Moist Mini Gingerbread Loaves
These moist mini gingerbread loaves are quick and easy to make, perfect for Christmas baking with a tender crumb and just-right spice level. They combine molasses and sour cream for a moist texture and nostalgic holiday flavor.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4 to 6 mini loaves (about 6 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) packed brown sugar
- ⅓ cup (80 ml) molasses
- 2 large eggs, room temperature
- ½ cup (120 ml) sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease your mini loaf pans with butter or non-stick spray and lightly dust with flour to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly combined. Set aside.
- In a large bowl, beat the softened butter with brown sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
- Beat in the molasses until fully incorporated. Then add eggs one at a time, beating well after each addition.
- Fold in the sour cream and vanilla extract until smooth.
- Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.
- Spoon the batter evenly into the prepared mini loaf pans, filling each about ¾ full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 25 minutes to avoid overbaking.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use sour cream to keep loaves moist and tender. Avoid overbaking to prevent dryness. Let loaves rest overnight wrapped in foil to deepen flavors. For gluten-free, substitute flour with gluten-free blend. For dairy-free or vegan, use coconut oil, flax eggs, and coconut yogurt. Brush with melted butter after baking if loaves seem dry.
Nutrition
- Serving Size: 1 mini loaf (about 1
- Calories: 220
- Fat: 7
- Carbohydrates: 35
- Protein: 3
Keywords: gingerbread, mini loaves, Christmas baking, holiday dessert, molasses, moist gingerbread, easy gingerbread recipe