There’s something truly comforting about the warm spices mingling with zesty orange in this Spiced Gingerbread Loaf with Orange Icing Recipe. It’s that perfect balance of cozy and bright, ideal for when you want a treat that wraps you in nostalgia yet feels fresh.

A single slice of dark brown chocolate cake with a soft, crumbly texture sits on a white plate with a silver rim. The cake has one visible layer with a light layer of white frosting along the bottom edge. A single red cherry is placed on top near the side, adding a bright pop of color. A silver fork with some cake crumbs and frosting rests on the plate next to the slice. The plate is on a white marbled surface with a second plate blurred in the background. Two more red cherries are scattered nearby, one partially out of focus. 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

I absolutely adore making this Spiced Gingerbread Loaf with Orange Icing Recipe when the air gets cooler. It fills the house with the most inviting aroma and the orange icing adds a bright, fresh twist to a traditional favorite.

Balanced Flavors: The blend of ginger, cinnamon, cloves, and a hint of pepper creates a deep, inviting flavor that’s never overpowering.
Moist and Tender Texture: Thanks to molasses and butter, the loaf stays wonderfully moist and tender for days.
Easy Orange Icing: A simple icing made from confectioners’ sugar and fresh orange juice that perfectly complements the spices.
Make-Ahead Friendly: You can prepare it ahead, freeze, or store easily — perfect for holidays or last-minute guests.

A dark brown rectangular cake with two thick slices cut at the front shows a moist texture. The cake is covered with a shiny white glaze that drips unevenly down the sides and top. On the top of the cake, there are six small bright red berries arranged in a small cluster. The cake sits on white parchment paper with a few red berries scattered near it, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this loaf plays a role in delivering that classic gingerbread experience with a touch of freshness. When shopping, look for quality spices and unsulphured molasses to get the full flavor depth.

Flat lay of a small mound of all-purpose flour, a white ceramic bowl holding ground ginger, ground cinnamon, ground cloves, salt, and fresh ground black pepper neatly combined, a small white bowl of dark molasses, a small white bowl of hot water, a half cup of softened unsalted butter, a small heap of packed light brown sugar, one large whole uncracked brown egg, a small white bowl of pure vanilla extract, a small white bowl of sifted confectioners’ sugar, a small white bowl with fresh orange juice, all arranged symmetrically 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 to the loaf; spoon and level it for accuracy.
Baking Soda: Provides the necessary rise so the loaf is light and fluffy.
Ground Ginger: The star spice, giving that unmistakable gingerbread warmth.
Ground Cinnamon: Adds sweetness and depth to the spice blend.
Ground Cloves: Offers a slightly pungent kick that enhances the other spices.
Salt: Balances sweetness and elevates the spices.
Fresh Ground Pepper: A subtle heat that makes the flavors pop.
Molasses (unsulphured or dark): Provides moisture, color, and that rich, bittersweet flavor I love.
Hot Water: Helps dissolve the molasses and activates the leavening.
Unsalted Butter: Adds richness and moisture to this tender loaf.
Light or Dark Brown Sugar: Contributes sweetness and slight caramel notes.
Egg: Binds ingredients and adds tenderness; room temperature gives better mixing.
Pure Vanilla Extract: Rounds out the flavor with aromatic sweetness.
Confectioners’ Sugar: Used in the icing for a smooth, sweet finish.
Orange Juice: Freshly squeezed juice adds natural brightness and pairs beautifully with spices.

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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 playing around with this recipe, swapping things out to suit my mood or occasion. You can easily tweak the spices or the icing to make it uniquely yours – no judgment here!

Variation: Adding a handful of chopped crystallized ginger or walnuts for an extra bite — I tried this at a friend’s holiday brunch and it was a hit.
Dietary modification: You can substitute butter with coconut oil for a dairy-free version, which still keeps the loaf moist and imparts a subtle tropical note.
Seasonal twist: Swap orange juice in the icing for lemon juice in spring or maple syrup in fall for a new flavor dimension.

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

Step 1: Prep and Gather Your Ingredients

First, I adjust my oven rack to the lower third position and preheat it to 350°F (177°C). I find this helps the loaf bake evenly without burning the top. Next, I grease a 9×5-inch loaf pan thoroughly—using butter or baking spray—so the loaf slides out easily later. Having all ingredients measured and ready makes the process smooth, trust me on this!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, salt, and freshly ground pepper until everything is well combined. This ensures the spices are evenly distributed, so you don’t get a bite that’s too spicy or bland.

Step 3: Combine Molasses and Hot Water

In a separate bowl, whisk the molasses with hot water (about 100°F or 38°C). The warmth helps dissolve the molasses smoothly and melds flavors better. You can see the rich, dark liquid that forms is the secret behind that deep gingerbread color and moisture.

Step 4: Cream Butter and Sugar

Now, in a large bowl, I use my handheld mixer on high speed to beat the softened butter until smooth and creamy—roughly one minute. Next, I add brown sugar and beat again for a minute. Scraping the bowl with a silicone spatula keeps everything mixing well and avoids uneven sweet spots.

Step 5: Add the Egg and Vanilla

With the mixer on medium-high speed, I beat in the room-temperature egg and vanilla extract until fully blended. This step is key for a light textured loaf—I’ve learned that cold eggs can cause little lumps so letting them sit out helps everything come together perfectly.

Step 6: Alternate Adding Dry Ingredients and Molasses Mixture

Turn your mixer to low speed and begin adding the dry ingredients in three parts, alternating with the molasses mixture. Mix each addition just until incorporated—overmixing can make the loaf tough. The batter will be thin and a bit runny, and that’s just right! If you spot big lumps, a quick whisk with a fork helps smooth it out.

Step 7: Bake!

Pour the batter into your prepared loaf pan and bake for about 50–60 minutes. Oven times vary, so I check by inserting a toothpick in the center after 50 minutes. If it comes out clean or with just a few moist crumbs (not wet batter), it’s ready. Let it cool completely in the pan placed on a wire rack before taking it out—it helps prevent breakage.

Step 8: Make the Orange Icing and Finish

Whisk together the sifted confectioners’ sugar and freshly squeezed orange juice until smooth. You want the icing thick enough to drizzle but thin enough to set nicely. Drizzle it over the cooled loaf and let it rest for at least 30 minutes so the icing firms up just a little.

Top Tip

Over the years, I’ve learned some tricks that make this Spiced Gingerbread Loaf with Orange Icing Recipe even better. These little details help everything come together beautifully.

Room Temperature Ingredients: Always let your butter and egg come to room temp for better mixing and a tender crumb.
Sift Your Sugar: Sifting the confectioners’ sugar keeps your orange icing silky and lump-free, elevating the look and taste.
Don’t Overmix the Batter: Mix until just combined; overmixing can make the loaf dense instead of light and fluffy.
Check Oven Temperature: Ovens vary, so use a reliable oven thermometer to prevent under or overbaking.

How to Serve Spiced Gingerbread Loaf with Orange Icing Recipe

Garnishes

I like to sprinkle a little finely grated orange zest on top of the icing right before serving—adds a fragrant, fresh pop. Sometimes, I add chopped toasted pecans for crunch that contrasts with the soft loaf, making every bite interesting.

Side Dishes

This loaf pairs wonderfully with a cup of chai tea or freshly brewed coffee. For an extra special touch, I serve it alongside whipped cream or a dollop of mascarpone to balance the spices and citrus brightness.

Creative Ways to Present

During holiday gatherings, I’ve turned this loaf into mini gingerbread cupcakes by using the batter in liners, drizzled each with orange icing and decorated with tiny candied orange peel. It’s a delightful individual dessert that guests adore!

Make Ahead and Storage

Storing Leftovers

After it’s fully cooled, I cover the loaf tightly with plastic wrap or foil and keep it in the fridge. It actually tastes even better after a day or two, as the spices meld deeply. I usually find it stays fresh and moist for up to 5 days.

Freezing

I’ve frozen this loaf wrapped well in foil and placed inside a freezer bag for up to 2 months. When ready to enjoy, I thaw it overnight in the refrigerator and let it come to room temperature before serving. The texture and flavor hold up really well.

Reheating

If you want to freshen up a slice, gently warm it in the microwave for 15-20 seconds or in a warm oven (around 300°F/150°C) for 5-7 minutes. This brings back that lovely soft crumb and slightly melts the icing, making it irresistibly cozy.

Frequently Asked Questions:

Can I make this Spiced Gingerbread Loaf without molasses?

Molasses is a key ingredient that gives that authentic deep flavor and moist texture in this loaf. While you can substitute with honey or dark corn syrup, it won’t have quite the same richness and color. If you choose a substitute, reduce the hot water slightly to maintain batter consistency.

How long does the orange icing stay fresh on the loaf?

The orange icing sets fairly quickly after you drizzle it over the cooled loaf. It stays fresh and delicious for about 2-3 days at room temperature if covered lightly. For longer storage, refrigerate the iced loaf, which keeps it fresh up to 5 days.

Can I make this recipe into muffins or cupcakes?

Absolutely! Using muffin liners or greased muffin pans, pour the batter in and bake at 350°F (177°C) for 20-22 minutes. This is perfect for sharing and makes about 10-12 muffins, keeping the same wonderful flavors in a convenient size.

How can I tell when the gingerbread loaf is done baking?

The best test is to insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), the loaf is done. Since oven temperatures vary, start checking around 50 minutes to avoid overbaking.

Final Thoughts

This Spiced Gingerbread Loaf with Orange Icing Recipe holds a special place in my kitchen, reminding me of chilly afternoons spent baking and sharing with friends. I hope it brings that same warmth and joy to your home. Give it a try — you’ll fall in love with the cozy spice and bright citrus glaze, just like I did!