Mini Gingerbread Loaves

MIni gingerbrea loaf cut into slices and stacked on a table.

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.

Prep Time15

Cook Time21

Total Time36

Course: Breakfast, Dessert

Cuisine: American

Servings: Servings

Calories: 246kcal

Author: Erin Cernich

Equipment

3x5.75-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

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease 2 mini 3x5.5-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
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.

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