This post may contain affiliate links. Please read our disclosure policy.
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.
RELATED: The Best Cookie Recipes For One
RELATED: Best Soup Recipes For One
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.
RELATED: Apple Recipes For One
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.
Can I use honey instead of molasses .?
I really feel that molasses provides an essential flavor to gingerbread. You might like to try our spice cake recipe instead: https://onedishkitchen.com/spice-cake-recipe/
I made this recipe, and it is very good. However, I computed the calories of each ingredient and found the cake had a total of 942 calories. Using the 5×5 pan, I can get 4 servings (approximately 75 grams per slice), so the calories per slice is about 235.
Amazing and will go on my Christmas baking list! So moist and really makes a generous portion for one or two.
I’m happy to hear you enjoyed the gingerbread, Gina. Thank you so much for your feedback!
I love your recipes. Have made the mini pound cake 4 times already. Next is the mini pumpkin!! Thank you!!
I mean the mini gingerbread.
I’m so glad you are enjoying the recipes. Thank you so much for taking the time to let me know.
Just made this it is delicious. I love ginger bread.
Just made this and I followed the recipe to a T. Deeelicious 😋!
I’m so happy you loved the gingerbread. Thanks so much for taking the time to let me know!
Joanie
Thanks for the amazon link. Just ordered the casserole dish. Love gingerbread but I live alone so this is perfect for me
I made this recipe and it yielded six muffins and I baked them at 350 degrees for 20 minutes…cooled them and served with cool whip.
I loved this recipe it’s the perfect amount of sweetness. I baked it in my 8” iron skillet and it baked in 25 minutes. I wrapped it in siran wrap while it was still warm but still able to remove it from the pan. It was even better the next day.
I’m so happy you enjoyed the recipe. Thank you for letting me know and for sharing your method.
Joanie
While my wife was shopping fabric @ Joann’s, I picked up a 6X6X2 Wilton pan, just for these type recipes. Might not be as deep as this finished gingerbread but, I’m certain it will be good.. :O)