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
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; I prefer 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
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
