Mini Gingerbread Loaves

These mini gingerbread loaves may be small, but they don’t hold back on flavor. Molasses and gingerbread spices keep the little cakes classic, while the unexpected addition of applesauce contributes to their moist yet nicely dense crumb. Finished with a simple orange icing to balance the spice, the two loaves are just the right size for holiday gifting or enjoying a thick slice yourself.

From My Kitchen

Gingerbread with real ginger.

When it comes to gingerbread, I want it traditional with plenty of ginger, warm spices, and that unmistakable molasses flavor. These mini loaves deliver all three, plus a couple of flourishes of my own.

Pan Size

Shopping List

2 3×5.75 loaf pans

Fresh or frozen ginger and unsweetened applesauce.

I’m not shy about admitting I looked up how Starbucks makes their gingerbread loaf when I developed my mini gluten free gingerbread. To my surprise, applesauce is an ingredient, and it worked so well I carried it over to this recipe.

Gingerbread Testing Notes

Use unsulphured molasses, not blackstrap. I tested both, and blackstrap was too bitter, overpowering the spices. Regular unsulphured molasses gives the loaves plenty of rich gingerbread flavor, just like it does in my small batch gingerbread cookies.

Fresh ginger brings more flavor. I prefer freshly grated ginger (or frozen cubes of grated ginger, which are conveniently pre-measured) for its bright, zingy flavor.

The right balance of fat and moisture keeps the loaves tender. My first batches had a nice crumb but dried out quickly. Adding hot water to thin out the molasses and a little more oil improved the texture, while a slight flour adjustment helped balance the thinner batter.

Making The Gingerbread Mini Loaves

With all the spices in this recipe, mix the dry ingredients separately in their own mixing bowl. This avoids clumps of a single ingredient. Trust me, you don’t want to bite into a clump of cloves.

In another bowl, mix the wet ingredients, including the fresh ginger, but hold off on the molasses. I like to thin the molasses with hot water in a liquid measuring cup first, then add it to the bowl. This way, we’re not adding hot water directly to the egg in the batter.

Once the wet and dry ingredients are combined, the batter will be relatively loose. Mix just until the flour is incorporated, then divide evenly between the two mini loaf pans. It won’t look like much batter, but the loaves puff up quite a bit as they bake.

💡 A note on pan size: Don’t pour all the batter into one mini loaf pan. The center may remain underbaked while the exterior dries out. There also isn’t enough batter for a standard 9×5-inch loaf pan. I’ve included other pan options in the recipe card notes.

Small batch gingerbread can go from moist to dry with just a few extra minutes in the oven. Start checking toward the early end of the baking range, and a toothpick inserted into the center should come out with just a few moist crumbs. The tops should be nicely domed and may develop a crack down the middle, which is perfectly normal.

Finishing The Gingerbread

One more inspiration from the coffeehouse loaf: a hint of orange. A simple orange icing adds a little brightness to balance the rich molasses and spices, much like the flavor combination in my vanilla orange gingerbread cream cake. For a final touch, sprinkle chopped crystallized ginger over the icing for an extra bite of sweet ginger flavor.

Mini Gingerbread Loaves

These mini gingerbread loaves are rich with molasses and classic gingerbread spices. Applesauce gives the little cakes a moist, tender crumb that is pleasantly dense. Finished with a simple orange icing, the small batch recipe makes two mini loaves perfect for holiday baking or gifting.

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by Erin Cernich

Yield6 Servings

Prep15 minutes minutes

Cook21 minutes minutes

Total Time36 minutes minutes

Equipment

• ▢
  3×5.75-Inch Mini Loaf Pan (2)

Ingredients

• ▢ ¾ cup, plus 1 tablespoon all-purpose flour
• ▢ ¼ teaspoon baking soda
• ▢ ⅛ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground allspice
• ▢ ¼ teaspoon ground cloves
• ▢ 3 tablespoons light brown sugar, packed
• ▢ ¼ cup canola oil (or any neutral oil)
• ▢ 2 tablespoons unsweetened applesauce, room temperature
• ▢ 1 large egg, room temperature
• ▢ ½ teaspoon vanilla extract
• ▢ 1 ½ teaspoons fresh ginger, grated (or ground ginger)
• ▢ ¼ cup molasses, unsulphured
• ▢ 2 tablespoons hot water
• ▢ ⅔ cup powdered sugar
• ▢ 2 to 4 teaspoons orange juice
• ▢ 1 pinch salt
• ▢ 2 to 3 teaspoons crystallized ginger, finely chopped

Cook ModePrevent your screen from going dark

Instructions

 

• ▢
  Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease 2 mini 3×5.5-inch loaf pans. Line the long sides with parchment, long enough to hang over the sides.
• ▢
  In a small mixing bowl, whisk together the flour, baking powder, salt, and ground spices.
  3/4 cup, plus 1 tablespoon all-purpose flour, 1/8 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, 1/4 teaspoon baking soda
• ▢
  In a medium mixing bowl, add the brown sugar, oil, applesauce, egg, vanilla, and grated ginger. Use a whisk and mix for about 30 seconds to make sure the ingredients are well combined.
  3 tablespoons light brown sugar, packed, 1/4 cup canola oil, 2 tablespoons unsweetened applesauce, room temperature, 1 large egg, room temperature, 1/2 teaspoon vanilla extract, 1 ½ teaspoons fresh ginger, grated
• ▢
  Measure the molasses into a glass measuring cup. Then stir in the hot water. Add the bowl of wet ingredients and mix well to combine.
  1/4 cup molasses, unsulphured, 2 tablespoons hot water
  
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  Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Break up larger lumps with the whisk so they don't bake into pockets of flour.
  
• ▢
  Pour the batter into the prepared loaf pans and bake for 21 to 23 minutes, or until the loaf is springy to the touch and a toothpick inserted in the middle comes out mostly clean. Do not overbake, or the loaves will be dry.
  
• ▢
  Cool the gingerbread in the pans set on a wire cooling rack for 10 minutes. Then carefully lift out of the pans using the parchment overhang and cool completely on the wire rack.
• ▢
  Make the icing once the loaves are cool. Add the powdered sugar, 2 teaspoons of orange juice, and salt to a small mixing bowl. Whisk until the icing is smooth, and add more juice a teaspoon at a time until the icing drips off the whisk and falls into a ribbon in the bowl. Drizzle or spoon the icing over the loaves, then sprinkle the ginger on top.
  2/3 cup powdered sugar, 2 to 4 teaspoons orange juice, 2 to 3 teaspoons crystallized ginger, finely chopped, 1 pinch salt
  
• ▢
  Store the gingerbread loaves at room temperature in a covered container for up to 2 days, or in the refrigerator for 5 days.

Notes

• Serving Size – This is a small batch recipe and only tested as such.  I can not say how doubling the recipe will work. If you try to double the recipe, bake for 50 to 60 minutes in a 9 x 5-inch loaf pan. 
• Ginger – Fresh, frozen, or ground ginger will work. I prefer fresh or frozen for stronger flavor. Frozen ginger cubes (linked in the recipe) can be found near the frozen veggies or fruit in the grocery store.
• Batter Volume – This batter is developed and measured to fill the baking pans as instructed. Dividing it across a different number of portions will change the bake time, thin out the loaves, and change the tested result.
• Baking Pan Options:
  • Muffin Pan: 5 to 6 muffins (filled 2/3 full) for 15 to 18 minutes. 
  • Square Brownie Pan (12 cavity):  5 to 6 individual loaves (filled about 1/2 full) for 15 to 18 minutes.
• Icing – The orange icing is optional. You can also simply sprinkle powdered sugar over the top.
• Freezing – You can freeze the baked and iced loaves for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag.  Thaw in the refrigerator and bring to room temperature to serve.

Nutrition Estimates

Calories: 246kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 129mg | Potassium: 202mg | Fiber: 1g | Sugar: 24g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.