Description
This Spiced Gingerbread Loaf features a moist, flavorful batter infused with warming spices like ginger, cinnamon, and cloves, sweetened with molasses and brown sugar. Baked to perfection and topped with a zesty orange icing, this classic loaf is 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
- 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 the 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 all-purpose 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 the hot water together until smooth and integrated.
- Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened unsalted butter on high speed until smooth and creamy for about 1 minute. Add the brown sugar and continue beating on high speed for another minute until creamed well. Scrape down the sides and bottom of the bowl as needed.
- Add Egg and Vanilla: On medium-high speed, beat in the large egg and vanilla extract until fully incorporated. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Incorporate Dry and Wet Mixtures: With the mixer on low speed, add the dry ingredients in three additions, alternating with the molasses and hot water mixture. Mix each addition just until incorporated, avoiding overmixing. The batter will be thin. Whisk out any big lumps by hand if necessary.
- Bake the Loaf: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Oven temperatures vary, so timing may slightly differ.
- Cool the Loaf: Allow the gingerbread loaf to cool completely in the pan placed on a wire rack before removing it from the pan to maintain its structure and moisture.
- Prepare Orange Icing: Whisk the sifted confectioners’ sugar and orange juice together until smooth. Adjust the consistency with more juice if needed to make it drizzle-friendly.
- Apply Icing: Drizzle the orange icing evenly over the cooled gingerbread loaf for a citrusy finishing touch.
Notes
- The gingerbread loaf can be baked ahead of time, cooled, and tightly covered at room temperature overnight.
- For longer storage, freeze the baked loaf for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special tools for ease include a 9×5-inch loaf pan, electric mixer (handheld or stand), silicone spatula, and cooling rack.
- To make muffins or cupcakes, pour the batter into muffin liners or a greased muffin pan and bake at 350°F (177°C) for 22 minutes, yielding about 10-12 pieces.
- The flavor of the loaf improves after a day or two as the spices meld together.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 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
