Mini Holiday Gingerbread Loaves

Mini Holiday Gingerbread Loaves could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 489 calories, 5g of protein, and 15g of fat each. For 69 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of ground cloves, unsweetened applesauce, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. 830 people were glad they tried this recipe. Christmas will be even more special with this recipe. It works well as a side dish. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Crumb. With a spoonacular score of 27%, this dish is rather bad. Similar recipes include Mini Gingerbread Loaves, Mini Gingerbread Loaves, and Gluten-Free Gingerbread Loaves.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Lightly butter and flour a mini loaf pan.In a large mixing bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger, nutmeg and cloves.In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add milk, applesauce, vanilla extract and orange zest, and continue mixing until mixture is completely combined.Fold in the dry ingredients, mixing only until just barely combined. Pour batter into the prepared pan, smoothing the top of each mini loaf. Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center of one of the loaves comes out clean.Let cool on a wire rack for 10 minutes, the remove from the pan and allow to cool off completely.While the cake cools, prepare the frosting. In a mixing bowl, beat together icing sugar, butter, vanilla extract and 1 tbsp whipping cream until smooth and spreadable. (If the icing looks too thick, add more whipping cream, a teaspoon at a time, until it loosens up to the right consistency. If it looks too runny, add more icing sugar, a tablespoon at a time, until it thickens up.)Once the loaves have cooled, spread a thin layer of icing onto each cake and decorate with a few bits of chopped orange peel. Devour on the spot, or store in an airtight container for up to 3 days.

 

Step by step:

1. Preheat oven to 350F. Lightly butter and flour a mini loaf pan.In a large mixing bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger, nutmeg and cloves.In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy.

2. Add the eggs, one at a time, beating well after each addition.

3. Add milk, applesauce, vanilla extract and orange zest, and continue mixing until mixture is completely combined.Fold in the dry ingredients, mixing only until just barely combined.

4. Pour batter into the prepared pan, smoothing the top of each mini loaf.

5. Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center of one of the loaves comes out clean.

6. Let cool on a wire rack for 10 minutes, the remove from the pan and allow to cool off completely.While the cake cools, prepare the frosting. In a mixing bowl, beat together icing sugar, butter, vanilla extract and 1 tbsp whipping cream until smooth and spreadable. (If the icing looks too thick, add more whipping cream, a teaspoon at a time, until it loosens up to the right consistency. If it looks too runny, add more icing sugar, a tablespoon at a time, until it thickens up.)Once the loaves have cooled, spread a thin layer of icing onto each cake and decorate with a few bits of chopped orange peel. Devour on the spot, or store in an airtight container for up to 3 days.

Nutrition Information:

covered percent of daily need