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

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; preferred Grandma’s brand)
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 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