Easy Gingerbread Loaves

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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.

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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.

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!