Easy Gingerbread Loaves
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
Equipment
- mini loaf pans (6)
- Cooking Spray
- parchment paper (optional)
Ingredients
Gingerbread Loaves
- 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
Instructions
Gingerbread Loaves
- 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.
Whipped Cream
- 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?
5-3/4 x 3-1/4 x 2-1/4-Inch
Here is the link to them on Amazon! https://amzn.to/3SOzRCx
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?