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.

A single slice of dark brown chocolate cake with a soft, crumbly texture sits on a white plate with a silver rim. The cake has one visible layer with a light layer of white frosting along the bottom edge. A single red cherry is placed on top near the side, adding a bright pop of color. A silver fork with some cake crumbs and frosting rests on the plate next to the slice. The plate is on a white marbled surface with a second plate blurred in the background. Two more red cherries are scattered nearby, one partially out of focus. Photo taken with an iphone --ar 2:3 --v 7

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.

A dark brown rectangular cake with two thick slices cut at the front shows a moist texture. The cake is covered with a shiny white glaze that drips unevenly down the sides and top. On the top of the cake, there are six small bright red berries arranged in a small cluster. The cake sits on white parchment paper with a few red berries scattered near it, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of all-purpose flour, a white ceramic bowl holding ground ginger, ground cinnamon, ground cloves, salt, and fresh ground black pepper neatly combined, a small white bowl of dark molasses, a small white bowl of hot water, a half cup of softened unsalted butter, a small heap of packed light brown sugar, one large whole uncracked brown egg, a small white bowl of pure vanilla extract, a small white bowl of sifted confectioners’ sugar, a small white bowl with fresh orange juice, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I substitute molasses with honey or maple syrup?

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.

Why is my gingerbread loaf dense or heavy?

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.

Can I make this loaf into muffins or cupcakes?

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.

How do I get the best texture from the orange icing?

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!