Description
Delight in this classic Spiced Gingerbread Loaf, rich with warm spices and the deep flavor of molasses. Perfectly moist and tender, it's topped with a zesty orange icing that adds a refreshing brightness. Ideal for cozy gatherings or a comforting treat with your afternoon tea.
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; Grandma’s brand recommended)
- 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 and Prepare Pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, salt, and fresh ground pepper until well combined. Set this mixture aside.
- Combine Molasses and Water: In a separate bowl, whisk the molasses with the hot water (about 100°F) until fully blended and smooth.
- Cream Butter and Sugar: 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 the brown sugar and continue beating on high speed for another minute until creamed together well. Scrape down the bowl as needed.
- Add Egg and Vanilla: On medium-high speed, beat in the egg and vanilla extract until just combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Incorporate Dry and Wet Ingredients: With the mixer on low speed, alternately add the dry ingredients in three additions and the molasses-water mixture, mixing each addition just until incorporated. Avoid overmixing; the batter will be thin. Whisk out any lumps manually if needed.
- Bake the Loaf: 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, so check doneness accordingly.
- Cool Completely: Remove the loaf from the oven and allow it to cool completely in the pan on a wire rack before removing from the pan.
- Prepare and Add Icing: Whisk together the sifted confectioners’ sugar and orange juice until smooth. Drizzle the orange icing over the cooled gingerbread loaf.
Notes
- Make Ahead & Freezing: The loaf can be baked, cooled, and covered tightly at room temperature overnight. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Variations: For 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.
- Special Tools: Use a 9×5-inch loaf pan, glass mixing bowls, whisk, electric mixer (handheld or stand), silicone spatula, and cooling rack for best results.
- Batter Note: Batter will be thin which is normal for this recipe. Avoid overmixing to keep the loaf tender.
- Storage: Keep leftover loaf tightly covered in the refrigerator for up to 5 days. Flavor improves after a day or two.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
