Mini Gingerbread Loaves — pillowy and fluffy, these warm, spiced gingerbread loaves are the most adorable dessert to make this holiday season! Topped off with lemon frosting for a burst of freshness, this comforting cake perfectly captures the sweetness of the season!

Gingerbread has always been a holiday staple at our home. From cookies to houses, I love the warm, spiced flavor that stops it from being too sweet. These individually-portioned cakes are the cutest, easiest dessert fit for holiday parties and family time alike!

HOW TO MAKE EGGLESS MINI GINGERBREAD LOAVES:

1. Preheat! Preheat the oven to 350ºF/180ºC.
2. Mix Dry Ingredients! In a large bowl, sieve together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Lightly whisk until combined. Set it aside.
3. Make Buttermilk! Now in a separate bowl, combine milk and vinegar in a cup and let sit for 10 minutes. The milk will thicken slightly and you will see small curdled bits when your buttermilk is ready. Set it aside.
4. Beat Butter & Brown Sugar! In another medium bowl, take butter and brown sugar and whisk them thoroughly until the sugar dissolves. Add in molasses and vanilla extract and mix until well combined.
5. Make Batter! Now, add in the sieved dry ingredients on top of the wet ingredients. Then, add in your buttermilk and mix until well combined. Don’t over-mix the batter.
6. Pour Batter! To make mini loaves, spoon the batter into mini bread loaf molds about 2/3 way full and arrange them on a baking tray. To make muffins, line a cupcake pan with cupcake liners and fill in the batter about 2/3 way full.
7. Bake! Bake the gingerbread for about 20 minutes. To test if the gingerbread is done, insert a small toothpick in the center and if it comes out clean, the gingerbread is ready.
8. Cool! Take the gingerbread out of the oven and let them cool completely for about an 1 hour on the counter.
9. Make Lemon Frosting! In a small bowl, mix together powdered sugar, lemon juice, and lemon zest, and 2 tsp water. Now, slowly add more water, 1 tsp at a time, until you reach drizzling consistency. It should be a little thicker like a paste if you want to use a piping bag.
10. Apply Frosting! Pipe or drizzle the frosting on the cooled gingerbread loaves/muffins. Garnish with your desired toppings. I used fresh mint and red currants. Enjoy!

5 from 3 votes

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Eggless Mini Gingerbread Loaves

Prep Time

25 mins

Cook Time

20 mins

 

Mini Gingerbread Loaves — pillowy and fluffy, these warm, spiced gingerbread loaves are the most adorable dessert to make this holiday season! Topped off with lemon frosting for a burst of freshness, this comforting cake perfectly captures the sweetness of the season!

Course: Baked, Dessert

Cuisine: American

Keyword: eggless

Custom Category: Baked, Cakes, Desserts

Servings: 12 pcs

Calories: 229 kcal

Author: Nidhi Bothra

Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1/2 tsp ginger powder
• pinch nutmeg powder
• 3/4 cup milk
• 1 tsp apple cider vinegar
• 1/2 cup unsalted butter , softened
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 tsp vanilla extract

Lemon Frosting:

• 1/4 cup powdered sugar or confectioners (icing) sugar
• 1/4 tsp lemon juice
• 1/2 tsp lemon zest
• 1 tbsp water , as needed

Instructions

1. Preheat the oven to 350ºF/180ºC.

2. In a large bowl, sieve together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Lightly whisk until combined. Set it aside.

3. Now in a separate bowl, combine milk and vinegar in a cup and let sit for 10 minutes. The milk will thicken slightly and you will see small curdled bits when your buttermilk is ready. Set it aside.

4. In another medium bowl, take butter and brown sugar and whisk them thoroughly until the sugar dissolves. Add in molasses and vanilla extract and mix until well combined.

5. Now, add in the sieved dry ingredients on top of the wet ingredients. Then, add in your buttermilk and mix until well combined. Don't over-mix the batter.

6. For mini loaves: Spoon the batter into mini bread loaf molds about 2/3 way full and arrange them on a baking tray.

   For muffins: Line a cupcake pan with cupcake liners and fill in the batter about 2/3 way full.

7. Bake it for about 20 minutes. To test if the gingerbread is done, insert a small toothpick in the center and if it comes out clean, the gingerbread is ready.

8. Take the gingerbread out of the oven and let them cool completely for about an 1 hour on the counter.

9. Lemon Frosting: In a small bowl, mix together powdered sugar, lemon juice, and lemon zest, and 2 tsp water. Now, slowly add more water, 1 tsp at a time, until you reach drizzling consistency. It should be a little thicker like a paste if you want to use a piping bag.

10. Pipe or drizzle the frosting on the cooled gingerbread loaves/muffins. Garnish with your desired toppings. I used fresh mint and red currants. Enjoy!

Nutrition Facts

Eggless Mini Gingerbread Loaves

Amount Per Serving

Calories 229 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 22mg7%

Sodium 158mg7%

Potassium 266mg8%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 20g22%

Protein 3g6%

Vitamin A 252IU5%

Vitamin C 1mg1%

Calcium 101mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!