Our first Friday in December - and I’m sure I’m not the only one thinking it’s GO TIME! My in-laws are visiting this weekend, I’m taking M to see the Nutcracker for the first time, she’s got her first dance recital, I’ve got my annual girls gingerbread house party (for the adults only ) and I’ve gotta make some goodies for J’s preschool bake sale and Santa visit on Monday. Yup, the holidays are here. But we’ve also got our Christmas tree up now, most of the decorations are done, and I caved and we’re doing the Elf on the Shelf this year. A decision I may come to regret but so far we’re keeping it low-key and fun.
The kids named our Elf, a girl, Ginger. For gingerbread. Which is all kinds of appropriate for today’s post! These gingerbread loaves are full of warm cinnamon, ginger and clove spices and get serious richness and depth of flavor from the molasses. I use orange zest in the batter and for an extra special treat, I like to drizzle these with a simple orange glaze — it’s just powdered sugar with some more orange zest and a squeeze of juice from the orange. You can leave the orange glaze off to have these for a morning treat with your tea or coffee, or if you want to wrap them up as a gift. I give these out to everyone - my kids’ teachers, neighbors, friends, even the mailman! Wrap them up in saran wrap and add some pretty ribbon and you’ve got a perfect little package!
Notes on making mini gingerbread loaves:
I use these mini bread pans that measure 3" x 5.75” You’ll need 4 for this recipe. (I also use them to make mini versions of my whole wheat orange cranberry bread and to help shape my raw date brownies.) The middle of the loaf may fall slightly as it cools. I’ve modified the recipe a few times to minimize this as much as possible but it still happens to some of my loaves. I figure it’s just a place for extra glaze to pool up 😉 You could lighten these up a little by replacing ¼ cup of the butter with ¼ cup unsweetened applesauce if you prefer. I like it with the orange glaze, but it’s optional. The gingerbread loaves are just sweet enough on their own - and make an especially lovely morning breakfast. They also pack better for gifting without the glaze.
As for storing, extra loaves can be stored at room temperature for 4-5 days or in the fridge for up to a week. You can also freeze the loaves (without the glaze) for up to 3 months. This is great for making ahead for the holidays! You can try baking this in one large 9x5 loaf pan. Increase the baking time to about 50-60 minutes and test it with a toothpick to determine when it’s done.
I hope your weekend is full of holiday cheer and that your baking plans include these sweet little gingerbread loaves. Enjoy! XO, Kathryn P.S. You might also love these old fashioned ginger snaps; such a great holiday cookie!
I use these mini bread pans that measure 3″ x 5.75” You’ll need 4 for this recipe. You can also try baking this in one large 9x5 loaf pan. Increase the baking time to about 50-60 minutes and check it with a toothpick to determine when it’s done. The middle of the loaf may fall a bit after baking. It’s a good spot for some extra glaze to pool. 😊 Extra loaves can be stored at room temperature for 4-5 days or in the fridge for up to a week. You can also freeze the loaves (without the glaze) for up to 3 months.
