 5.1 grams
- Saturated Fat: 3 grams
- Carbohydrates: 16.1 grams
- Fiber: 0.4 grams
- Protein: 2.2 grams
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I want to make this recipe using an 8 loaf mini loaf pan. How should I increase the ingredients?
I’m so sorry I haven’t tried that so I can’t say for sure.
I thought the mini loaves were rather dry, not enough ginger flavor and was not sweet enough for me. I warmed slices with butter and that improved taste.
I made this yesterday for Christmas morning brunch and it is amazing! I am gluten and dairy free so I decided to try it with some substitutions- used Bob’s 1-1 GF flour, oat milk, dairy free sour cream I found at Whole Foods, and coconut sugar in place of the brown. I used a pan of 6 mini silicon bread loaves and they were definitely done around 30-35 minutes (I don’t know if that was my oven or the pan that made it cook faster). I served them warm with Kite Hill dairy free cream cheese (again found at Whole Foods)…SO delicious!! Thank you for a great recipe!
I’m using 6 paper mini loaf trays instead of a pan. Do I need to adjust the temperature or bake time?
I would just keep an eye on it, but I don’t think it will be a huge time difference.
Very good recipe. I would like to note however, that I used the foil mini loaf pans and the 2X recipe was only enough for 7 mini loaves. The mini loaf cavity pans must be smaller loaves. Good thing I bought extra ingredients lol. Thanks for a great recipe!
I do not suppose you have a GF version of this do you?
I wonder if a GF all-purpose blend would work. I may try this today!
I wish this was gluten free! I want to make it