The warm, cozy scent of spices swirling in the oven is hard to resist—this **Spiced Gingerbread Loaf with Orange Icing Recipe** brings a perfect harmony of spice and citrus that makes it stand out. It’s a wonderful treat that feels both festive and comforting, perfect for sharing with friends or savoring yourself with a hot cup of tea.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Spiced Gingerbread Loaf with Orange Icing Recipe
- Top Tip
- How to Serve Spiced Gingerbread Loaf with Orange Icing Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Spiced Gingerbread Loaf with Orange Icing Recipe
Why You'll Love This Recipe
Honestly, this isn’t just any gingerbread loaf. The blend of warming spices combined with the bright, tangy orange icing makes it a treat that’s both classic and a little unexpected. Whenever I bake this, the whole kitchen fills with a smell that instantly makes me feel cozy and happy.
- A Perfect Spice Mix: The balanced mix of ginger, cinnamon, cloves, and a hint of pepper creates a rich and multi-layered flavor.
- Moist, Tender Texture: Thanks to molasses and the right amount of butter, this loaf stays soft and moist—never dry or crumbly.
- Refreshing Orange Icing: The citrus icing brightens up the deep spices, adding a lovely zesty finish.
- Easy to Make: It’s straightforward enough for a beginner but special enough to impress your guests.
Ingredients & Why They Work
Each ingredient plays a key role in building the flavor and texture of the loaf. I recommend grabbing fresh spices and good-quality molasses for the best results—these can make or break the depth of flavor in your gingerbread.
- All-purpose flour: The base that gives structure; spooned and leveled for accuracy to keep the loaf tender.
- Baking soda: Helps the loaf rise and keeps it light but slightly dense.
- Ground ginger: The star spice, bringing warmth and a mild kick.
- Ground cinnamon: Adds sweetness and balances the sharper ginger notes.
- Ground cloves: A little goes a long way—it gives a deep, almost smoky undertone.
- Salt: Enhances all the sweet and spicy flavors.
- Fresh ground pepper: Just a pinch to add a subtle, surprising warmth.
- Unsulphured molasses: The heart of gingerbread flavor—dark molasses is best for richness without bitterness.
- Hot water: Activates and disperses the molasses smoothly—keep it warm, not hot!
- Unsalted butter: Adds richness and moistness; softened so it blends perfectly.
- Brown sugar: Brings a deeper caramel sweetness that complements the molasses.
- Egg: Binds everything together, providing structure.
- Vanilla extract: Rounds out the flavors, adding subtle sweetness and depth.
- Confectioners’ sugar (for icing): Gives the icing a smooth, sweet finish.
- Fresh orange juice: Adds a fresh, tangy citrus note that cuts through the richness.
Make It Your Way
I love tweaking this recipe depending on the season or mood—sometimes I add a handful of chopped crystallized ginger for extra zing, or swap the orange juice in the icing for lemon juice for a sharper citrus kick. You can easily make it your own!
- Variation: One time, I stirred in a few tablespoons of chopped walnuts for crunch—totally delicious and added a nice texture contrast.
- Dietary tweak: To make this vegan, swap butter for a dairy-free alternative and use a flax egg. I’ve tried it and the loaf stays delightfully moist!
- Seasonal spin: During winter, a dash of nutmeg or allspice amps up the festive vibe.
Step-by-Step: How I Make Spiced Gingerbread Loaf with Orange Icing Recipe
Step 1: Prep your oven and pan
Preheat your oven to 350°F (177°C) and adjust the rack to the lower third position—that helps the bottom cook perfectly without the top burning. Grease a 9×5-inch loaf pan well, so the loaf comes out without sticking. I use a little butter and a dusting of flour for foolproof removal.
Step 2: Mix your dry ingredients
In a medium bowl, whisk together your flour, baking soda, ginger, cinnamon, cloves, salt, and fresh ground pepper until evenly combined. This is where the warmth of the spices really starts to build a cozy flavor base.
Step 3: Combine molasses and hot water
In another bowl, whisk the molasses with hot water (about 100°F/38°C). This helps the molasses dissolve smoothly and blend well into the batter without clumping—one of those little tips I wish I’d known sooner.
Step 4: Cream the butter and sugar
Using your mixer (handheld or stand), beat the softened butter at high speed until creamy, about one minute. Add the brown sugar and beat it all together for another minute. Don’t skip scraping down the bowl sides—that ensures even mixing and avoids any dense pockets of sugar.
Step 5: Add egg and vanilla
Switch to medium-high speed and beat in the egg and vanilla extract until just combined. Again, scrape the bowl well to keep everything smooth. The batter should feel silky now and ready for the next step.
Step 6: Alternate adding dry and wet ingredients
On low speed, add the dry ingredients in three parts alternating with the molasses/water mixture. Mix only until each addition is incorporated—you want to avoid overmixing, which can toughen the loaf. The batter will be thinner than a typical cake batter, and that’s totally normal.
Step 7: Bake and test for doneness
Pour the batter into your prepared pan and bake for 50-60 minutes. I usually start checking at 50 minutes by inserting a toothpick in the center—if it comes out clean with a few moist crumbs, your loaf is perfect! Let it cool completely in the pan on a wire rack before removing to avoid any cracks or crumbles.
Step 8: Make the orange icing and drizzle
Whisk together the sifted confectioners’ sugar and fresh orange juice until smooth. I like my icing slightly runny so it can drizzle beautifully down the sides of the loaf. Pour it over the cooled gingerbread and watch it set—the orange tang really lifts the deep spices.
Top Tip
Over the years, I’ve learned some key tricks that make this Spiced Gingerbread Loaf with Orange Icing Recipe a guaranteed success every time.
- Molasses Quality Matters: Use good-quality unsulphured molasses—blackstrap can be too bitter and overpowering.
- Don’t Overmix: When adding dry ingredients, mix only until just blended to keep your loaf tender and moist.
- Sift the Sugar: Always sift confectioners’ sugar for smooth icing—no one likes lumpy frosting!
- Patience With Cooling: Let the loaf cool completely before icing; otherwise, the icing will melt right off.
How to Serve Spiced Gingerbread Loaf with Orange Icing Recipe
Garnishes
I love to sprinkle a little finely chopped candied ginger or some extra orange zest over the icing for a pop of color and zing. Sometimes, a dusting of powdered sugar can give it a snowy look that’s simply charming!
Side Dishes
This loaf pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If I’m serving it for brunch, I also love crisp apple slices or spiced tea on the side to complement the flavors.
Creative Ways to Present
For the holidays, I’ve wrapped slices individually in parchment paper tied with twine, making perfect little gifts or party favors. You can also stack slices on a pretty plate and drizzle extra orange icing on top for a special occasion centerpiece.
Make Ahead and Storage
Storing Leftovers
After icing, I cover the loaf tightly with plastic wrap or store it in an airtight container in the refrigerator. Leftovers stay moist and actually taste better after a day or two—the flavors deepen! It keeps up to 5 days without losing charm.
Freezing
I’ve frozen this loaf both iced and uniced—wrap it tightly in foil, then in plastic wrap to prevent freezer burn. It keeps beautifully for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving.
Reheating
For a little warmth and that just-baked feel, I gently reheat slices in a toaster oven at a low temperature for a few minutes. If the icing softens too much, just let it cool for a few minutes—it quickly firms back up.
Frequently Asked Questions:
Molasses has a unique robust flavor and richness that honey or maple syrup can’t fully replicate, so your gingerbread loaf won’t have the same depth if you swap it. However, you can substitute with an equal amount of dark brown sugar mixed with a tablespoon of honey or maple syrup, but expect a slightly different taste and texture.
Dense or heavy loafs usually happen if the batter is overmixed, which develops gluten and toughens the texture. Also, make sure your baking soda is fresh and your oven temperature is accurate for proper rise. Following the mixing steps gently and measuring precisely will help you get a tender, light loaf.
Absolutely! Just pour the batter into a muffin tin lined with paper liners or well-greased, and bake at 350°F (177°C) for about 20-22 minutes. They turn out moist with all the same spices and brilliance of the loaf, perfect for portion control or gifting.
Use freshly squeezed orange juice and sift the confectioners’ sugar to avoid lumps. Mix until smooth but adjust the orange juice quantity to get the desired drizzle consistency—not too runny, not too thick. If the icing is too thin, add more sugar; if too thick, a splash more juice will help. Drizzle over a completely cooled loaf for a pretty finish.
Final Thoughts
This Spiced Gingerbread Loaf with Orange Icing Recipe holds a special place in my baking repertoire—it’s that perfect combination of flavors that feels like a warm hug in food form. Making it always reminds me of cozy afternoons spent with family and friends, sharing stories and laughter. Give it a try for your next gathering or when you just want to treat yourself. You won’t regret bringing this beauty into your kitchen!
Print
Spiced Gingerbread Loaf with Orange Icing Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spiced Gingerbread Loaf is a moist and flavorful treat perfect for the holiday season or any time you crave warm spices. Made with traditional ginger, cinnamon, cloves, and a hint of fresh pepper, it's sweetened with molasses for a deep, rich taste. The loaf is topped with a bright orange icing that adds a citrusy freshness to complement the spices. Ideal for enjoying with a cup of tea or coffee, this loaf is easy to prepare and makes a delightful dessert or snack.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and ½ teaspoons ground ginger
- 1 and ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground pepper
Wet Ingredients
- ⅔ cup (226g) unsulphured or dark molasses (do not use blackstrap; preferred Grandma’s brand)
- ¾ cup (180g/ml) hot water (about 100°F / 38°C)
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- ⅓ 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
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan and set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, salt, and fresh ground pepper until evenly mixed. Set aside.
- Mix Molasses and Water: In a separate bowl, whisk the molasses and hot water together to blend smoothly.
- Cream Butter and Sugar: In a large bowl 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 beat 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 fully combined, scraping down the sides and bottom of the bowl as needed.
- Combine Dry and Wet Mixtures: With the mixer on low speed, add the dry ingredients in three additions, alternating with the molasses mixture. Mix each addition just until incorporated to avoid overmixing. The batter will be thin. Whisk out any remaining large lumps manually.
- Bake the Loaf: Pour the batter into the prepared loaf pan. Bake for around 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Oven times may vary, so check accordingly.
- Cool the Loaf: Allow the gingerbread loaf to cool completely in the pan set on a wire rack before removing it from the pan to prevent breakage.
- Prepare the Orange Icing: Whisk together the sifted confectioners’ sugar and orange juice until smooth. Adjust the amount of juice to get your desired consistency.
- Glaze the Loaf: Drizzle the orange icing over the completely cooled loaf for a bright and flavorful finish.
Notes
- Make Ahead & Freezing: Bake the loaf, then cool and cover tightly at room temperature overnight. For longer storage, freeze the loaf up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
- Special Tools: Use a 9×5-inch loaf pan, glass mixing bowls, a whisk, an electric mixer (handheld or stand), silicone spatula, and cooling rack for best results.
- Muffins or Cupcakes Variation: Pour batter into muffin liners or a greased muffin pan and bake at 350°F (177°C) for 22 minutes to make about 10-12 muffins or cupcakes.
- Oven Variability: Since oven temperatures differ, start checking the loaf’s doneness at 50 minutes to avoid overbaking.
- Butter Temperature: Use softened butter at room temperature for easy creaming and best texture.
Nutrition
- Serving Size: 1 slice (about 1/12th of loaf)
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg
Leave a Reply