Mini gingerbread loaves

• Produce

  • 1 tsp Ginger, ground
  • 1 tsp Orange, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 cup Molasses

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1/4 cup Granulated sugar
  • 2/3 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 2 1/4 cups Whole wheat flour, white

• Drinks

  • 1 tbsp Orange juice, fresh

• Dairy

  • 1/2 cup Butter, unsalted

• Other

  • remaining orange zest

Found on familyfoodonthetable.com

Description

Directions

• Preheat oven to 350. Grease mini loaf pans with cooking spray. (You’ll need 4 3 x 5.75 pans.)
• In a large bowl, combine the dry ingredients — the flour, baking powder, baking soda, spices and salt.
• In a separate bowl, beat together the molasses, sugar, butter, vanilla and egg until well combined. Stir in the orange zest.
• Add the wet ingredients to the bowl with the dry ingredients, mixing just until combined. Be careful not to overmix!
• Pour into prepared mini loaf pans - there won’t be much batter in these. Bake for 23-25 minutes.
• Remove the loaves from the pans and let cool on a wire rack.
• For the orange glaze, mix together powdered sugar and 1 tablespoon orange juice. Add an additional teaspoon of orange juice, as needed, to get the glaze to a drizzling consistency. Stir in remaining orange zest.
• Drizzle loaves with orange glaze and serve warm or at room temperature.