Gingerbread Streusel Mini Loaves
Super soft and perfectly spiced, these gingerbread streusel mini loaves are such a fun and delicious baked treat during the holiday season!
Gingerbread is one of my favorite flavors during the holidays! Enjoying the warm and spicy flavors of gingerbread in a fluffy quick bread topped with streusel might be the best way to get a gingerbread fix.
Gingerbread Quick Bread Batter
The batter for these cute little gingerbread loaves involves mixing the wet ingredients:
- oil
- buttermilk
- brown sugar
- molasses
- eggs
- vanilla
And then piling in the dry ingredients:
- flour
- baking powder + baking soda + salt
- cinnamon + cloves + ginger + allspice
I’m too lazy to whisk them together separately first, but you can definitely do that if you are worried about clumps and bumps and spices not being thoroughly dispersed.
Like any good quick bread or muffin recipe, mix just until those ingredients are combined and the dry streaks have disappeared.
No need to win a world record for mixing here. A few little lumps are ok.
The batter is deliciously thick and luscious and very gingerbread-y in all the best ways.
Streusel Your Way to Happiness
I challenge anyone to tell me even just one thing wrong with streusel. It is the delight of my baking life, and it is a fantastic addition to these fragrantly spiced loaves.
Because a heavy streusel will weigh down the bread causing it not to rise well in the oven, the streusel in this recipe is meant to be light and ever-so-slightly crumbly.
(And yes, although it pains me to admit it, you can leave off the streusel for a tasty unadorned gingerbread loaf version.)
Converting to a Full-Size Loaf Pan
Judging by the ingredient amounts, the batter for this recipe should convert quite well to a 9X5-inch loaf pan if you want to bake one larger loaf instead of three mini loaves.
Make sure the pan isn’t filled more than 1/2 to 2/3 full of batter (you may or may not need all the streusel for one larger loaf).
I will say, though, there is something really appealing and fun about the mini loaves. I have these mini loaf pans {aff. link} – they are nonstick, bake evenly, and have lasted for years.
These gingerbread streusel mini loaves would make a great holiday treat for friends or neighbors and a wonderful addition to a holiday dessert or appetizer spread.
The gingerbread flavor is just so good! Perfectly warm and spicy without being overpowering or annoying.
Bonus: no need to burn a Christmas-scented candle because your house is going to smell AMAZING while these little loaves bake away in the oven.
Gingerbread Streusel Mini Loaves
Ingredients
Bread:
- ½ cup (98 g) neutral-flavored oil (like canola, vegetable, grapeseed)
- ½ cup (121 g) buttermilk
- ¾ cup (159 g) packed light brown sugar
- ¼ cup (85 g) unsulphured molasses
- 2 large (100 g) eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (213 g) 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 ground cloves
- ¼ teaspoon ground allspice
Streusel:
- ¼ cup (36 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon packed brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter, softened
- ¼ cup (30-40 g) finely chopped pecans
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
- It’s important to take into account what type of bread pan is being used. If the bread pan has a dark coating, reduce the oven temperature by 25 degrees and increase baking time as needed.
- Under baking the bread may cause it to sink, so make sure to bake fully until the top springs back to the touch and the center is not wet with batter.
- Don’t open the oven while baking (until the very end when checking doneness).
- To combat the sinking, consider adding another 1/4 to 1/3 cup flour to the batter.
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Recipe source: adapted from a recipe in Bake from Scratch magazine (2022); used oil instead of butter for a fluffier loaf, changed dry ingredient amounts as well as sugar amounts and altered streusel to make less to avoid having a lot left over
These gingerbread loaves had an amazing flavor! My kids ate all that they could. I should’ve known better to try a quick loaf that wasn’t set to high altitude adjustments. I live at 6000 feet in elevation. The middle of the loaves not just sunk but had a huge hole. I was so sad, but definitely want to try again with some adjustments.
Made today. Just perfect! Lower temp by 10 degrees and extend baking time by 15 minutes
Couldn’t ask for a nicer homemade treat to share this Christmas season
I just updated the recipe with some notes on how to troubleshoot (and prevent) the bread from sinking.
I added a little more flour but two table spoons and rounded measure of baking powder and soda and didn’t over mix wet and dry together. Thank you for this wonderful gingerbread.
I used plain aluminum mini loaf pans, sprayed with nonstick canola oil spray. The streusel was eaten by the bread. The loaves were flat on top, and most of the streusel had disappeared. They did not come out of the oven domed and then sink – they came out flat. Elevation here is just under 800 feet. The flavor is definitely mild.
The flavor of these little loaves is delicious, especially with the streusel topping! Mine sank in the middle while baking, like some others have commented, but they still looked nice and were giftable. The spicy gingerbread flavor is a nice addition to all the chocolaty treats we like around this time of year, and I’ll be making them again this week!
I haven’t been able to get this recipe out of my mind since you posted it. And all the ingredients are just waiting… Do you think this would work in a BUNDT pan with the streusel in the middle (between layers of batter) like a sock it to me cake?
Hi Debra, sounds like a super delicious idea! I think you’d need to increase (maybe double) the batter for a bundt pan? But otherwise, I think it is definitely worth a try!
Unfortunately mine caved in. I used my tried and true light colored loaf pans and I have a canyon of streusel goodness almost to the bottom along my loafs. It tastes and smells yummy though. I wonder if the pecans needed to be much smaller or maybe mixed in with the batter?
Hi Natasha, chopping the pecans ultra-fine might help. Do you mind telling me elevation you live at?
This same thing happened to me! Delicious smell and flavor, completely caved in the middle. Streusel canyon is a good description. We live at 400′.
Hi Mel! I made these little yummy breads today and they are delicious! I baked them for just under 30 minutes and they didn’t sink and the streusel is crunchy. I used the pans you recommended and the breads didn’t stick. I had some fresh ginger so I grated about a tablespoon and added it with the spices to up the ginger flavor – so good. Side note: I was watching a cooking video and the chef suggested mixing the baking soda and baking powder in with the wet ingredients so they get mixed in thoroughly before adding the flour. Have you tried this method?
Merry Christmas and I can’t wait to receive your cook book 🙂
Hi Patricia! Thanks for taking the time to leave a review! Love the idea of fresh ginger. I almost always mix baking soda, salt and powder in with the wet ingredients with my cookie dough but haven’t tried it in a wetter batter like this (afraid of clumping) but I bet it would work if it gets whisked in really well! Merry Christmas to you, too!
After reading the reviews I decided to bake mine at 325 and to use half the streusel in attempt to prevent sinking in the middle. Unfortunately mine still sunk. I did one loaf and baked 45-50 minutes before a toothpick came out clean in the middle. My pan was dark, but I adjusted the temp for that. I do live in Utah, so higher elevation, but I thought my batter was thick enough so I didn’t add any more flour. Just wanted to share my experience. My house smells amazing though and I can’t wait to try it tomorrow morning!
Hi Natalie – sorry the loaves still had some sinking. That’s happening to others, too – I’m wondering if it is an elevation issue? Or perhaps baking as one large loaf might increase the potential for sinking…I’ll try and troubleshoot!
Made as muffins. A few sunk in the middle but still tasted delicious and texture was excellent. Everyone loved them. They taste like a gingerbread cookie but lighter, fluffier, and not as sweet. So good.
Can’t wait for your cookbook, Mel!!!
So happy you loved this recipe, Stephanie – I agree that the gingerbread taste is mild…but perfect!
Moist, delicious and not overly sweet. I live at a high altitude and added a little extra flour, as well as extended my time. Thank you for an awesome recipe
Thanks, Stephanie! Appreciate you taking the time to let me know!
Hi Mel. Can I use butter, olive oil, or coconut oil in place of the oils you have listed?
You could certainly experiment with another type of oil! I haven’t tried a substitution, but it stands a pretty good chance of working. Olive oil will impart a stronger flavor and sometimes melted coconut oil can give a slightly greasy texture to baked goods…but I think it would be worth it to experiment.
I made these cute little loaves this morning and they are so good! I weighed my flour and also used the Wilton mini pans. I did not have buttermilk so I subbed 1/3c sour cream and about 2.5 tablespoons of skim milk for the 1/2c of buttermilk. My loaves did NOT sink, but domed nicely instead. Mine took 28 minutes to bake. I like that these are not a heavy gingerbread but are instead sweet and nicely spiced – perfect for kids and for gifting. Thank you for a great recipe!!
Thanks for including your changes, Paula! That is helpful for anyone who is experiencing sinking loaves.
Very tasty recipe! 2 of my 3 loaves sank in the middle. I am using non-stick light colored pans.
I think for all the sinking loaves, it might be helpful to add 3 to 5 minutes (if not more) to the baking time…did they sink after you took them out of the oven?
Mine are still in the oven but yes mine have sunk in the oven & I am up to 30 min. I used the pans you recommend, added a couple Tbs flour but still sunk. If they taste as good as they smell (and the batter tasted) they will still be wonderful. I’ll update my stars after trying one.
So so delicious
Glad you liked it, Aurelia!
Not sure what all the problems are with the sinking, I’m guessing not checking with a toothpick before taking it out?….but just made this and it is amazing! Will definitely be making this over and over.
Thanks for the review, Natalie!
Can I give this bread a 75 star out of 5????? I will be making this over and over and over and over again!!!
Wow! Thanks, Judi!
First I want to say I am 74 years old and baking is a passion for me. After retiring from teaching I even had a little baking business from home for a few years. But I have had some failures along the way for sure. I saw this recipe last night and had to make it last night. I love using mini baking pans and used 3. I followed the recipe perfectly; checking myself as I went and afterwards. The batter was NOT thick in my opinion. It came out of the oven with the streusel sunk in the middle and doughy texture; but the completely baked part was totally delicious!! What did I do wrong. The streusel was light; not heavy at all; but bc the batter was thin….could that be why it sunk in the middle. I just pitched that part. I would LOVE to make this perfectly bc it was so very delicious. Can you help. There was NO spreading the banner in the pans; just poured it in. My other breads like pumpkin, strawberry, Amish, zucchini, etc. never sunk in the middle. Thanks so much.
Hi Mary! What kind of bread pans are you using? Are they light in color or do they have a dark coating? You aren’t the only one that had trouble with the loaves sinking. It could be due to the type of pans, the elevation you live at, the streusel (it can weigh down the bread a bit). This quick bread doesn’t dome quite as high as other quick breads without streusel. I’d suggest adding a bit more flour (maybe 1/4 cup) and bake longer until it is no longer doughy in the center (it could be that it needs a bit more baking time in your oven).
I’ve made it twice. Both times the middle sank in. The second time I tried adding more flour, because the batter was thin the first time. Not sure why they are doing that. They taste good, but don’t look pretty.
Hi Nicole, what elevation do you live at? Also, what type of mini bread pans are you using? Are they light in color or do they have a dark coating? If you live at high elevation, you can try adding a bit more flour (I know you said you already tried that…) and/or reducing the oven temperature to 325 and baking for a bit longer.
I tried this in a single loaf pan. I would definitely go easy on the strusel topping, my fell in the middle and didn’t bake through and the edges were overdone. I would try again with less topping, or in the mini loaf pans because the flavor is delicious!!
Hi Meg, some reasons for sinking could be due to the type of bread pan used. If your bread pan has a dark coating, it may help to lower the baking temperature by 15-25 degrees and bake longer so it bakes through without the edges getting over done.
This is so delicious! The streusel kind of sunk a bit in the middle, but I didn’t mind because it’s so yummy!
Thanks, Becky! Thanks for making this recipe so fast and reporting back!!
I just made these they are very yummy but having some issues with the streusel it fell off the side and just sunk in the middle. what did i do wrongs?
Hi Cathy, try filling up the mini loaf pans less full – this will help the streusel not fall off the sides. The other thing you could try is lightly pressing the streusel into the batter before baking. The sinking in the center could be from elevation (do you live at high elevation) or due to the type of bread pans. Also, the weight of the streusel means this bread won’t dome quite as well as other quick breads.
Can this be made into one large loaf? if yes what size pan and how long will it take to bake?
Yes, there are details in the post and in the notes of the recipe. I’d suggest using a 9X5-inch pan and baking for 55-60 minutes.
Yum! Made for breakfast this morning as muffins so we can freeze extras. It made 12 standard muffins (baked for about 18 minutes). Thanks Mel!
What a great idea to make them as muffins, Liz! Thanks for including the details!
Liz, the muffin version was a great idea and turned out great!! I made half in a regular muffin pan, the other in my silicone muffin pan. The silicon version turned out perfect, the muffins in the metal pan sank in just slightly, but still good. Very yummy recipe Mel!
Can the pecans be omitted from the streusel without altering the texture too much? We have a nut allergy.
I would love it if you included the weight of flour in grams. I find it makes my baking more consistent and usually shy away from recipes that don’t include weight in grams. I love gingerbread and can’t wait to try this recipe
Tina, I don’t know if you have ever used the King Arthur Flour ingredient weight chart online, but it’s super helpful in converting measurements to ounces or grams. I’ve used it with some of Mel’s other recipes and they always turn out great. Here’s the link: https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Thanks Sara, I actually do use KAF weight measurements in grams when making their recipes but I find other recipe developers use different weight measurements for flour. Anywhere from 120 grams to 140 grams per cup and those differences can really throw off a recipe. I will try this recipe using 120g and see what happens. Thanks!
I think Mel typically uses 140-142g flour per cup 🙂 I went back and checked a couple of her recipes!
Thanks Becky!
Thanks for chiming in, Becky (and others!). Yes, I use 142 grams of flour per cup. All my recipes are tested that way. King Arthur Flour uses about 120 grams of flour per cup so subbing in their weight measures may make my recipes turn out a bit different.
Hi Tina, I apologize. I always include gram amounts in baking recipes, but I posted this recipe before adding those. I just updated the recipe with the amounts.