Heat oven to 350 degrees.

Grease and flour a mini loaf muffin pan.

Combine the flour, baking soda, salt, ginger, cinnamon, allspice, cloves and nutmeg in a medium bowl; make a well in the center of the mixed ingredients.

In separate bowl, beat the egg with the applesauce, oil, molasses and sugar, mixing well. Pour the wet mixture into the well you made in the center of the dry ingredients.

Mix everything together just until it is moistened.

Add the water and mix until incorporated.

Fill prepared mini loaf pans two-thirds full.

Bake for 20 to 25 minutes or until toothpick inserted comes out clean.

Let the loaves cool in the pan on a wire rack. Remove when cool.

In a small bowl combine the powdered sugar with the double brewed mocha coffee until there are no lumps. Brush the glaze on each of the gingerbread loaves.

Sprinkle each loaf with some powdered sugar. Enjoy!