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Gingerbread Loaf with Orange Icing

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This gingerbread loaf is warm, cozy, and festive, featuring deep, molasses-rich flavors enhanced by a bright orange icing, perfect for holiday gatherings and cozy mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Holiday
Calories: 315
Ingredients Method Nutrition Notes

Ingredients
  

For the loaf
  • 2 cups all-purpose flour The base of the loaf that gives structure and a tender crumb.
  • 1 teaspoon baking soda The leavening that helps the loaf rise.
  • 1.5 teaspoons ground ginger The primary warm spice for classic gingerbread flavor.
  • 1.5 teaspoons ground cinnamon Adds sweet, aromatic warmth.
  • 1/4 teaspoon ground cloves A small amount adds depth and spice complexity.
  • 1/4 teaspoon salt Balances flavors and enhances sweetness.
  • 1/8 teaspoon freshly ground black pepper A subtle bite that brightens the spice profile.
  • 2/3 cup unsulphured or dark molasses Provides rich, robust gingerbread sweetness and color.
  • 3/4 cup hot water Helps dissolve the molasses and bloom the spices.
  • 1/2 cup unsalted butter, softened For richness and a tender crumb.
  • 1/3 cup packed light or dark brown sugar For caramel notes and moisture.
  • 1 large egg Binds the batter and adds structure.
  • 1 teaspoon pure vanilla extract Rounds and deepens the overall flavor.
For the orange icing
  • 1 cup confectioners’ sugar Base for the orange icing that sweetens and sets smoothly.
  • 2-3 tablespoons orange juice Thins the icing and adds a fresh citrus tang.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C). Grease an 8×4 or 9×5 inch loaf pan lightly to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, salt, and black pepper until evenly combined.
  3. In another bowl, whisk the molasses and hot water together until smooth and well blended.
  4. In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla, then mix well until incorporated.
  5. Gradually add the dry ingredients and the molasses mixture alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent loosely with foil for the last 10 to 15 minutes.
Cooling and Icing
  1. Allow the loaf to cool in the pan for 1 hour before removing.
  2. Transfer the loaf to a wire rack to cool completely. For the icing, whisk the confectioners sugar and 2 to 3 tablespoons of orange juice until smooth. Drizzle the icing over the cooled loaf and let it set before slicing.

Nutrition

Serving: 1gCalories: 315kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 15g

Notes

Let the loaf cool completely before icing. If molasses is thick, warm it slightly with hot water to blend easily. Store at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.

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