Mini Spiced Gingerbread Loaves

Mini Spiced Gingerbread Loaves

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 8 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Delightful mini gingerbread loaves infused with warm spices, perfect for sharing during the holiday season.

Ingredients

  • 2 ½ cups ( 300g ) all-purpose flour, unbleached and sifted
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup ( 170g ) unsalted butter, softened to room temperature
  • 1 cup ( 220g ) packed dark brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) unsulphured dark molasses
  • ¼ cup (60ml) hot water or freshly brewed hot coffee
  • ¼ cup (60ml) good quality non-alcoholic gin alternative
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups ( 180g ) powdered sugar, sifted (for glaze)
  • 3 – 4 tablespoons (45-60ml) good quality non-alcoholic gin alternative (for glaze)
  • A pinch of fine sea salt (for glaze)
Cook Mode Prevent your screen from going dark

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare mini loaf pans by greasing and flouring them.
  2. In a medium bowl, whisk together the dry ingredients: flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and sea salt.
  3. In a separate bowl, combine molasses, hot water (or coffee), and non-alcoholic gin alternative. Stir until smooth.
  4. In a stand mixer, cream the butter and brown sugar until light and fluffy, about 3-5 minutes.
  5. Add eggs one at a time, mixing well after each addition. Slowly incorporate the molasses mixture and vanilla.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
  9. Allow the loaves to cool in the pans for 10-15 minutes before transferring to a wire rack.
  10. For the glaze, mix powdered sugar with a pinch of salt and non-alcoholic gin alternative until smooth.
  11. Once cooled, drizzle the glaze over the mini loaves and let set for at least 30 minutes before serving.

Notes

  1. Notes
  2. Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. Loaves can also be frozen for up to 2 months.