This year, I wanted to do a slightly different take on a Christmas classic--something grown folks might appreciate a bit more than a typical house or cookie! These loaves of bourbon-glazed gingerbread are baked up in disposable cardboard pans, which make them perfect for gifting. Just add some ribbon and you've got the perfect homemade present for a coworker or neighbor. I found the pans at my local HomeGoods but you can also buy them here in a variety of colors.
If you are baking these up to eat or serve in your own home, this recipe makes one normal-sized loaf of dense, chewy, rich gingerbread. The base of the bread itself is your run-of-the-mill gingerbread recipe, with molasses, ginger, clove, and cinnamon providing the classic flavor and a deep, brown color. The bourbon glaze is very simple but potent: powdered sugar, vanilla, and bourbon whiskey. You can tone down [or amp up] the amount of whiskey as you see fit. I do not recommend this recipe for individuals under 21 as the alcohol is soaked into the bread rather than baked out of it!
The gingerbread on its own is solid, though, so you could omit the glaze or simply leave the bourbon out of it in order to make it kid-friendly. I spent a whole Saturday baking last weekend and imagining I was competing on The Great American Baking show. My sister and I blasted Christmas music and these little loaves of bourbon-glazed gingerbread were definitely in the mix. We also whipped up my candy cane cookies and a fun, new cookie recipe that you'll see here soon. They will all be repeated for Christmas Eve, too. Of the many reasons I love this time of year, near the top of the list is how socially-acceptable it is to just bake and bake and bake!
If this bourbon-glazed gingerbread tickles your fancy, try my spiced banana nut bread, lemon zucchini bread, lemon berry quick bread, or applesauce quick bread! Let me know your thoughts on these below. Thanks for reading!
Classic gingerbread mini loaves soaked in a simple bourbon glaze
- 2 ½ cups flour sifted
- ½ cup granulated sugar
- ½ cup butter softened to room temperature
- 1 egg
- 1 cup molasses
- 1 cup hot water
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon ground clove
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 cups powdered sugar sifted
- ¼ cup bourbon whiskey
- 1 teaspoon vanilla extract
Add softened butter, egg, and sugar to a large bowl and stir until combined. Then mix in molasses until uniform.
In another bowl, whisk together flour, baking powder, sea salt, clove, ginger, and cinnamon. Add this dry mixture to the wet mixture and mix until just combined. A very thick, doughy batter will form.
Carefully add in the hot water and mix until batter is uniform. It should become significantly thinner and scoop-able. Scoop or pour batter into four mini loaf pans, dividing evenly.
Place loaf pans onto a sheet pan then transfer to the oven. Bake for about 40 minutes or until a toothpick inserted in the center of each loaf comes out clean.
Meanwhile, mix together the glaze ingredients: powdered sugar, bourbon whiskey, and vanilla extract.
While still warm, poke holes in the tops of the gingerbread and spoon glaze over top.
Recipe by Jazzmine of Dash of Jazz
- Each loaf is approximately three servings. Nutrition facts are per serving, not per loaf.
- To freeze gingerbread loaves, do not frost. Wrap each loaf in plastic wrap this place into an airtight container. Keeps for up to three months. Thaw completely before frosting.