Mini Gingerbread Loaf

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Enjoy the warm flavors of the holiday season with this cozy gingerbread mini loaf. The molasses flavoring gives it such as sweet taste while keeping the bread super moist!

A slice of moist carrot cake topped with creamy white frosting on a plate, with a fork nearby. Another slice is visible in the background.

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Ingredients
Instructions
Variations
Tips
Serving suggestions
Storage
FAQs

There is nothing quite more delicious than a slice of sweet bread. This gingerbread mini loaf is one of my favorite breads to enjoy this time of year. The warm holiday smells flow throughout my home when I make this bread. It is filled with the flavors of the holiday season in every bite and the rich molasses in the bread keeps it nice and moist.

Just like my lemon loaf, this gingerbread loaf Starbucks copycat is filled with pantry staple ingredients that come together so easily. You will never know the difference because it taste is just like Starbucks.

Since this bread is made in mini loaf pans, you can easily double or triple the recipe and give as homemade gifts over the holidays. This bread also tastes marvelous the day after making. I like to enjoy it the next day with coffee as the flavors really pop a day after making.

If you are looking for more sweet breads to enjoy, check out this mini pumpkin bread and mini banana bread. These both make great holiday gifts too.

Ingredients

Butter: Use a softened butter which adds flavor and moisture.
Brown sugar: Use a light or dark variety for moisture and an extra molasses flavor.
Molasses: Gives the bread a rich depth of flavor. A dark molasses is recommended.
Corn syrup: Helps keep the sweet bread moist creating a chewy texture that doesn't crumble.
Milk: I am using 2 % that helps provide moisture to the loaf.
All purpose flour: The base flour used in the bread loaf.
Spices: Ground ginger and all spice- a must for gingerbread!
Baking soda: The leavening agent that will help the loaf rise.
Cream cheese frosting: Softened cream cheese, powdered sugar, vanilla extract and milk (as needed)

Scroll down to the recipe card for quantities used.

Instructions

Let's lightly grease our mini loaf pan and preheat the oven. We will need a saucepan and a large mixing bowl. Follow the instructions below to make this tasty holiday treat.

A saucepot contains a light brown liquid and a block of butter on a wooden table surface.

Combine the butter, brown sugar, molasses, corn syrup, and milk in a small saucepan.

A saucepan filled with brown liquid on a brown cloth.

Heat the mixture until it comes to a gentle boil, then remove from the stove and let it cool slightly.

A glass bowl filled with flour rests on a brown cloth on a wooden surface.

In a large mixing bowl, sift together the flour, baking soda, ground ginger, and ground allspice.

A glass bowl containing flour and liquid ingredients on a brown cloth.

Gradually add the warm liquid mixture to the bowl of dry ingredients. Stir until just combined, making sure not to overmix.

A loaf pan filled with unbaked pumpkin batter sits on a textured brown cloth.

Pour the batter into the prepared loaf pan.

Loaf of bread in a metal baking pan on a textured fabric background.

Bake the loaf for about 1 hour until the top is firm and bounces back when lightly pressed.

A glass bowl containing cream cheese and powdered sugar on a brown cloth.

While the loaf cools, beat the softened cream cheese in a bowl until smooth. Gradually add the powdered sugar and vanilla extract.

A glass bowl filled with smooth, creamy white mixture on a brown cloth.

Mix until creamy. If the frosting is too thick, add 1 to 2 tablespoons of milk to reach the desired consistency.

Once the loaf has completely cooled, spread the cream cheese frosting evenly. Slice and enjoy.

Hint: ensure the loaf is completely cooled before spreading the icing. Warm bread can cause the cream cheese icing to melt and slide off, leaving you with a messy finish. For extra smooth icing, beat it until fluffy and let it slightly chill before applying.

Variations

Here are ways you can change up the recipe:

Add some citrus flavor. Give this loaf a touch of citrus by grating some orange or lemon zest into the cream cheese frosting or the batter.
Add some crunch. Chopped walnuts, pecans or these festive candied almonds give it some extra crunch and sweetness.
Add some dried fruit. Add in your favorite dried fruit for some more sweetness and elevated texture. Dried cranberries, raisins or these chopped apple slices can be a great accompaniment to the loaf.
Chocolate delight. Throw in a handful of chocolate chips or white chocolate chips to give this warm bread a touch of chocolate flavoring.
Add spices. Cinnamon, clove, cardamom, or nutmeg are all festive warm spices that can easily be added for more warm flavoring.
Make a glaze. Switch out the cream cheese frosting by making a simple glaze using powdered sugar and milk.

A slice of frosted carrot cake on a patterned rectangular plate, resting on a gray cloth.

Tips

Top tip: Sift the dry ingredients. This will help avoid any lumps in the batter.

Grease an 8x4 inch mini loaf pan. You don't want the bread to stick, and this will allow it to be removed easily.
Bring to a gentle boil. When combining the butter, brown sugar, molasses, corn syrup and milk, bring to a boil then remove and let cool off.
Do not overmix the batter. Overmixing can lend to a touch loaf so only mix until combined.
Check for doneness. The top of the loaf should be firm with a little bit of give when you press on it. Place a toothpick in the center to see if it comes out clean.
For the cream cheese icing, use softened cream cheese for best results.
If frosting is too thick, add in 1-2 tablespoons until desired consistency is reached.
Let bread cool before applying the frosting. Spread the cream cheese frosting over a piece once fully cooled.

Serving suggestions

This gingerbread loaf recipe tastes wonderful along side a cold glass of your favorite milk. It is also perfect with your daily coffee to enjoy at breakfast or as an afternoon treat. If you are looking for a little extra sweetness, might I suggest you enjoy with this vanilla Frappuccino.

Gingerbread mini loaf can be enjoyed as is with the cream cheese frosting or you can switch it up a bit and top it with whipped cream. You can also apply a little butter to a slice in place of the frosting. For a real sweet treat, enjoy with a scoop of vanilla ice cream.

This gingerbread loaf is an excellent option to have on a dessert tray along with these cinnamon roll cookies or apple pie cookies this holiday season.

A slice of carrot cake with white frosting on a plate, partially eaten, with a fork beside it.

Storage

Store this gingerbread loaf in an airtight container at room temperature for up to 4 days. If you want to extend the life of the bread, wrap in plastic wrap then store in an airtight container in the fridge for up to a week.

To freeze, wrap in plastic wrap then with a layer of aluminum foil to avoid freezer burn. Place in a freezer safe container or bag up to 3 months. When ready to enjoy, thaw overnight in refrigerator.

FAQs

Why does my gingerbread loaf sink in the middle?

Overmixing the batter, oven temperature irregularity and inaccurate measurements of the ingredients can cause the loaf to sink in the middle.

What is an alterative to use besides molasses?

You can substitute molasses for maple syrup or more dark corn syrup. Just know the flavor might be slightly different.

Can I make the batter ahead of time?

Unfortunately no, for this recipe it is best to bake the loaf as soon as you mix the batter. The baking soda will start working and the bread will not rise properly ending up with a too dense loaf.