Preheat oven to 350 degrees F. Grease and flour 5 mini loaf pans (or use baking spray) Place on baking sheet and set aside.

In a medium bowl, stir together the flour, baking soda, salt, ground cinnamon and ground ginger. Set this bowl aside.

Using a large saucepan, melt the butter over medium heat. Add the molasses, brown sugar and ginger root. Stirring constantly cook one additional minute then remove from heat.

Whisk in the milk then the eggs. Add the flour mixture to the pan and combine until no flour is visible and the batter is smooth.

Divide evenly into the pans and bake 20-25 minutes until a toothpick inserted near the middle comes out clean. Your oven may vary. Remove the baking sheet from the oven and place the pans on a wire rack for a minimum of 15 minutes prior to removal. Allow to completely cool before glazing.

In a small bowl whisk the glaze ingredients together until smooth. Pipe designs on top of the cooled loaves with pastry bag or spread with a spoon. Allow the glaze to set firmly before serving or wrapping for freshness.