Gingerbread Streusel Mini Loaves
User Reviews
4.8
Gingerbread Streusel Mini Loaves
Description
The Gingerbread Streusel Mini Loaves recipe uses a combination of neutral oil, buttermilk, brown sugar, and molasses to create a moist batter flavored with cinnamon, ginger, cloves, and allspice. Eggs and vanilla add richness, while baking powder and soda leaven the loaves. The batter is divided into mini loaf pans for individual servings.
A cinnamon pecan streusel topping made from flour, sugars, softened butter, and chopped pecans adds a sweet, crunchy layer that contrasts with the tender crumb of the bread. The loaves bake at 350°F until the tops spring back and a toothpick comes out clean, with tips to prevent sinking including adjusting flour or pan size.
These mini loaves are convenient for portion control and gifting, providing a spiced, lightly sweetened bread that pairs well with butter, cream cheese, or hot beverages. The recipe offers guidance for adapting to different loaf sizes and oven conditions to ensure even baking and proper texture.
Tips from the notes highlight the importance of not overmixing the batter, checking doneness fully to avoid sinking, and adjusting flour if needed. Different pan types and sizes influence baking time and loaf shape.
Ingredients
Bread:
- ½ cup canola oil neutral-flavored oil (like canola, vegetable, grapeseed
- ½ cup buttermilk
- ¾ cup light brown sugar packed
- ¼ cup unsulphured molasses
- 2 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour see UPDATED note!
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cloves ground
- ¼ teaspoon ground allspice
Streusel:
- ¼ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar packed
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter softened
- ¼ cup pecan finely chopped
Instructions
- Preheat oven to 350 degrees F. Lightly grease three mini loaf pans (5.75X3-inches). Set aside.
- In a large bowl, whisk together oil, buttermilk, brown sugar, molasses, eggs and vanilla until well-combined.
- Add the flour, cinnamon, ginger, baking powder, baking powder, salt, cloves and allspice. Mix until ingredients evenly combined and no dry streaks remain (don't over mix).
- Spread the batter evenly among the prepared pans (if you live at high altitude, you may want to split the batter among four pans to avoid spilling over in the oven). Place the mini loaf pans on a foil-lined baking sheet. This isn't mandatory, but it does help catch the streusel if a tiny bit spills off as the bread rises and bakes in the oven.
- For the streusel, in a small bowl, whisk together the flour, granulated sugar, brown sugar and cinnamon. Cut the butter into pieces, add to the dry ingredients, and use a pastry blender or two butter knives to cut in the butter until it is in very small pieces and the mixture is crumbly. Stir in the pecans.
- Sprinkle about 1/4 cup streusel over each loaf.
- Bake for 20 to 25 minutes (may need to add additional time - keep a close eye on the bread) until a toothpick inserted in the center comes out clean or with moist crumbs. Add additional baking time, if needed.
- Cool for a few minutes in the pan before lifting carefully out of the pan onto a wire rack to cool completely.
Notes
- If the loaves sink in the middle, try adding 1/4 to 1/3 cup more flour to the batter for better structure.
- You can bake this batter in a 9x5-inch loaf pan, filling it no more than two-thirds full, and use less streusel topping as desired.
- Reduce oven temperature by 25°F when using dark-coated pans and extend baking time accordingly.
- Ensure the loaves are baked completely; the top should spring back and the center should not feel wet.
- Avoid opening the oven during baking until the final stages to prevent collapsing.
User Reviews
Overall Rating
4.8
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