Mini gingerbread loaves with an easy orange glaze make a fun, festive holiday treat – and a great gift for teachers, neighbors and friends!
Our first Friday in December – and I’m sure I’m not the only one thinking it’s GO TIME!
My in-laws are visiting this weekend, I’m taking M to see the Nutcracker for the first time, she’s got her first dance recital, I’ve got my annual girls gingerbread house party (for the adults only 😜) and I’ve gotta make some goodies for J’s preschool bake sale and Santa visit on Monday.
Yup, the holidays are here. 😂
But we’ve also got our Christmas tree up now, most of the decorations are done, and I caved and we’re doing the Elf on the Shelf this year. A decision I may come to regret but so far we’re keeping it low-key and fun.
The kids named our Elf, a girl, Ginger. For gingerbread. Which is all kinds of appropriate for today’s post!
These gingerbread loaves are full of warm cinnamon, ginger and clove spices and get serious richness and depth of flavor from the molasses.
I use orange zest in the batter and for an extra special treat, I like to drizzle these with a simple orange glaze — it’s just powdered sugar with some more orange zest and a squeeze of juice from the orange.
You can leave the orange glaze off to have these for a morning treat with your tea or coffee, or if you want to wrap them up as a gift.
I give these out to everyone – my kids’ teachers, neighbors, friends, even the mailman! Wrap them up in saran wrap and add some pretty ribbon and you’ve got a perfect little package!
A few notes on these mini gingerbread loaves:
- I use these mini bread pans that measure 3″ x 5.75” You’ll need 4 for this recipe. (I also use them to make mini versions of my whole wheat orange cranberry bread and to help shape my raw date brownies.)
- The middle of the loaf may fall slightly as it cools. I’ve modified the recipe a few times to minimize this as much as possible but it still happens to some of my loaves. I figure it’s just a place for extra glaze to pool up 😉
- You could lighten these up a little by replacing 1/4 cup of the butter with 1/4 cup unsweetened applesauce if you prefer.
- I like it with the orange glaze, but it’s optional. The gingerbread loaves are just sweet enough on their own – and make an especially lovely morning breakfast. They also pack better for gifting without the glaze.
- Extra loaves can be stored at room temperature for 4-5 days or in the fridge for up to a week. You can also freeze the loaves (without the glaze) for up to 3 months. This is great for making ahead for the holidays!
- You can try baking this in one large 9×5 loaf pan. Increase the baking time to about 50-60 minutes.
I hope your weekend is full of holiday cheer and that your baking plans include these sweet little gingerbread loaves.
Enjoy!
XO,
Kathryn
Mini gingerbread loaves
Mini gingerbread loaves with an easy orange glaze make a fun, festive holiday treat - and a great gift for teachers, neighbors and friends!
Ingredients
- 2 1/4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup molasses
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 teaspoon orange zest
- 2/3 cup powdered sugar
- 1-2 tablespoons fresh orange juice
- remaining orange zest
Instructions
Preheat oven to 350. Grease mini loaf pans with cooking spray. (You’ll need 4 3 x 5.75 pans.)
In a large bowl, combine the dry ingredients — the flour, baking powder, baking soda, spices and salt.
In a separate bowl, beat together the molasses, sugar, butter, vanilla and egg until well combined. Stir in the orange zest.
Add the wet ingredients to the bowl with the dry ingredients, mixing just until combined. Be careful not to overmix!
Pour into prepared mini loaf pans - there won’t be much batter in these. Bake for 23-25 minutes.
Remove the loaves from the pans and let cool on a wire rack.
For the orange glaze, mix together powdered sugar and 1 tablespoon orange juice. Add an additional teaspoon of orange juice, as needed, to get the glaze to a drizzling consistency. Stir in remaining orange zest.
Drizzle loaves with orange glaze and serve warm or at room temperature.
Recipe Notes
- melted
Recipe Notes
Extra loaves can be stored at room temperature for 4-5 days or in the fridge for up to a week.
You can also freeze the loaves (without the glaze) for up to 3 months.
You can also try baking this in one large 9x5 loaf pan. Increase baking time to about 50-60 minutes.
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Tara | Treble in the Kitchen says
I love all things gingerbread flavored, but I’ll have to be honest in saying that I’ve never actually had gingerBREAD itself…! Crazy right!? Maybe this year is the year!!
Kathryn says
Haha, not so crazy! Hope you try this and I’m with you on ALL the things gingerbread! Yum!
Rebecca @ Strength and Sunshine says
I would be MORE than happy to get one of these are a gift!! Gingerbread everything and homemade treats are just the best, so full of love!
Kathryn says
Absolutely agree Rebecca! Wish I could gift one of these loaves to you online 😉
Dawn @ Girl Heart Food says
I’ve never seen the Nutcracker….can you believe it? Sounds like you are in full on Christmas mode – love it! We are going to put outside lights up this weekend and maaaaaybe the tree…we shall shee 😉 If not this weekend, then next. I love doing mini loaves and gifting and I absolutely love the recipe you have here. I love using zest of citrus fruit in baked good….adds such a great flavour. That glaze sounds delicious!! Pinned, of course :). Have a fun weekend (I’m sure you will). xoxo
Kathryn says
Ready or not, full Christmas mode, here we come! 😉 We’re still working on lights ourselves. And I have a spread of decorations I’ve yet to put out. One thing at a time, right?! Have a wonderful weekend! XO
Jessica @ Citrus Blossom Bliss says
Your photos are so inspiring! You make me want to go out and buy a mini loaf pan so I can make all of these little beauties!! I think Santa will be hearing about these mini loaf pans from me…
I can’t believe Christmas is almost here. I’m going to try my best to soak in every moment and smell of the holiday! Hopefully that includes the scent of these mini loaves!!
Kathryn says
Aw, thanks Jessica! You definitely need some mini loaf pans in your life so you can make these beauties – and ALL the other fun mini treats! Have a great weekend!
Kim says
Kathryn;
Hi,this is the first time that I have been on your website and I copied dow your healthy no bake mini cheesecake bites recipe that I am going to make soon.
Now I am going to copy down your mini gingerbread loaf recipe to make at home next month.
I have a mini loaf pan that has 8 mini loaf tins in it.Do I have to double your recipe to make 8 mini gingerbread loaves?I will also make your orange glaze to put on the loaves,and I would like to make a lot of the gingerbread loafs to freeze them to eat later or when company comes over to visit with my mom and I at our apartment.I might even give some of the loaves to a couple of our neighbors that we met.
I will let you know how much we enjoy eating 2 of the loaf after I make them.
Kim
Kathryn Doherty says
I’m so happy you found me Kim! So, if your mini loaf tins are the same size as the ones I used — 3 inches x 5.75 inches — and you want to use all 8 of them, then yes, double this recipe to be able to fill them all. (If your mini tins are smaller, this recipe may be adequate, but you’d need to adjust the baking time.) I think that’s a great idea, too, to have some extra on hand for neighbors, friends, visitors, etc. I hope that helps and that you love them!