Description
Delightful mini gingerbread loaves infused with warm spices, perfect for sharing during the holiday season.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and prepare mini loaf pans by greasing and flouring them.
- In a medium bowl, whisk together the dry ingredients: flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and sea salt.
- In a separate bowl, combine molasses, hot water (or coffee), and non-alcoholic gin alternative. Stir until smooth.
- In a stand mixer, cream the butter and brown sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition. Slowly incorporate the molasses mixture and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Allow the loaves to cool in the pans for 10-15 minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar with a pinch of salt and non-alcoholic gin alternative until smooth.
- Once cooled, drizzle the glaze over the mini loaves and let set for at least 30 minutes before serving.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gingerbread, holiday baking, mini loaves, spiced desserts