During the holidays, I love to deliver baked goods to my friends and family as a special holiday treat! These mini gingerbread loaves with cream cheese glaze were my treat of choice last year and I think they were a success. I received so many sweet texts and calls about how delicious this bread was! You can also make it into one large loaf if you are making it for the whole family to enjoy!
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Prep Time:
15m
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Cook Time:
40m
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Total Time:
55m
Ingredients
for the Bread:
- 1 stick butter, room temperature
- 1 c sugar
- 2 eggs
- 1/2 c boiling water
- 1 c molasses
- ½ teaspoon vanilla
- ½ cup sour cream
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 tsp. baking soda
- 2 ½ cup flour
for the Glaze:
- 4 oz cream cheese, room temperature
- ½ cup powdered sugar
- 2 tbsp. milk
- splash vanilla
Instructions
- Preheat oven to 350.
- Place the butter and sugar in the bottom of a bowl of a stand mixer with a paddle attachment. Mix until the butter and sugar are incorporated. With the mixer on low, add the eggs one at a time. Then add the water, molasses, and vanilla. Once the wet ingredients are combined, add in the sour cream. Then add the ginger, cinnamon, cloves, salt, baking soda and flour. (You can sift the dry ingredient before incorporating but it is not necessary.) Mix until just combined. Pour into your loaf or mini loaf pans, like I did, and bake. My mini leaves only needed 30 to 40 minutes to bake but a regular loaf pan would take around an hour to an hour and 15 minutes. Check your bread to make sure it doesn’t burn. It will be ready when a toothpick comes out with no batter on it.
- While the bread is baking mix the cream cheese, sugar, milk, and vanilla with a mixer until it is a good drizzle consistency. If the glaze is too thin you can add more sugar, if it is too thick you can add more milk.
- When the bread comes out of the oven drizzle with the glaze. I prefer to serve my bread warm but it is delicious at all temperatures!
xo, Rachel
