Description
This spiced gingerbread loaf is a moist and flavorful treat perfect for the holiday season or cozy anytime snacking. It features warm spices like ginger, cinnamon, and cloves combined with rich molasses for a classic gingerbread taste. Topped with a simple orange glaze, this loaf offers a delightful balance of sweet, spicy, and citrus notes with a tender crumb.
Ingredients
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 freshly ground black pepper
Wet Ingredients
- 2/3 cup (226g) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)
- 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 (dark preferred)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 2–3 Tablespoons (30–45g/ml) orange juice
Instructions
- Prepare the oven and pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease an 8×4-inch or 9×5-inch loaf pan thoroughly and set it aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, salt, and freshly ground black pepper until fully combined. Set aside.
- Combine molasses and water: In a separate bowl or a liquid measuring cup, whisk the unsulphured or dark molasses with the hot water (about 100°F/38°C) until smooth.
- Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and packed brown sugar on medium-high speed for about 3 minutes until light and creamy. Scrape down the sides and bottom of the bowl as necessary to ensure even mixing.
- Add egg and vanilla: Add the room temperature egg and pure vanilla extract to the butter and sugar mixture and beat on medium-high speed until well combined.
- Combine wet and dry ingredients: On low mixer speed, add the dry ingredients in three batches, alternating with the molasses and hot water mixture, starting and ending with the dry ingredients. Mix each addition just until incorporated to avoid overmixing; a few small lumps in the batter are acceptable. The batter will be slightly thin.
- Pour batter and bake: Pour and evenly spread the batter into the prepared loaf pan. Bake for 50–60 minutes (or 55–65 minutes if using a smaller 8×4-inch pan), until the loaf is baked through. To check doneness, insert a toothpick in the center; it should come out clean with a few moist crumbs, not wet batter.
- Make the icing: While the loaf cools, whisk together sifted confectioners’ sugar and orange juice until smooth and pourable.
- Glaze the loaf: Drizzle the orange glaze over the cooled gingerbread loaf for a bright, sweet finish.
- Storage: Tightly cover or wrap leftover gingerbread loaf and store it in the refrigerator for up to 5 days. The flavors deepen and improve after a day or two.
Notes
- Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses as it is too bitter.
- Room temperature ingredients like butter and egg help create a smoother batter and better texture.
- Avoid overmixing the batter to keep the loaf tender; a few lumps are okay.
- You can adjust spices to taste, increasing ginger or cinnamon for a stronger spice profile.
- This gingerbread loaf stores well for several days and tastes better after resting.
- Make sure to grease your loaf pan well to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
