Description

This Spiced Gingerbread Loaf is a moist and flavorful treat perfect for the holiday season or anytime you crave warm spices and sweet molasses. Made with a blend of ginger, cinnamon, cloves, and a hint of pepper, this loaf offers a perfect balance of spice and sweetness. Topped with a bright orange icing, it's a delightful twist on the classic gingerbread flavor.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Wet Ingredients

2/3 cup (226g) unsulphured or dark molasses (do not use blackstrap)
3/4 cup (180g/ml) hot water (about 100°F / 38°C)
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/3 cup (67g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Orange Icing

1 cup (120g) confectioners’ sugar, sifted
2–3 Tablespoons (30–45ml) orange juice

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Instructions

Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, salt, and pepper until fully combined. Set this mixture aside.
Combine Molasses and Water: In a separate bowl or dish, whisk the molasses and hot water together until smooth.
Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and continue beating on high speed for another minute until well creamed. Scrape down the sides and bottom of the bowl as needed.
Add Egg and Vanilla: On medium-high speed, beat in the egg and vanilla extract until combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
Incorporate Dry Ingredients and Molasses Mixture: With the mixer on low speed, add the dry ingredients in three additions, alternating with the molasses and hot water mixture, starting and ending with the dry ingredients. Mix each addition just until incorporated to avoid overmixing. The batter will be thin; whisk out any large lumps.
Bake the Loaf: Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cooling time will vary depending on your oven.
Cool the Loaf: Allow the gingerbread loaf to cool completely in the pan set on a wire rack before removing it from the pan.
Make the Orange Icing: Whisk the confectioners’ sugar and orange juice together until smooth. Drizzle the icing over the cooled loaf evenly.
Storage: Store leftover loaf covered tightly in the refrigerator for up to 5 days. The flavor improves after a day or two.

Notes

Make Ahead & Freezing Instructions: Bake the loaf, cool completely, and cover tightly at room temperature overnight. Freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Special Tools: 9×5-inch Loaf Pan, Glass Mixing Bowls, Whisk, Electric Mixer (Handheld or Stand), Silicone Spatula, Cooling Rack.
Variation for Muffins or Cupcakes: Pour batter into muffin liners or a greased muffin pan and bake at 350°F (177°C) for 22 minutes. Makes about 10-12 muffins.
Use unsulphured molasses for best flavor. Avoid blackstrap molasses.
Make sure the butter and egg are at room temperature for smooth batter.

Nutrition

Serving Size: 1 slice (1/10th of loaf)
Calories: 250 kcal
Sugar: 18 g
Sodium: 220 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 45 mg