Description
A deliciously spiced gingerbread loaf with warm flavors of ginger, cinnamon, and cloves, sweetened with dark molasses and topped with a bright orange icing. Perfect for cozy gatherings or as a festive treat.
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; preferred Grandma’s brand)
- 3/4 cup (180g/ml) hot water (about 100°F or 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 your oven to 350°F (177°C). Grease a 9×5-inch loaf pan and set it aside.
- Combine 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.
- Mix Molasses and Water: In a separate bowl, whisk together the molasses and hot water until fully blended.
- 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 for about 1 minute until smooth and creamy. Add the brown sugar and continue beating on high speed for another minute until well creamed. Scrape down the sides and bottom of the bowl with a silicone spatula as needed.
- Add Egg and Vanilla: On medium-high speed, beat in the egg and vanilla extract until fully combined. Scrape the bowl again to ensure even mixing.
- Incorporate Dry and Wet Ingredients: With the mixer on low speed, add the dry ingredients in three parts, alternating with the molasses-water mixture. Mix each addition just until incorporated to avoid overmixing. The batter should be thin but smooth. Whisk out any big lumps manually if needed.
- 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 or with a few moist crumbs. Oven times may vary slightly, so keep an eye on doneness.
- Cool the Loaf: Allow the gingerbread loaf to cool completely in the pan on a wire rack before removing it from the pan.
- Prepare and Apply Icing: Whisk together confectioners’ sugar and orange juice until smooth. Drizzle the orange icing evenly over the cooled loaf.
Notes
- The loaf can be baked and cooled, then covered tightly at room temperature overnight or stored in the refrigerator for up to 5 days. Flavor improves after resting a day or two.
- For freezing, wrap the fully cooled loaf tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special tools recommended include a 9×5-inch loaf pan, glass mixing bowls, a whisk, electric mixer (handheld or stand), silicone spatula, and a cooling rack.
- 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. This makes about 10-12 muffins.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
