There’s something about the warm spices mingling with fresh citrus that just feels like a cozy hug on a chilly day. This Spiced Gingerbread Loaf with Orange Icing Recipe brings that feeling right into your kitchen and fills the air with the most comforting aroma. It's not just tasty—it’s truly special because of that zesty orange icing that adds a bright, fresh twist.

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 honestly can’t get enough of this loaf—it’s the perfect balance of spicy, sweet, and a little bit tangy from the orange icing. I’ve baked it for a casual afternoon tea and for holiday gatherings, and it always feels like a warm, welcomed treat.

Delicious Spiced Flavor: The combination of ginger, cinnamon, cloves, and a touch of pepper gives the loaf a wonderfully warm, layered flavor.
Moist and Tender Texture: Thanks to molasses and hot water, this loaf stays soft and moist—never dry, even days later.
Bright Orange Icing: That sweet and tangy icing gives a fresh contrast that elevates the whole loaf.
Simple and Reliable: I love recipes that just work—and this one has never let me down.

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 plays its part in making this more than just a simple gingerbread loaf. I want to share a few tips on choosing and understanding them so your loaf comes out perfectly every time.

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: Using spooned and leveled flour helps keep the measurement accurate, which is key for the right texture.
Baking Soda: This little leavening agent makes sure your loaf rises gently and evenly, giving it a lovely crumb.
Ground Ginger, Cinnamon, Cloves, Pepper: These spices create that signature spiced flavor—freshly ground pepper adds just a hint of unexpected warmth.
Unsulphured/Dark Molasses: A must for authentic gingerbread flavor, but avoid blackstrap molasses—it’s too strong and bitter.
Hot Water: This helps dissolve the molasses and activates the baking soda for better texture.
Unsalted Butter: Softened to room temperature so it creams well with sugar, adding richness and moisture.
Brown Sugar: Adds depth and moisture; the slight molasses content pairs beautifully with the molasses in the batter.
Egg: Gives structure and binds everything together.
Vanilla Extract: Just a touch enhances the spices and sweetness.
Confectioners’ Sugar & Orange Juice: These make the icing that brings a zingy contrast to the warm 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

This is where I love to get creative—and you should too! Swapping in a few ingredients or adjusting flavors to suit your mood is so rewarding.

Variation: I once added a handful of finely chopped crystallized ginger into the batter for an extra kick—it was so good! You could also try walnuts or pecans for texture.
Dairy-Free: Substitute butter with coconut oil and use a non-dairy milk to make it vegan-friendly—still delicious and moist.
Gluten-Free: I've had success swapping the flour for a gluten-free baking blend, just watch the texture slightly and avoid overmixing.
Muffins or Cupcakes: Pour the batter into muffin tins and bake for about 20-22 minutes for individual treats that are perfect for gatherings.

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

Step 1: Prepare Your Pan and Oven

I always start by adjusting my oven rack to the lower third, then preheat it to 350°F (177°C). A well-greased 9×5-inch loaf pan is essential to make sure your loaf comes out in one piece, so don’t skip that step—it saves a lot of stress later!

Step 2: Mix Dry Ingredients

Whisk together the flour, baking soda, ginger, cinnamon, cloves, salt, and that tiny hit of fresh ground pepper. This step makes the spices evenly distributed so every bite has balanced flavor.

Step 3: Combine Molasses and Hot Water

In a separate bowl, whisk the molasses with your hot water (around 100°F). The heat helps dissolve the molasses perfectly and activates the baking soda in the mix, aiding in the loaf’s perfect rise.

Step 4: Cream Butter and Sugar

Using a mixer, beat the softened butter for about a minute until it’s nice and creamy. Then add the brown sugar and beat for another minute or so. Don’t forget to scrape down the bowl so everything gets mixed evenly.

Step 5: Add Egg and Vanilla

Beat in your room temperature egg and vanilla extract on medium-high speed until fully combined—this makes the batter smooth and fluffy.

Step 6: Alternate Dry Ingredients and Molasses Mixture

With the mixer on low, add the dry ingredients in three batches, alternating with the molasses-water mix. Mix each addition just until incorporated—overmixing can make the loaf dense, so take it easy! The batter will be thin, which is totally normal.

Step 7: Bake until Perfect

Pour the batter into your prepared pan and bake for about 50-60 minutes. Ovens vary, so start checking around 50 minutes by inserting a toothpick in the center. You want it to come out clean or with a few moist crumbs—that means it’s done but still tender inside.

Step 8: Cool Completely and Add Icing

Let the loaf cool in its pan on a wire rack completely before removing it—that prevents it from breaking or crumbling. While it cools, whisk together the sifted confectioners’ sugar and orange juice until smooth. Drizzle this vibrant icing over the loaf—it’s the final touch that makes the flavor pop!

Top Tip

Through baking this Spiced Gingerbread Loaf with Orange Icing Recipe multiple times, I've learned that simple tweaks can make a big difference.

Room Temperature Ingredients: Make sure your egg and butter are at room temp for smooth batter and even texture.
Don’t Overmix: Mix just until the ingredients are combined; overmixing can create a tough loaf.
Check with a Toothpick: Always do the toothpick test rather than relying solely on time—the perfect doneness varies by oven.
Icing Consistency: Adjust the orange juice in your icing gradually; too thin and it’ll run off, too thick and it’s hard to drizzle.

How to Serve Spiced Gingerbread Loaf with Orange Icing Recipe

Garnishes

I like to sprinkle the icing with a few orange zest curls or a light dusting of cinnamon for extra color and aroma. Crystallized ginger bits on top add a nice texture crunch and hint of warmth.

Side Dishes

This loaf goes wonderfully with a cup of chai or a mug of hot tea. For a fuller treat, serve alongside vanilla whipped cream or a scoop of cinnamon ice cream.

Creative Ways to Present

For special occasions, I’ve sliced the loaf into thick pieces and served it on a wooden board with an assortment of fresh fruit and nuts. Sometimes, I drizzle extra orange icing just before serving so it glistens beautifully.

Make Ahead and Storage

Storing Leftovers

I keep the leftover loaf tightly wrapped in plastic wrap or in an airtight container in the fridge—it stays moist and flavorful for up to 5 days. Honestly, waiting a day or two makes the flavors meld and taste even better.

Freezing

I’ve frozen this loaf successfully, wrapped in foil and placed in a freezer bag. It keeps well for up to 2 months! When ready to eat, thaw it overnight in the fridge and bring to room temperature before serving for best texture and flavor.

Reheating

To warm the loaf, I like to slice it and heat the pieces gently in a low oven or microwave for 15-20 seconds. This reminds me of freshly baked gingerbread, especially with a little extra glaze or icing on top.

Frequently Asked Questions:

Can I use blackstrap molasses instead of dark molasses?

Blackstrap molasses has a much stronger, more bitter flavor compared to unsulphured or dark molasses. It can overpower the spices and sweetness in the loaf, so I don’t recommend using it for this recipe.

Why is the batter so thin?

This batter is thinner than many cake batters because of the molasses and hot water. The thin batter results in a moist crumb and tender texture once baked, so don’t worry—it’s exactly how it should be.

Can I make this recipe into muffins?

Absolutely! Use muffin liners or grease a muffin tin, fill each cup about two-thirds full, and bake for about 20-22 minutes at 350°F (177°C). They’re perfect for grab-and-go treats.

How do I make sure the loaf doesn’t get dry?

Use unsulphured or dark molasses as the recipe specifies, don’t overmix the batter, and be gentle with baking time—check for doneness early to prevent overbaking. Also, cool the loaf completely before removing to keep it moist.

Final Thoughts

This Spiced Gingerbread Loaf with Orange Icing Recipe is one of those cozy, never-fail recipes I keep coming back to when I want comfort food that feels special. The way the spices hug your taste buds and that zest of orange on top always brings smiles in my house. I hope you enjoy baking and eating it as much as I do—it just might become one of your favorites, too!