Gingerbread or chocolate . . .why choose? You’ll “loaf” the joining of these two popular holiday flavors in this recipe for Chocolate Gingerbread Mini Loaves.
Gingerbread is the quintessential holiday treat and most of have fond memories of the delicious aroma and warm, spicy taste of this flavor profile that is incorporated in cookies, cakes, and other yummy Christmas treats. Adding chocolate even deepens the flavor experience and speaks to a chocolate-lover’s soul!
This is a smaller-scale gingerbread recipe making two loaves in approximate-sized 5.5” x 3” loaf pans. You can also use all the batter in a single 6” diameter small cake pan. You can also half the recipe and make a single mini loaf and you can also double the recipe to make 4 mini loaves or fill a bigger 8” to 9” diameter cake pan.
Slice them up and serve warm with ice cream or whipped cream, or the toppings of your choice. If you’d rather gift them to a friend or family present them in nicer, disposable mini loaf liners or, even better, a beautiful ceramic mini loaf pan (can be used long after the food gift is gone)! If you are wrapping in plastic wrap or a cellophane food gift bag, make sure the gingerbread loafs are completely cooled. You can also store in the freezer for up to 6 months, in wrapped in plastic wrap and sealed in a freezer bag.
Mini Chocolate Gingerbread is easy to make, sharable, delicious! Enjoy!
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A chocolate-lover's twist on the quintessential holiday season treat – gingerbread! Simple and delicious, makes two little loaves, one for you and one for sharing!
- 4 tablespoons unsalted butter
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup buttermilk hack: whole milk + ½ tsp vinegar, let sit 5 min
- 1/3 cup molasses
- 1/2 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 tsp ground nutmeg
- 1/4 teaspoon salt
- 1 cup flour or gluten free blaking blend
- 1/2 cup mini chocolate chips
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Preheat the oven to 350F and lightly grease TWO mini loaf pans (about 5.5” x 3”) or one 6" round cake pan.
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Cream the butter and brown sugar then beat in the egg. Mix the buttermilk and molasses into butter mixture. Stir in baking soda, cocoa powder, cinnamon, ginger, nutmeg and salt until combined. Next stir in flour until a smooth batter forms. Fold in chocolate chips.
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Bake for about 25 or until a toothpick inserted in center pulls clean. Cool 10 minutes before slicing.