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Imagine a cozy evening, the aroma of warm spices wafting through your kitchen as you pull out a mini loaf of perfectly spiced gingerbread. This small Gingerbread loaf recipe is a heartwarming treat that captures the essence of the holiday season, yet is simple enough to enjoy any time of the year. It’s a small batch recipe, yielding about four squares of tender, delicious gingerbread from a small baking dish. Whether you’re a seasoned baker or new to the kitchen, this recipe offers the joy of homemade gingerbread without the fuss of a large batch.
Explore more small batch holiday treats with our recipes for sweet Sugar Plums, creamy Fudge, zesty Peppermint Bark, and buttery Shortbread Bites – ideal for small celebrations or personal indulgence.
Table of Contents
Why You’ll Love This Gingerbread Recipe
- Perfect Portion: Ideal for those cooking for one or seeking a small treat without leftovers.
- Easy to Make: Simple, straightforward steps make this recipe a breeze, even for beginners.
- Wonderful Aromas: Fills your kitchen with the delightful scents of cinnamon, ginger, and molasses.
- Versatile: Enjoy it as a dessert, snack, or festive holiday treat.
- Customizable: Easily adaptable with various spices or toppings to suit your taste.
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Ingredients
This section provides a quick rundown of the ingredients used in this small batch Gingerbread recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Sugar: Our mini gingerbread loaf recipe calls for just 2 tablespoons of granulated sugar, adding the perfect amount of sweetness.
- Butter: Use softened salted butter. It should be cool but yield to pressure, leaving an indentation when pressed.
- Egg Yolk: One egg yolk is used for binding. Hang on to the egg white and use it in any of our egg white recipes like, a mini Pavlova or two Vanilla Cupcakes.
- Molasses: A key component in gingerbread, we recommend Grandma’s Unsulphured Molasses or Brer Rabbit Molasses for the best flavor. Avoid blackstrap molasses due to its bitterness. In the UK, black treacle is a suitable alternative. Consider using leftover molasses in a small batch of Molasses Cookies, Gingerbread Granola, or even Baked Beans!
- Flour: Standard all-purpose flour is perfect for this recipe.
- Baking Soda: This ingredient is essential for helping the cake rise and achieve the right texture.
- Spices: Ground cinnamon, ginger, and cloves are used, typical for holiday baking. Also, add 1/8 teaspoon of salt for flavor balance. This is same trio of fall spices used in our Pumpkin Pie Bars, Ginger Cookies, and Sweet Potato Casserole.
- Hot Water: This is used to dilute the molasses and provide the necessary moisture for the gingerbread batter.
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Recipe Variations
Customize this gingerbread to make it uniquely yours:
- Add Nuts: Mix in a handful of chopped walnuts or pecans for a crunchy texture.
- Chocolate Chips: For a sweet twist, add a few tablespoons of chocolate chips.
- Fruit-Filled: Fold in dried fruits like cranberries or raisins.
- Spice Change: Experiment with a pinch of nutmeg or allspice for different flavor profiles.
- Citrus Zest: A bit of orange or lemon zest can add a fresh note.
How To Make Gingerbread
- Start with Creaming: Blend the sugar and butter together until smooth.
- Incorporate Egg and Molasses: Add the egg yolk to the creamed mixture, beating well. Then, mix in the molasses until uniformly combined.
- Combine Dry Ingredients: In a small bowl, whisk the dry ingredients. Gradually add this to the sugar and butter mixture, ensuring it’s well mixed.
- Add Hot Water: Gently stir in the hot water to the batter, achieving a consistent texture.
- Prepare for Baking: Transfer the batter into a greased 5×5 inch baking dish.
- Bake: Place in the oven and bake for 30 minutes, or until the gingerbread is set and a toothpick inserted in the center comes out clean.
Serving Suggestions
Indulge in this mini gingerbread cake as a delightful treat. Here are some serving ideas:
- With a Dollop of Whipped Cream: Adds a light, creamy touch.
- Drizzled with Caramel Sauce: For extra sweetness and flavor.
- Alongside Vanilla Ice Cream: A classic pairing for a decadent dessert.
- With a Cup of Coffee or Tea: Perfect for a relaxing break.
- As a Breakfast Treat: Why not? Pair with yogurt for a balanced start.
Key Tips For Baking Gingerbread Cake
- Selecting the Right Baking Dish: The baking dish size is crucial for this gingerbread recipe. Ideally, use a 5×5 inch dish, about 1 3/4 inches deep. This size ensures even baking and perfect texture. Alternatively, a 6.5×4.9 inch dish or two 8-ounce ramekins are also suitable.
- Using Softened Butter: For this recipe, softened butter is essential. It’s crucial for creaming together with sugar to create airiness in the cake. Ensure your butter is cool but malleable; it should indent when pressed. This texture is key for a light, fluffy gingerbread.
- Oven Temperature: Ensure your oven is preheated for even baking.
- Don’t Overmix: Mix just until ingredients are combined to keep the cake tender.
- Spice It Up: Feel free to adjust the spices to suit your taste.
Frequently Asked Questions
To keep your gingerbread fresh, wrap it tightly in plastic wrap. It stays good for up to four days at room temperature. For longer storage, refrigerate it for up to a week.
Absolutely! Once baked and cooled, wrap the gingerbread tightly in plastic wrap. It can be frozen for as long as six months. To enjoy, thaw it either in the refrigerator or at room temperature.
Yes, simply double the ingredients and use a 6.5×6.5 inch baking dish or a 6×8 inch baking dish.
Discover More Single Serving And Small Batch Holiday Recipes
Looking for festive treats to brighten your holidays? These recipes are perfect not just for Christmas, but for any special occasion throughout the year:
- Small Batch Sugar Cookies: Ideal for a personal treat or a cozy gathering.
- Homemade Eggnog: A classic holiday beverage, perfectly portioned.
- Pecan Pie: Savor the rich, nutty flavor in a smaller, more manageable size.
- Peanut Butter Fudge: Indulge in this creamy, peanut buttery delight in a small batch.
These recipes provide the perfect balance of holiday cheer and convenience for smaller servings.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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 mini gingerbread cake 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 it!
Gingerbread For One
Watch How To Make This
Equipment
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons salted butter , softened
- 1 large egg yolk
- ¼ cup molasses
- ⅔ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- ¼ cup hot water
Instructions
- 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.
Notes
- Selecting the Right Baking Dish: The baking dish size is crucial for this gingerbread recipe. Ideally, use a 5×5 inch dish, about 1 3/4 inches deep. This size ensures even baking and perfect texture. Alternatively, a 6.5×4.9 inch dish or two 8-ounce ramekins are also suitable.
- Using Softened Butter: For this recipe, softened butter is essential. It’s crucial for creaming together with sugar to create airiness in the cake. Ensure your butter is cool but malleable; it should indent when pressed. This texture is key for a light, fluffy gingerbread.
- Oven Temperature: Ensure your oven is preheated for even baking.
- Don’t Overmix: Mix just until ingredients are combined to keep the cake tender.
- Spice It Up: Feel free to adjust the spices to suit your taste.
Nutrition
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.
In the UK we use treacle to make gingerbread. It gives gingerbread a lovely dark colour. Molasses is more of an American ingredient.
I will give this recipe a go using treacle.
Thanks for posting it.
What can you substitute for malasses
Hi Linda,
Although I haven’t tried it, some readers have mentioned that they have used honey instead of molasses. If you make the gingerbread with honey, please let me know how it turns out.
Joanie
How many ounces does your 5×5 baking dish hold?
The 5-inch baking dish I use holds 16-ounces. Its measurements are: 5-inches x 5-inches and is 1 3/4-inches tall. Here is a link to the one I use from Amazon – https://amzn.to/31ByNrM
I will make this soon as it was always a favorite of my husband, and our three sons when they were still at home. I always served it with a hot lemon sauce we were always just crazy about. I’d be happy to share my recipe for it and you can downsize it, too, perhaps? This is a great size to cut into fourths and share with my two small grandchildren. I love that! Thank you!
Would love the recipe for the hot lemon sauce.
Hot lemon sauce couldn’t be easier! It can be diabetic- friendly, too.
Lemon Sauce
1 Cup cold water
2 Tbsp. cornstarch
1/2 Cup Sugar or Splenda
3 Tbsp. fresh squeezed lemon juice
1 tsp. butter
Optional: 2 Tbsp. lemon zest
Blend cornstarch with water and sugar or sweetener. Bring it to a boil and cook until thickened. Remove from heat. Add lemon juice, butter, and the zest. Stir well when the butter melts. Either refrigerate the sauce or pour it over hot gingerbread while still very warm.
I put any leftover sauce on the table, and my guys always added extra, and there was never any left to refrigerate.
Barbara Gilbert
Just made the lemon sauce to go with the gingerbread. It was wonderful. Thank you for providing the recipe.
Connie
Gingerbread is excellent!! Have made it twice now and love it. Thank you Joanie.
I can’t wait to try this recipe. Looks awesome, thank you.
Hi Joanie do you think I could swap the flour for almond flour?
Joanne, I’m sorry but I haven’t tested the recipe using almond flour so I can’t tell you how it would turn out. If you make the gingerbread with almond flour please let me know how it worked.
This small batch gingerbread totally satisfies my holiday sweet tooth!
Adding microwave cooking time would be awesome…
Hi Rachelle,
I haven’t made gingerbread in the microwave so I don’t know how long it would take or how it would turn out.
I will definitely make this because I love gingerbread. One small problem, the print version of the recipe says it makes four servings. Shouldn’t’t that be one serving?
Hi Evelyn, the gingerbread is baked in a small 5-inch baking dish and I cut the gingerbread into four squares. The serving size is for one square.