There’s something about the cozy warmth of spices paired with a bright, citrusy finish that just feels like a hug in dessert form. This Spiced Gingerbread Loaf with Orange Icing Recipe strikes that perfect balance, bringing together deep molasses flavors with a zingy orange sweetness that’s downright irresistible.

A single slice of dark brown chocolate cake sits on a shiny white plate with a slightly wavy edge. The cake has one thick layer showing a moist, crumbly texture and a thin layer of light cream frosting visible along the bottom edge. A small red cherry rests on top near the edge. In front of the slice, a silver fork holds a small bite of cake with some cream frosting. A few crumbs and a second red cherry are scattered around the plate on a white marbled surface. 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 isn’t just any gingerbread loaf – it’s my go-to when I want something that’s beautifully spiced but still light enough that you want another slice. The orange icing doesn’t just decorate it; it lifts the loaf, adding brightness and a lovely tang. I love how it feels festive without being fussy.

Perfectly Balanced Spices: The mix of ginger, cinnamon, cloves, and even a hint of fresh pepper creates a nuanced depth that keeps you coming back.
Molasses Magic: Using dark unsulphured molasses adds rich, complex sweetness without bitterness, making the loaf moist and tender.
Bright Orange Icing: Fresh orange juice in the icing cuts through the richness, giving each bite a refreshing zing you won’t forget.
Simple Yet Special: You don’t need fancy tools or elusive ingredients—just good basics and a little love.

A dark brown chocolate loaf cake is shown sliced on a white marbled surface, revealing two thick layers of dense, moist cake. The cake is topped with a smooth, creamy white glaze that drips slightly down the sides and is decorated with a small cluster of bright red berries placed on top. The texture of the cake looks soft and rich with a slightly crumbly edge. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role here. From the flour that forms a sturdy yet tender crumb, to the spices adding warmth, every element has its place. I always recommend using the freshest spices you can find—your nose will thank you!

Flat lay of a small mound of all-purpose flour, a small white bowl of baking soda, a small white bowl with ground ginger, a small white bowl with ground cinnamon, a small white bowl with ground cloves, a small white bowl of salt, a small white bowl of fresh ground pepper, a small white bowl of dark molasses, a small white bowl of hot water, a few tablespoons of softened unsalted butter shaped as a smooth pat, a small white bowl of packed brown sugar, one large whole egg with a clean shell, a small white bowl of pure vanilla extract, a small white bowl of sifted confectioners’ sugar, a small white bowl of fresh orange juice, all ingredients arranged symmetrically and naturally placed 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 gives structure but keeps the texture soft and tender.
Baking soda: Provides lift and helps create that light crumb.
Ground ginger: The star spice that defines gingerbread, giving that characteristic warmth and bite.
Ground cinnamon: Adds sweetness and depth to balance ginger's sharpness.
Ground cloves: A little goes a long way in bringing complexity and subtle earthiness.
Salt: Enhances all the flavors and prevents the sweetness from feeling flat.
Fresh ground pepper: A surprising ingredient that adds a slight warmth and complements the spices beautifully.
Unsulphured dark molasses: Key for that rich, deep flavor — make sure you avoid blackstrap to keep it smooth and mellow.
Hot water: Helps dissolve the molasses and brings ingredients together smoothly.
Unsalted butter: Adds moisture and richness, essential for that tender crumb.
Light or dark brown sugar: Further deepens the flavor with its molasses notes.
Large egg: Binds the batter for structure and adds moisture.
Pure vanilla extract: Rounds out the flavors with a sweet, floral note.
Confectioners’ sugar (for icing): Gives the icing that smooth, melt-in-your-mouth feel.
Orange juice (for icing): Fresh juice gives that vibrant, tangy contrast to the rich loaf.

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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

I love tweaking small things here and there depending on the season or who I’m serving. This Spiced Gingerbread Loaf with Orange Icing Recipe feels like a reliable canvas for personalization, so don’t be shy to make it your own!

Variation: Sometimes I add a handful of chopped crystallized ginger or walnuts for extra texture and surprise bursts of flavor – totally worth trying on your next batch.
Dietary tweaks: Use coconut oil instead of butter for a dairy-free version, and swap the brown sugar for maple syrup if you want a different kind of sweetness.
Seasonal vibes: Around the holidays, I sprinkle extra orange zest right into the icing for an added fragrance that fills the kitchen.

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

Step 1: Prep and Set the Mood

I start by adjusting my oven rack to the lower third position to help the loaf bake evenly without browning too fast on top. Preheat to 350°F (177°C) and grease a 9×5-inch loaf pan well — I find using butter and a light dusting of flour or parchment paper makes getting the loaf out a breeze later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt, and pepper until well combined. This ensures every bite gets a balanced spice hit and that the baking soda is evenly distributed for perfect rise.

Step 3: Blend the Molasses and Water

In a separate bowl, I whisk molasses with hot water (around 100°F or 38°C). The warmth helps dissolve it nicely so it mixes smoothly into the batter, avoiding any clumps or uneven color.

Step 4: Cream Butter and Sugar

Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high until smooth and creamy—about a minute. Then add brown sugar and keep beating for another minute. Don’t skip scraping down the sides so everything blends evenly, which helps avoid lumps.

Step 5: Beat in Egg and Vanilla

Next, add in the room-temperature egg and vanilla extract on medium-high speed until combined. This step brings moisture and richness, while vanilla rounds out the flavors beautifully.

Step 6: Alternate Dry Ingredients and Molasses Mixture

Set your mixer to low speed and add the dry ingredients in three parts, alternating with the molasses-water mixture. Mix just until everything comes together—overmixing can make the loaf tough. The batter should be thin, with no big lumps. If you spot lumps, give a quick whisk by hand.

Step 7: Bake with Patience

Pour the batter into your prepared loaf pan and bake for about 50 to 60 minutes. Every oven's a little different, so start checking at 50 minutes. Stick a toothpick in the center—if it comes out clean or with just a few moist crumbs (not wet batter), it’s done. Then, let it cool completely in the pan on a wire rack. Trust me, patience here pays off for easy slicing.

Step 8: Whisk and Drizzle the Orange Icing

While it cools, whisk confectioners’ sugar with fresh orange juice until smooth. Adjust juice quantity to get your desired drizzle consistency—it should flow easily but not be runny. Drizzle generously over the cooled loaf for that refreshing, zesty finish that brightens every bite.

Top Tip

Over the years, I’ve realized a few small tweaks make this loaf truly shine and ensure first-time success. Here’s what you need to know from my own kitchen experiments:

Softened Butter is Key: Don’t skip softening the butter to room temperature—it creames easier and traps air, keeping the loaf light.
Don’t Overmix: When combining wet and dry, mix just until incorporated—overworking the batter can make your gingerbread dense and tough.
Check Your Oven Temp: I had uneven baking once because my oven ran hot. An inexpensive oven thermometer can save you headaches and yield consistent results.
Perfect Drizzle Consistency: Add orange juice gradually to the icing so you don’t end up with runny glaze; it should hold its shape but still pour easily.

How to Serve Spiced Gingerbread Loaf with Orange Icing Recipe

Garnishes

I love finishing this loaf with a sprinkle of finely chopped candied orange peel or toasted pecans on top of the icing—adds a little crunch and an extra layer of festive flair. Sometimes a dusting of powdered sugar also works beautifully for a snowy look.

Side Dishes

Pair slices with a cup of spiced chai tea or a mug of rich hot chocolate for ultimate coziness. For brunch, a dollop of vanilla yogurt or crème fraîche alongside really rounds out the flavors.

Creative Ways to Present

For holiday gatherings, I’ve served this loaf sliced into small squares on a festive platter, garnished with edible flowers and thin orange slices. It doubles as pretty décor and a crowd-pleaser. You can also turn the batter into muffins for giftable treats!

Make Ahead and Storage

Storing Leftovers

Wrap the cooled loaf tightly with plastic wrap or store in an airtight container in the refrigerator. I’ve found letting it rest for a day actually improves the flavor as spices mellow and meld—perfect if you want to bake in advance.

Freezing

This loaf freezes wonderfully! I slice it first, then freeze in airtight containers or freezer bags with parchment between slices to keep them from sticking. Thaw overnight in the fridge and bring to room temp before serving for best texture.

Reheating

To warm leftover slices without drying them, pop on a microwave-safe plate and heat for 15-20 seconds or briefly toast in a toaster oven. The orange icing softens slightly when warmed, which tastes delightful.

Frequently Asked Questions:

Can I use blackstrap molasses in this recipe?

I don’t recommend blackstrap molasses because it has a much stronger, more bitter flavor that can overpower the loaf. Stick with unsulphured or dark molasses like Grandma’s brand for the best balance.

How do I know when the loaf is done baking?

Use the toothpick test: insert a toothpick in the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready. Avoid pulling it out too early to prevent a gummy center.

Can I make muffins or cupcakes with this batter?

Absolutely! Just pour the batter into lined muffin tins and bake for 20-22 minutes at 350°F (177°C). It makes about 10-12 muffins – perfect for sharing or gifting.

What’s the best way to store leftover Spiced Gingerbread Loaf with Orange Icing?

Wrap the leftover loaf tightly or keep it in an airtight container in the fridge for up to five days. Bringing it to room temperature before serving helps restore its tenderness and flavor.

Final Thoughts

This Spiced Gingerbread Loaf with Orange Icing Recipe is one I keep coming back to because it feels like warmth and comfort wrapped up in one sweet treat. Whether it’s a chilly afternoon, holiday gathering, or just craving a slice with coffee, it never disappoints. I hope you enjoy making and sharing it just as much as I do—it really is as joyful to bake as it is to eat!