Description
A moist and flavorful spiced gingerbread loaf infused with warm spices like ginger, cinnamon, and cloves, sweetened with molasses and brown sugar, finished with a bright orange icing drizzle. Perfect as a cozy dessert or snack during the holiday season.
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
- 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
- Preheat Oven and Prepare Pan: Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt, and pepper until combined. Set aside.
- Combine Molasses and Water: In a separate bowl or dish, whisk the molasses and hot water together until well mixed.
- Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy (about 1 minute). Add brown sugar and beat on high speed for another minute until fairly well creamed. Scrape down the bowl as needed.
- Add Egg and Vanilla: On medium-high speed, beat in the egg and vanilla extract until combined. Scrape down the bowl as necessary for even mixing.
- Incorporate Dry Ingredients and Molasses Mixture: With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses mixture, mixing each addition just until incorporated. Avoid overmixing; the batter will be thin. Whisk out any big lumps manually if needed.
- Pour and Bake: Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs. Oven times may vary slightly.
- Cool: Allow the gingerbread loaf to cool completely in the pan set on a wire rack before removing.
- Prepare Orange Icing: Whisk together the confectioners’ sugar and orange juice until smooth and drizzle over the cooled loaf.
Notes
- The loaf can be baked ahead and stored covered tightly at room temperature overnight or refrigerated for up to 5 days; flavor improves after a day or two.
- You can freeze the loaf for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- To make muffins or cupcakes, pour batter into muffin liners or a greased muffin pan and bake at 350°F (177°C) for 22 minutes. Makes about 10-12 muffins.
- Use a 9×5-inch loaf pan for best results. Properly soften butter to room temperature for easier creaming.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
