Mini Gingerbread Loaves for a Sweet New Year

I haven’t updated my blog in forever. I’m so sorry dear readers! Teaching has consumed so much of my time/life/energy/thoughts/dreams/being. When I do leave school, I may still have inspiration for baking but I have few daylight hours to take pictures and sometimes I just can’t bare to be on the computer any longer than I have to, as I crave adult contact and outside adventures! Over winter vacation though, I have had ample time to relax and recuperate, and be outside to my heart’s content. I have baked up a storm, although it wouldn’t seem like it from the small number of pictures I’ve taken. I did capture these delicious Orange Pumpkin Gingerbread Loaves, and I’m happy to share them with you. My lovely housemate gave me these mini loaf pans for the holidays, but the recipe is versatile and you can bake the batter into a larger loaf pan or a cake pan if you want. The orange juice gives a nice spicy flavor, and really highlights the ginger.

Bake these delicious treats to ring in a sweet new year! Have a happy holiday, everyone!

Gingerbread Ingredients and Recipe:

1/2 cup canned pumpkin
1 cup dark molasses
1 cup orange juice
2 1/2 cups whole wheat flour (you can use plain white flour, or do as I did: Easily make it gluten-free by using Bob’s Red Mill brand Gluten-Free Baking Mix)
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tsp. powdered ginger
1/2 tsp. salt
1/4 cup finely chopped candied ginger (optional)
1 Tbsp. orange zest (optional)

Preheat oven to 350ºF.

Mix pumpkin and molasses. Add orange juice.
Sift together the dry ingredients and combine everything together.

Pour into a non-stick 8×8 inch baking pan, or a loaf pan.  Bake 60 minutes. Bake the mini loaves for only about 18 minutes. If you stick a knife into the middle, it should come out nearly clean but not quite – you want it to be a little sticky.


9 Responses to “Mini Gingerbread Loaves for a Sweet New Year”

  1. 1 Julie December 31, 2010 at 3:30 pm

    these were sooooo yummy!

  2. 2 FoodFeud January 1, 2011 at 9:35 am

    These sound like a really great way to round up the last of all the leftover holiday baking ingredients – pumpkin, candied ginger, molasses. I love the addition of orange zest and juice too.

  3. 3 Allyson January 1, 2011 at 10:32 pm

    Oh, these look perfect! I will def be trying these out with some gf flours… hooray for 2011! ❤

  4. 5 talia January 2, 2011 at 11:24 am

    yay! new post! cute cute!

  5. 7 jodye @ 'scend food January 3, 2011 at 11:02 pm

    These gingerbread loaves look delicious, and I love the use of pumpkin puree!

  6. 8 Belinda Y. Hughes September 21, 2013 at 5:17 pm

    I love that this is not only vegan and gluten free, the orange and ginger take pumpkin in an exciting direction I’ve never had before. Thanks!

  1. 1 Good Kharma keeps the wheel turning Trackback on January 23, 2011 at 2:52 am

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December 2010

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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ©cookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!