This is one of my favorite quick bread recipes. It’s perfect for gift-giving in these cute mini loaf ceramic dishes. This recipe makes 5 mini Gingerbread Raisin Loaves or two 8 x 4 loaves.
Mini Gingerbread Raisin Bread
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground ginger
- ¼ teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup 1% low-fat milk
- ½ cup molasses
- ¼ cup canola oil
- 2 large eggs
- ¾ cup light brown sugar, packed
- ½ to ¾ cup baking raisins
- Preheat the oven to 350° F. Spray the loaf pans with nonstick spray and set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, ginger, salt, cloves, cinnamon, and nutmeg.
- In a small bowl, combine the milk, molasses, oil, eggs, brown sugar, and raisins until well blended.
- Add the wet ingredients to the large mixing bowl. Stir until just combined.
- Pour the batter equally into the loaf pans. (For the mini loaves, do not fill the pan more than half full or it will spill over in the oven.) Add a few extra raisins on the top of each loaf and press them slightly into the batter. (I do this because the batter is very thin and a lot of raisins sink to the bottom.) If you are baking two 8 x 4 loaves, it will take about 45 – 50 minutes at 350° F or until a toothpick comes out dry. If you’re making 5 mini loaves, start testing it with a toothpick around 25 – 30 minutes. Remove the loaves from the pans and cool on a wire rack.
When the bread is completely cooled, place them back into clean mini loaf pans and wrap in cellophane with a bow.
When the bread is completely cooled, wrap in plastic wrap and place in a labeled freezer bag. Freeze up to 2 months.