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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.
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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.
Absolutely lovely recipe! Made it with my 4 year old as two small cakes!
This was delicious! Made it last night for my husband and I – perfect amount with leftover! I actually took a short cut and dumped everything and used a whisk to blend – – and it was Amazing with lift, perfectly spiced, and great crumb texture. Thank you!
I LOVE gingerbread, and with only one small change to make it keto friendly, I’m going to make this for my Thanksgiving dessert! Mmmmmm!!!
Have you made this with gluten free flour? My husband and I are both gluten-free. He has intolerance for wheat and I am allergic to it.
I haven’t tested this gingerbread cake recipe with gluten-free flour but I have tested other recipes with King Arthur Gluten-free 1:1 flour and Bob’s Red Mill GF 1:1 flour with success.
Amazing cake first time making gingerbread 😍 but can you use this the recipe for cupcakes too
Yes. Check to see if they are done after 20 minutes, if not continue baking and check them in 5-minute increments until completely baked.
Made this cake for the recent holidays. Gave several away to friends and enjoyed several for ourselves. Added maple frosting. Oh, so good!
Joanie, Lemon curd or lemon pie filling are also delicious served warm on top of gingerbread. I love your single-serving recipes! It’s difficult not to waste food when you live alone and your recipes are just right for a single person.
So glad I’ve found this Gingerbread recipe. Can’t wait to make it. Thank you
I was raised on gingerbread but not always with whipped cream but a dollop of or frosting of lemon curd or custard, can’t do any other way.
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.
I’m glad you enjoyed the recipe, Mickey. I don’t recommend using the entire egg because it will change the texture of the cake.