Gingerbread Loaves for Gifting

This time of year, I like to have a few goodies ready to give . . . for hostess gifts or a little something for a friend or neighbor. Sometimes I make cranberry orange bread. Sometimes I make Marry Me Toffee. Sometimes it's pecan shortbread. One year I got ambitious and made these little sponge cake houses.

This year, I wanted to make gingerbread, but I wanted it to be in a loaf form . . . not cut into squares and not cookies (although I have a super yummy gingerbread cookie recipe). I didn't find exactly what I wanted in an internet search, so I put together ideas from several different recipes and this is what I came up with. I love the spicy flavor, and the texture is just right, so I'm saving this one!

My recipe makes three mini loaves. I doubled to make six loaves. Of course, we wanted one for ourselves. Quality control, right? Or maybe a little slice is just right with a cup of tea or coffee. Either way, it was just as easy to make six. :)

(makes 3 mini loaves)

2 cups flour

1 teaspoon baking soda

1 1/2 teaspoons ginger

1 teaspoon cinnamon

3/4 teaspoon allspice

1/4 teaspoon cloves

1/2 teaspoon salt

1/2 cup brown sugar

1/2 cup butter, softened

1/2 cup molasses

1 teaspoon vanilla

2 eggs

1 cup buttermilk

Preheat the oven to 350 degrees.

In a mixing bowl, thoroughly mix together flour, baking soda, ginger, cinnamon, allspice, cloves, and salt.

Set aside.

In a large mixing bowl or stand mixer, cream together brown sugar and butter.

Add molasses and vanilla; mix well.

Add eggs, one at a time, until well-mixed.

Add flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.

Spoon batter into three greased mini loaf pans and bake at 350 degrees for 35 minutes.

(You could also make one full-sized loaf. Increase baking time to 45-50 minutes.)

Cool in pans for 10 minutes. Remove from pans and finish cooling on a wire rack.