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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!