This post may contain affiliate links. See site Terms here.
These Easy Gingerbread Loaves are soft and sweet, and filed with delicious gingerbread spices – this recipe makes 6 mini loaves. Topped with fresh whipped cream they are delicious and festive. When making anything gingerbread, like my favorite Chocolate Gingerbread Cake, I like to use this brand of Molasses. It’s deep and rich without being bitter.
I love these Gingerbread loaves! They are sweet with just the right amount of spice, and not too much molasses. They are perfect for the holidays and also make a great gift or neighbor treat.
I love the flavor of gingerbread and I hardly ever see it in loaf form anymore! We started making gingerbread loaves years ago when we were first married – my husband then taught me the best way to enjoy it – with fresh whipped cream on top! The savory and deep spices of the warm bread balance out perfectly with the cool and sweet whipped cream.
Easy Gingerbread Loaves
These Easy Gingerbread Loaves are soft and sweet, and filed with delicious gingerbread spices – this recipe makes 6 mini loaves. Topped with fresh whipped cream they are delicious and festive.
- 3/4 cup brown sugar
- 3/4 cup molasses (I love the Grandma's brand)
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- 3/4 cup milk
- 2¼ cups flour, all purpose
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- optional powdered sugar, for dusting
Fresh Whipped Cream
- 2 cups heavy whipping cream
- 5 tablespoons white sugar (not powdered)
- 1/2 teaspoon vanilla extract
Preheat oven to 350°F. Spray mini loaf pans with nonstick cooking spray. You can also line with a small piece of parchment paper, if desired.
In a medium-sized bowl, combine brown sugar, molasses, eggs, and vanilla. Mix until well incorporated.
Next add the sour cream and milk, then mix again until well blended.
Separately combine the dry ingredients (flour, baking soda, baking powder, salt, ginger, nutmeg, cinnamon, and cloves).
Add the dry ingredients to the wet and mix well.
Evenly divide the batter between the 6 loaf pans (I like to use a large cookie scoop – it ends up being 2-3 large scoops per pan).
Place loaf pans in the preheated oven and bake for 30-35 minutes until they spring back to the touch.
Remove from pans and place on a wire rack to cool. Dust with powdered sugar if desired.
Use a stand mixer, or a bowl with hand mixer. Pour the heavy cream into the bowl, then add sugar and vanilla. Let the sugar dissolve for a minute.
Then whip the cream on high until stiff peaks form.
Top the warm sliced gingerbread with the whipped cream. Enjoy!
I hope you love these Gingerbread Loaves as much as we do – Click here to see my other Christmas Dessert recipes. And tag me me @plumstreetcollective on Instagram if you get a chance to make this Gingerbread. Happy Holiday Season!
What size mini loaf pans did you use?
Plum Street Prints says
5-3/4 x 3-1/4 x 2-1/4-Inch
Here is the link to them on Amazon! https://amzn.to/3SOzRCx
Allora Rameson says
This looks amazing! Sadly, no mini loaf pans in this house. Have you made this in a 1.5 qt loaf pan? If so, what do you think the baking time would be?