Description
This Spiced Gingerbread Loaf is a moist and flavorful treat perfect for cozy gatherings or dessert. Infused with warm spices like ginger, cinnamon, and cloves, and sweetened with molasses and brown sugar, it's finished with a zesty orange icing that adds a delightful brightness to every bite.
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
- Prepare Oven and 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, ground ginger, cinnamon, cloves, salt, and fresh ground pepper until fully combined. Set this mixture aside.
- Combine Molasses and Water: In a separate bowl, whisk the molasses and hot water together until evenly blended.
- Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and continue beating on high for another minute until well creamed. Scrape down the bowl as needed to ensure even mixing.
- Add Egg and Vanilla: On medium-high speed, beat in the egg and vanilla extract until the mixture is fully combined, scraping down the sides and bottom of the bowl as necessary.
- Incorporate Dry Ingredients and Molasses Mixture: With the mixer on low, add the dry ingredients in three additions, alternating with the hot molasses-water mixture. Mix each addition just until combined to avoid overmixing. The batter will be thin; whisk to remove any lumps.
- Bake the Loaf: Pour the batter into the prepared loaf pan and 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. Allow the loaf to cool completely in the pan on a wire rack before removing.
- Prepare Orange Icing: Whisk together the sifted confectioners' sugar and orange juice until smooth. Drizzle over the cooled gingerbread loaf for a bright, citrusy finish.
- Storage: Store leftover loaf covered tightly in the refrigerator for up to 5 days. The flavor improves after a day or two.
Notes
- The loaf can be baked ahead, cooled, and kept covered at room temperature overnight.
- You can freeze the loaf for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.
- For muffins or cupcakes, pour batter into muffin liners or a greased muffin pan and bake at 350°F (177°C) for 22 minutes to make about 10-12 servings.
- Use a 9×5-inch loaf pan for best results and ensure oven temperature accuracy for proper baking.
- To achieve a smoother batter, whisk out any large lumps before baking.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 250 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
