CANDIED GINGERBREAD MINI LOAVES w/ Molasses, Cinnamon & Orange Zest | Recipe from Chef Victoria Love

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

candied ginger

🥗Healthier: dried ginger

💰Cheaper: crystallized ginger

Dried ginger is lower in sugar and calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative while water is a cost-effective option.

Preheat the oven to 375°F (190°C).

In a mixing bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy.

Add orange zest and mix well to break it up.

Add finely chopped candied ginger and mix.

Add eggs one at a time, ensuring each is fully combined before adding the next.

Add molasses, using non-stick spray on the measuring cup to help it pour out easily.

In a separate bowl, combine flour, baking soda, baking powder, salt, ground ginger, ground cloves, ground nutmeg, and cinnamon.

Stir the dry ingredients together before adding them to the wet mixture all at once.

Add cold water and mix until the batter is smooth.

Spray mini loaf pans with non-stick cooking spray and fill each pan 3/4 full with batter.

Bake in the preheated oven for about 30 minutes, testing for doneness with a knife.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens