Mini Gingerbread Loaves made completely from scratch with molasses and tons of spices! These mini loaves are frosted and decorated, making them the perfect gift for friends and family.
I love baking holiday treats for my neighbors and friends, and this recipe is perfect. I used to make plates of multiple types of cookies and candy, but every year, I try to simplify things a little more. These loaves are soft and sweet, and they are easy to make and decorate too.
INGREDIENTS IN MINI GINGERBREAD LOAVES
Flour – All-purpose flour works best, but a gluten-free substitute will work if necessary.
Ginger, cinnamon, cloves, nutmeg, and allspice – All of these spices give the gingerbread loaves the most amazing flavor! And they make your house smell so good too!
Baking soda – You only need a little bit of baking soda, but don’t leave it out because it acts as the leavening agent in the loaves.
Brown sugar – For best results, make sure that the brown sugar is soft and fresh.
Butter – Make sure that the butter is softened to room temperature before adding to the bread. Real butter works best!
Molasses – Use unsulphured molasses, not blackstrap.
Milk – Any type of milk will work, even non-dairy alternatives.
Egg – One large egg will bind all of the other ingredients together.
Vanilla extract – The higher the quality of the vanilla, the better. I actually prefer to use vanilla paste – the flavor is so much stronger!
FROSTING INGREDIENTS
Powdered sugar – The powdered sugar provides sweetness, while maintaining a creamy, smooth consistency.
Butter – Use real butter and soften it to room temperature before mixing with the powdered sugar.
Cream cheese – Any variety of cream cheese will work – regular, non-fat, or low-fat.
Vanilla extract – Again, the higher the quality of the vanilla, the better.
HOW TO MAKE MINI GINGERBREAD LOAVES
Preheat the oven and spray four disposable aluminum mini loaf pans with cooking spray. Set aside.
MAKE THE MINI LOAVES
Mix the dry ingredients together. In a separate bowl, beat the butter, brown sugar, vanilla, and egg with an electric mixer until creamy. Add the molasses and dry ingredients to the butter mixture and mix well.
Add the milk and continue mixing until fully combined.
Pour the batter evenly into the four prepared loaf pans and place them on a baking sheet.
Bake the cakes and let them cool completely (approximately 1 hour) before frosting.
MAKE THE CREAM CHEESE FROSTING
Mix the frosting ingredients together.
DECORATE THE LOAVES
Pipe the frosting evenly and generously onto each cake.
Lay a gingerbread cookie cutter on top of one of the cakes and fill it with a single layer of chocolate sprinkles. Carefully lift the cookie cutter up off the cake, and top the cake with additional Christmas sprinkles if desired.
Repeat step 3 with each cake, or simply top some of the cakes with festive sprinkles only.
MINI GINGERBREAD LOAVES
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon baking soda
- ¾ cup light brown sugar packed
- 8 tbsp butter softened to room temperature
- ¼ cup unsulphured molasses
- ¾ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
FROSTING INGREDIENTS
- 2 ½ – 3 cups powdered sugar
- 4 tbsp butter softened to room temperature
- 6 ounces cream cheese softened to room temperature
- 1 teaspoon vanilla extract
- Chocolate sprinkles for the gingerbread man
- Christmas sprinkles for decorating
Instructions
- Add the flour, spices, and baking soda to a small mixing bowl and whisk to combine. Set aside.
- Add the butter, brown sugar, vanilla extract, and egg to the bowl of an electric mixer and beat until creamy.
- Add the molasses and the dry ingredients and mix until smooth and all ingredients are fully incorporated.
- Add the milk and continue mixing until fully combined.
- Pour the batter evenly into the four prepared loaf pans and place them on a baking sheet.
- Place the cakes in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely (approximately 1 hour) before frosting.
MAKE THE CREAM CHEESE FROSTING
- Add the cream cheese, butter, powdered sugar, and vanilla extract to a large mixing bowl and beat until smooth and creamy.
DECORATE THE LOAVES
- Spoon the frosting into a decorating bag fitted with a large star tip and pipe the frosting evenly and generously onto each cake.
- Lay a gingerbread cookie cutter on top of one of the cakes and fill it with a single layer of chocolate sprinkles. Carefully lift the cookie cutter up off the cake, and top the cake with additional Christmas sprinkles if desired.
- Repeat step 3 with each cake, or simply top some of the cakes with festive sprinkles only.
- Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition
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AVOID SUNKEN BREAD
- Use a thermometer. The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. This cooking thermometer is a great one!
- Don’t overmix the batter. Only mix just enough to combine the ingredients and then stop!
- Don’t overfill the bread pan. The bread pan should only be about half full before baking.
HOW TO STORE MINI GINGERBREAD LOAVES
Loaves should be stored in the refrigerator and can be kept for up to 3-4 days before serving.
Can you freeze Mini Gingerbread Loaves?
I have not yet tried to freeze this bread, but I think it would freeze beautifully. I would freeze it before adding the frosting on top and then add that once the bread is thawed.
WHAT KIND OF CREAM CHEESE TO USE IN FROSTING?
I usually use regular cream cheese, but you can also use a low-fat or non-fat variety if you prefer. Just make sure it is softened to room temperature before adding to the recipe.
HOW TO SOFTEN CREAM CHEESE
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut it into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
MORE DELICIOUS GINGERBREAD RECIPES TO TRY:
- GINGERBREAD SHEET PANCAKES
- GINGERBREAD CREAM PIE
- BAKED GINGERBREAD DONUTS
- PUMPKIN GINGERBREAD
- GINGERBREAD COOKIE BITES
- PUMPKIN CREAM CHEESE GINGERBREAD
- GINGERBREAD TRUFFLES
- GINGERBREAD WAFFLES
- GINGERBREAD COOKIE BARS
- NO-BAKE GINGERBREAD COOKIES
- FROSTED GINGERBREAD SUGAR COOKIES
Mini Gingerbread Loaves made completely from scratch with molasses and tons of spices! These mini loaves are frosted and decorated, making them the perfect gift for friends and family.
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