Mini Spiced Gingerbread Loaves
Mini spiced gingerbread loaves are a delightful treat that perfectly capture the essence of the holiday season. Their warm, spiced flavors combined with the sweet aroma of molasses make these mini loaves incredibly appealing for both family gatherings and festive occasions. With a delightful glaze that adds a touch of charm, each bite promises comfort and joy.
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These mini spiced gingerbread loaves embody the warmth and coziness of wintertime baking. They are easy to make and can be shared with family and friends, making them a perfect addition to any holiday table. The balanced blend of spices, including ginger, cinnamon, and cloves, adds depth to each loaf, while the non-alcoholic gin alternative brings a unique twist to the traditional recipe. Ideal for gifting, they stay moist and flavorful for days, allowing everyone to enjoy them long after they’re baked.
How to Make Mini Spiced Gingerbread Loaves
Ingredients:
- 2 ½ cups (300g) all-purpose flour, unbleached and sifted
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- 1 cup (220g) packed dark brown sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) unsulphured dark molasses
- ¼ cup (60ml) hot water or freshly brewed hot coffee
- ¼ cup (60ml) good quality non-alcoholic gin alternative
- 1 teaspoon pure vanilla extract
For the Glaze:
- 1 ½ cups (180g) powdered sugar, sifted
- 3-4 tablespoons (45-60ml) good quality non-alcoholic gin alternative
- Pinch of fine sea salt
Step-by-Step Instructions:
- Preheat Oven & Prepare Pans
Preheat your oven to 350°F (175°C). Generously grease and flour 8-10 mini loaf pan cavities (approx. 3×5 inches each), or line with parchment paper inserts for easy removal. - Combine Dry Ingredients
In a medium bowl, whisk together the sifted all-purpose flour, ground ginger, ground cinnamon, ground cloves, freshly grated nutmeg, baking soda, baking powder, and sea salt. Whisk thoroughly for at least 30 seconds to ensure even distribution of spices and leavening agents. Set aside. - Prepare Molasses Mixture
In a separate small, heatproof bowl or measuring cup, combine the dark molasses, hot water (or hot coffee), and the ¼ cup of non-alcoholic gin alternative. Stir well until the molasses is fully dissolved and thoroughly combined with the liquids. The heat helps the molasses blend seamlessly. - Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened unsalted butter and packed dark brown sugar on medium-high speed for about 3-5 minutes, until the mixture is light, fluffy, and noticeably paler in color. Scrape down the sides of the bowl frequently. - Add Eggs and Liquids
Reduce the mixer speed to medium-low. Add the large eggs, one at a time, beating well after each addition until fully incorporated. Next, slowly pour in the molasses-non-alcoholic gin alternative-water mixture from the previous step, along with the vanilla extract, while the mixer is still running on low speed. Mix until just combined. - Combine Wet and Dry Ingredients
With the mixer on the lowest speed, or by hand with a spatula, begin adding your dry ingredient mixture to the wet mixture in three additions. Mix only until streaks of flour disappear after each addition. Do not overmix; stop as soon as the flour is just incorporated and no dry streaks remain. A few small lumps are acceptable. - Fill Pans
Divide the batter evenly among your prepared mini loaf pans, filling each cavity about two-thirds full to allow for proper rising. - Bake Loaves
Carefully transfer the filled mini loaf pans to your preheated oven. Bake for approximately 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean or with a few moist crumbs attached. The loaves should be golden brown and spring back lightly when gently pressed. - Cool Loaves
Once baked, remove the pans from the oven and let the loaves cool in their pans for about 10-15 minutes on a wire rack. After this initial cooling, carefully invert the pans to remove the loaves onto the wire rack and allow them to cool completely before glazing. - Prepare Non-Alcoholic Gin Glaze
While the loaves are cooling, prepare the glaze. In a medium bowl, combine the sifted powdered sugar and a pinch of fine sea salt. Gradually add the non-alcoholic gin alternative, starting with 3 tablespoons, and whisk continuously until you achieve a smooth, pourable, yet thick consistency. Adjust with more alternative (a teaspoon at a time) or powdered sugar as needed to reach desired thickness. - Glaze and Serve
Once your mini loaves are completely cool, place the wire rack with the loaves over a baking sheet or parchment paper to catch drips. Drizzle the non-alcoholic gin alternative glaze generously over the top of each loaf. Allow the glaze to set for at least 30 minutes at room temperature before serving. Enjoy your delicious treats!
How to Serve Mini Spiced Gingerbread Loaves
These mini spiced gingerbread loaves make stunning centerpieces for any holiday gathering. Serve them sliced, alongside a warm beverage like tea, coffee, or hot chocolate. You can also present them on a festive platter, garnished with fresh herbs like rosemary or thyme for a lovely touch. For a cozy vibe, consider packaging them in decorative boxes as gifts for friends and family.
How to Store Mini Spiced Gingerbread Loaves
To store your mini spiced gingerbread loaves, let them cool completely before wrapping. Use plastic wrap or aluminum foil to cover the loaves tightly. They will stay fresh at room temperature for about 3-5 days. For longer storage, freeze the loaves in airtight containers for up to 3 months. Thaw them overnight in the refrigerator and bring them back to room temperature before serving.
Tips to Make Mini Spiced Gingerbread Loaves Perfect
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation.
- Don’t Overmix: Mix until just combined to keep the loaves light and fluffy.
- Check Doneness: Use a toothpick to check for doneness, and adjust baking times based on your oven.
- Custom Glaze: Experiment with different flavors for the glaze, such as orange juice or cream for a unique twist.
Flavor Variations
While the original spices are delightful, you can customize the flavor of your mini spiced gingerbread loaves. Try adding chocolate chips, dried fruit, or nuts for extra texture. You can also swap some of the molasses for maple syrup for a different sweetener profile. For those who enjoy a hint of fruitiness, consider mixing in some finely grated zest from oranges or lemons.
Pro Tips for Success
- Use Fresh Spices: Ensure your spices are fresh for maximum flavor.
- Measure Accurately: Be precise with your ingredient measurements for the best results.
- Experiment with Shapes: While mini loaves are charming, you can also use muffin tins or even larger loaf pans.
FAQs About Mini Spiced Gingerbread Loaves
Can I make these loaves ahead of time?
Absolutely! These loaves store well, making them perfect for pre-holiday baking. Bake them a few days in advance and store them wrapped. They get even better as the flavors meld together over time.
What can I use instead of a non-alcoholic gin alternative?
If you don’t have a non-alcoholic gin alternative, consider using sparkling water for a similar effect, or simply omit it altogether. Adjust the liquid balance slightly by adding more hot water or coffee if necessary.
How can I ensure my loaves rise properly?
Make sure your baking soda and baking powder are fresh and not expired. Properly measuring your flour and not overmixing the batter are also crucial for achieving a good rise.
Final Thoughts
Mini spiced gingerbread loaves are a wonderful addition to your holiday baking lineup. They offer a heartwarming flavor profile and a festive touch that everyone will love. Make them for your family, or present them as heartfelt gifts to friends. With their rich spices and sweet glaze, these loaves are sure to bring joy and warmth to any gathering. Happy baking!
Mini Spiced Gingerbread Loaves
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour 8-10 mini loaf pan cavities or line with parchment paper.
- In a medium bowl, whisk together the sifted flour, ground ginger, ground cinnamon, ground cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
- In a separate small bowl, combine the molasses, hot water (or coffee), and non-alcoholic gin alternative. Stir until the molasses is fully dissolved.
- In a stand mixer, beat the butter and brown sugar on medium-high speed for 3-5 minutes until light and fluffy.
- Reduce speed and add the eggs one at a time, mixing well after each addition. Gradually add the molasses mixture and vanilla, mixing until just combined.
- Add the dry ingredients in three additions, mixing just until no dry streaks remain.
- Divide the batter evenly among the prepared mini loaf pans, filling each cavity about two-thirds full.
- Bake for approximately 25-30 minutes, or until a skewer inserted in the center comes out clean.
- Cool the loaves in the pans for 10-15 minutes before inverting onto a wire rack to cool completely.
- While the loaves cool, prepare the glaze by combining powdered sugar and a pinch of salt, then gradually adding the non-alcoholic gin alternative and whisk until smooth.
- Drizzle the glaze over the cooled loaves and let set for at least 30 minutes before serving.