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Old Fashioned Gingerbread For One

This gingerbread recipe is perfect for the holidays or any time of the year! It's a small batch recipe that delivers a perfectly spiced small loaf of gingerbread. So easy to make and the perfect amount to serve one or two people.

a small gingerbread cake in a red baking dish.

Old fashioned gingerbread is perfect to enjoy during the holidays. It's a lovely treat to enjoy with coffee or tea and is delightful served as shown or with a dollop of whipped cream or a dusting of powdered sugar.

Why This Recipe Works

  • If you're cooking for one, you may hesitate to bake a big gingerbread cake. The typical gingerbread recipes yields 6 to 8 servings easily. That's why this delightful gingerbread recipe is perfect for those cooking for one - this mini loaf is the ideal size and this recipe yields about 4 squares of gingerbread depending on the size of your squares.
  • Every year when the holiday season begins, I can't wait to make homemade gingerbread. The warm spices fill my kitchen with wonderful aromas and I often wonder why I don't bake a small loaf of gingerbread year round.
  • This small loaf of gingerbread is perfectly spiced, has a tender crumb, and is incredibly delicious.

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A square slice of gingerbread on a small plate with the baking dish in the background

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Ingredient Notes

See the recipe box below for ingredient amounts and full instructions.

  • Sugar: Just 2 tablespoons of granulated sugar is used in this mini gingerbread loaf recipe.
  • Butter: Use softened salted butter. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
  • Egg yolk: One egg yolk binds everything together. See below for ways to use the egg white.
  • Molasses: This ingredient is essential in any gingerbread recipe. My favorite brands are: Grandma's Unsulphured Molasses and Brer Rabbit Molasses.
  • Flour: Use all-purpose flour.
  • Baking Soda: This helps the cake rise.
  • Spices: Use ground cinnamon, ground ginger, and ground cloves: I use these spices often this time of the year. I also add 1/8 of a teaspoon of salt.
  • Hot Water: We use hot water to thin out the molasses and provide a little little liquid for the gingerbread batter.

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How To Make This Recipe

Scroll down for the complete recipe instructions.

  1. Cream together sugar and butter. Beat in egg yolk, and mix in molasses.
  2. In a separate small bowl, whisk together the dry ingredients. Pour into the sugar/butter mixture and mix well.
  3. Stir in hot water.
  4. Pour into a buttered dish and bake for 30 minutes.

Expert Tips

  • The success of this recipe depends on the size of the baking dish you use. I use a 5-inch dish which measures 5-inches x 5-inches and is 1 3/4-inches deep. For best results, use a dish of similar size. A 6.5-inch x 4.9-inch dish or two 8-ounce ramekins would work well with this recipe too.

Frequently Asked Questions

How Do I Store Gingerbread?

Wrap leftovers tightly in plastic wrap. Gingerbread will keep 4 days at room temperature, or up to a week in the refrigerator.

Can I Freeze Gingerbread?

Yes, you can. Bake and allow gingerbread to cool completely. Wrap tightly in plastic wrap and freeze for up to 6 months. Thaw in the refrigerator or at room temperature.

an overhead picture of a square piece of gingerbread on a white plate.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this gingerbread recipe, you might like to consider using them in any of these single serving and small batch recipes:

Other Single Serving and Small Batch Holiday Recipes

Although I love these recipes year round, you might like to consider making one or more of these holiday treats at Christmas or any other special holiday.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this gingerbread or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

Gingerbread For One | One Dish Kitchen

Gingerbread For One

Prep Time: 15 minutes
Cook Time: 30 minutes
Cool: 15 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keywords: cake
Servings: 4 servings
Calories: 225kcal
Author: Joanie Zisk


  • 2 tablespoons granulated sugar
  • 2 tablespoons salted butter , softened
  • 1 large egg yolk
  • 1/4 cup molasses
  • 2/3 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon kosher salt
  • 1/4 cup hot water


  • Heat oven to 350 degrees F (175 degrees C). Grease a 5-inch baking dish or dish of similar size.
  • In a medium-sized bowl, cream together the sugar and butter. Beat in the egg yolk, and mix in the molasses.
  • In a small bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Pour into the sugar/butter mixture and mix well.
  • Stir in the hot water.
  • Pour into the prepared pan.
  • Bake for 30 minutes, until a knife inserted in the center comes out clean.
  • Allow to cool in pan before slicing.


Expert Tips
  • The success of this recipe depends on the size of the baking dish you use. I use a 5-inch dish which measures 5-inches x 5-inches and is 1 3/4-inches deep. For best results, use a dish of similar size. A 6.5-inch x 4.9-inch dish or two 8-ounce ramekins would work well with this recipe too.


Serving: 1serving | Calories: 225kcal | Carbohydrates: 38g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 201mg | Potassium: 330mg | Sugar: 21g | Vitamin A: 235IU | Calcium: 55mg | Iron: 2.1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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37 thoughts on “Old Fashioned Gingerbread For One”

  1. 4 stars
    This recipe was good. I doubled it to have enough for two people. I used a silicone baking mold. I made 7 but I put too much batter in the cavities so it would probably have made 8 or 9. If I make again, I will probably sub brown sugar and use a little more. What would happen if I used a whole egg and not just the yolk? Thanks.

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