There’s something incredibly inviting about the warm scent of spices mingling with bright citrus. This Spiced Gingerbread Loaf with Orange Icing Recipe brings that cozy feeling right into your kitchen—soft, fragrant, and topped with a zingy orange glaze that lifts the whole loaf to something truly special.

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

This Spiced Gingerbread Loaf with Orange Icing Recipe has become my go-to when I want a dessert or snack that feels both homey and a little fancy. The balance of warming spices against the bright orange icing is truly something to savor, and the texture is just right—moist but not heavy.

Aromatic blend: The combination of ginger, cinnamon, cloves, and even a hint of pepper makes the spices sing without overpowering.
Perfect moistness: Thanks to molasses and hot water integration, the loaf stays tender and fresh for days.
Zesty icing: The orange icing adds a refreshing citrus note that balances the sweetness and spice beautifully.
Easy to make: Straightforward ingredients and simple steps mean you can whip this up any time you crave something special.

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

Every ingredient in this Spiced Gingerbread Loaf with Orange Icing Recipe plays a role in creating the perfect balance of flavor and texture. Choosing quality molasses and fresh spices really makes a difference, and the orange juice in the icing is what brightens the whole loaf.

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 holds everything together; spooning and leveling the flour ensures you don’t add too much and dry out the loaf.
Baking soda: Helps the loaf rise, giving it a nice crumb without being too dense.
Ground ginger: The star of the show, providing that classic gingerbread warmth that’s bright and spicy.
Ground cinnamon: Adds sweet, woody notes that pair beautifully with ginger.
Ground cloves: A pinch gives an earthy depth that rounds out the spice mix.
Salt: Enhances the sweetness and balances the rich flavors.
Fresh ground pepper: An unexpected addition that adds subtle heat and complexity.
Unsulphured molasses: Delivers deep, rich, slightly bittersweet flavor—avoid blackstrap, which can be too intense.
Hot water: Brings the molasses to life and helps develop a moist batter.
Unsalted butter: Softened to room temperature for smooth creaming and a tender crumb.
Brown sugar: Adds sweetness plus a hint of caramel undertone.
Egg: Binds everything and adds richness.
Vanilla extract: A little warmth to round out the spices and sweetness.
Confectioners’ sugar and orange juice (for icing): The sugar smooths out the tangy citrus for a just-sweet-enough glaze.

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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

One of my favorite things about this Spiced Gingerbread Loaf with Orange Icing Recipe is how easy it is to tweak. Over the years, I've experimented a bit to make it my own and to suit different tastes. I encourage you to try your own spin, too!

Go nutty: I’ve tossed in chopped walnuts or pecans before baking for extra crunch and flavor. It adds a lovely texture contrast without overwhelming the spices.
Make it gluten-free: I swapped in a 1:1 gluten-free flour blend once and it worked wonderfully. Just be sure to test for doneness as crumb structure can vary.
Turn it into muffins: Pour the batter into muffin tins for a quick weekend brunch treat. They bake up faster but keep all the flavor.
Extra zing in the icing: Adding a teaspoon of grated orange zest gives the glaze even more brightness—something I love when I want an extra citrus punch.

Step-by-Step: How I Make Spiced Gingerbread Loaf with Orange Icing Recipe

Step 1: Prep Your Space and Oven

I start by adjusting my oven rack to the lower third position and preheating the oven to 350°F (177°C). Greasing the loaf pan thoroughly—I like to use a little butter and then dust with flour—prevents sticking and helps the crust develop that perfect golden edge.

Step 2: Combine the Dry Ingredients

In a medium bowl, I whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, salt, and freshly ground pepper. Whisking them ensures all the spices are evenly distributed—no one wants a clump of cinnamon in a bite!

Step 3: Mix Molasses and Hot Water

In a separate bowl, I whisk the molasses with hot water (around 100°F) to loosen it up. The warmth helps the molasses blend smoothly later on—don’t skip this step, it really helps the texture.

Step 4: Cream Butter and Sugar

Using a mixer with a paddle attachment, I beat the softened butter on high speed until it’s light and creamy—usually about a minute. Then I add the brown sugar and keep beating until it’s nicely combined. I always scrape down the bowl sides once or twice to keep things even.

Step 5: Add Egg and Vanilla

Next comes the egg and vanilla extract. Beat these on medium-high speed until fully incorporated. This step adds richness and helps bind everything without getting too dense.

Step 6: Alternate Adding Dry Ingredients and Molasses Mixture

On low speed, I add the dry ingredients in three parts, alternating with the molasses-water mixture. Mixing just until combined is key here—you want the batter to be thin but smooth. I whisk out any lingering lumps by hand for an even texture.

Step 7: Bake Until Perfect

Pour the batter into the prepared pan and bake for about 50-60 minutes. Since ovens vary, I start checking around 50 minutes by inserting a toothpick in the center. When it comes out with a few moist crumbs (not wet batter), the loaf is ready. Let it cool completely in the pan on a wire rack before removing.

Step 8: Whisk Up the Orange Icing and Drizzle

While the loaf cools, whisk the sifted confectioners’ sugar with 2-3 tablespoons of fresh orange juice until smooth. The consistency should be pourable but not too thin. Once the loaf is completely cool, drizzle the icing over the top and let it set before slicing.

Top Tip

Making this Spiced Gingerbread Loaf with Orange Icing Recipe has taught me a few things that might save you some hassle and boost your results. Little tweaks can turn good into great.

Room Temperature Butter and Egg: Cold butter or eggs can lead to uneven mixing. I always take these out early so my batter is smooth and well-combined.
Don't Overmix the Batter: Overworking the batter can make the loaf tough. Mix only until ingredients are incorporated for a tender crumb.
Check Oven Temperature: An oven thermometer helped me realize my oven runs hot, so I adjusted baking time and avoided a dry crust.
Cool Completely Before Icing: If you drizzle while warm, the icing melts right off. Waiting ensures a pretty finish and nice balance of flavors.

How to Serve Spiced Gingerbread Loaf with Orange Icing Recipe

Garnishes

I usually keep garnishes simple—some zest of fresh orange sprinkled on top of the icing adds a pop of color and extra aroma. For special occasions, a sprinkle of chopped toasted nuts or crystallized ginger bits works beautifully to complement the spices and add texture.

Side Dishes

This loaf pairs wonderfully with a cup of tea or coffee for a cozy afternoon treat. I've also served it alongside lightly whipped cream or cream cheese frosting for a dessert twist. Fresh fruit like sliced pears or oranges can be a nice, refreshing counterpoint to the rich gingerbread flavors.

Creative Ways to Present

For holiday gatherings, I’ve arranged slices on a festive platter adorned with sprigs of fresh rosemary and cinnamon sticks, which adds an inviting aroma and beautiful presentation. Layering a few slices with thin orange slices in between makes a charming dessert stack that's easy to serve and visually appealing.

Make Ahead and Storage

Storing Leftovers

Leftover gingerbread keeps best tightly covered in the refrigerator for up to five days. The flavors deepen and meld beautifully after a day or two, so if you’re not eating it all immediately, I recommend waiting a bit before slicing.

Freezing

I’ve frozen whole baked loaves wrapped tightly in plastic wrap and foil, and they thaw very well in the fridge overnight. This way, you can bake a batch ahead of time and enjoy it whenever the craving hits, without losing any of the moist texture or flavor.

Reheating

To freshen up leftovers, I gently rewarm slices in a toaster oven or regular oven at low heat for about 5-7 minutes. This revives the soft texture and the spices come alive again. Just avoid microwaving, which can make the loaf gummy.

Frequently Asked Questions:

Can I use blackstrap molasses instead of dark molasses?

Blackstrap molasses has a much stronger, more bitter flavor that can overpower the delicate spices in this loaf. I suggest sticking to unsulphured or dark molasses like Grandma’s brand for the best results.

How do I know when the gingerbread loaf is done baking?

Insert a toothpick into the center of the loaf around 50 minutes of baking. If it comes out clean or with just a few moist crumbs (not wet batter), the loaf is done. Ovens vary, so keep an eye starting at 50 minutes to avoid overbaking.

Can I make this recipe into muffins or cupcakes?

Absolutely! Just pour the batter into lined or greased muffin tins and bake at 350°F (177°C) for 20–22 minutes. It yields about 10-12 muffins and retains the same wonderful flavors.

What if I don’t have fresh orange juice for the icing?

You can use bottled orange juice in a pinch, but fresh juice gives the best bright flavor and aroma. If that’s not available, a tablespoon of orange extract mixed with water or milk can work as a substitute.

Final Thoughts

This Spiced Gingerbread Loaf with Orange Icing Recipe is truly a favorite of mine—not just because it’s delicious but because it fills the kitchen with comforting aromas and brings people together around the table. I hope you enjoy baking and savoring it as much as I do. Whether for a cozy night in or a festive gathering, this loaf is sure to make your day a little sweeter and a lot more special.