Mini gingerbread loaves

Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes
Serves 4 mini loaves     adjust servings

Mini gingerbread loaves with an easy orange glaze make a fun, festive holiday treat - and a great gift for teachers, neighbors and friends!


  • 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


  1. Preheat oven to 350. Grease mini loaf pans with cooking spray. (You’ll need 4 3 x 5.75 pans.)

  2. In a large bowl, combine the dry ingredients — the flour, baking powder, baking soda, spices and salt.

  3. In a separate bowl, beat together the molasses, sugar, butter, vanilla and egg until well combined. Stir in the orange zest.

  4. Add the wet ingredients to the bowl with the dry ingredients, mixing just until combined. Be careful not to overmix!

  5. Pour into prepared mini loaf pans - there won’t be much batter in these. Bake for 23-25 minutes.

  6. Remove the loaves from the pans and let cool on a wire rack.

  7. 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.

  8. Drizzle loaves with orange glaze and serve warm or at room temperature.

Recipe Notes

  1. melted
  2. 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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