Baked, Cakes, Desserts
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Eggless Mini Gingerbread Loaves

Mini Gingerbread Loaves

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!

Mini Gingerbread Loaves
Mini Gingerbread Loaves
Mini Gingerbread Loaves

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.Mini Gingerbread Loaves
  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.Mini Gingerbread Loaves
  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.Mini Gingerbread Loaves
  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.Mini Gingerbread Loaves
  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.Mini Gingerbread Loaves
  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.Mini Gingerbread Loaves
  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!Mini Gingerbread Loaves
5 from 3 votes
Mini Gingerbread Loaves
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%
Calcium 101mg10%
Vitamin C 1mg1%
Vitamin A 252IU5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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