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.
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.
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.
- 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.
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:
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.
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.
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.
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.
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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, perfectly balanced with warming spices like ginger, cinnamon, and cloves. Sweetened with dark molasses and enhanced with a tangy orange icing, it's an ideal baked good for cozy gatherings or a comforting 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; I prefer 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 your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly and set it aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, salt, and fresh ground pepper until well combined. Set this mixture aside.
- Combine Molasses and Water: In a separate bowl, whisk the unsulphured molasses with the hot water (approximately 100°F or 38°C) until smooth and fully blended.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter on high speed until it becomes smooth and creamy, about 1 minute. Add the packed brown sugar and continue beating on high for another minute until the mixture is fairly well creamed. Scrape down the sides and bottom of the bowl with a silicone spatula as needed.
- Add Egg and Vanilla: With the mixer on medium-high speed, beat in the large egg and pure vanilla extract until fully incorporated. Again, scrape down the sides and bottom of the bowl to ensure even mixing.
- Combine Dry and Wet Ingredients: Lower the mixer speed to low and add the dry ingredient mixture in three additions, alternating with the molasses and hot water mixture. Mix each addition just until incorporated to avoid overmixing. The batter will be thin. Use a whisk to break up any large lumps if needed.
- Pour and Bake: Pour the prepared batter into the greased loaf pan. Bake in the preheated oven for 60 minutes or until the loaf is baked through. Check doneness by inserting a toothpick into the center; it should come out clean with just a few moist crumbs. Remove from oven and let the loaf cool completely in the pan set on a wire rack.
- Prepare Orange Icing: While the loaf cools, whisk together the sifted confectioners’ sugar and orange juice (starting with 2 tablespoons) until smooth. Adjust by adding more orange juice if necessary to achieve a drizzle consistency.
- Ice the Loaf: Drizzle the orange icing evenly over the cooled gingerbread loaf for added flavor and a beautiful finish.
Notes
- Make Ahead & Freezing: Bake and cool the loaf, then cover tightly and store at room temperature overnight. For longer storage, freeze the loaf up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools: A 9×5-inch loaf pan, glass mixing bowls, whisk, electric mixer (handheld or stand), silicone spatula, and cooling rack are recommended for best results.
- Muffins or Cupcakes Variation: Pour the batter into muffin liners or a greased muffin pan and bake at 350°F (177°C) for 22 minutes to make approximately 10-12 muffins or cupcakes.
Nutrition
- Serving Size: 1 slice (about 1/12 loaf)
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 45 mg

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