Twelve Days of Brownies & Breads - On the Sixth Day...
These loaves are gingery, taste like a fall harvest and are ever so dense.
Gingerbread Mini Loaves
From Paula Deen’s Holiday Baking 2011 – Special Issue
Makes one dozen mini loaves
10 cups all-purpose flour
1 tbsp ground ginger
4 tsp ground cinnamon
2 tsp salt
1 tsp ground allspice
1 tsp baking soda
2 cups molasses
2 cups water
2 cups butter
1 ½ cups sugar
1 cup finely chopped crystallized ginger
Preheat oven to 350º. In a large bowl, stir together flour, ground ginger, cinnamon, salt, allspice, and baking soda. In a small saucepan, combine molasses and 2 cups water; cook, stirring occasionally, over medium heat until well combined.
In the bowl of a heavy-duty sand mixer, beat butter and sugar at medium speed until creamy; add eggs, one at a time, beating until well combined. Gradually add flour mixture to butter mixture alternately with molasses mixture, beating just until combined. Add crystallized ginger. Divide batter among 12 (3” x 5”) loaf pans. Bake for 30 – 35 minutes or until a wooden pick inserted in center comes out with a few crumbs attached. Cool completely on wire racks.