Name: Spiced Gingerbread Loaf with Orange Icing Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
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; 2/3 cup (226g) unsulphured or dark molasses; 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; 1 cup (120g) confectioners’ sugar, sifted; 2–3 Tablespoons (30–45ml) orange juice

There's something truly magical about the aroma of warm spices mingling with a hint of fresh orange zest. This Spiced Gingerbread Loaf with Orange Icing Recipe is one of those treats that bring cozy comfort to any kitchen, perfect for sharing with loved ones or savoring with your favorite cup of tea.

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 this Spiced Gingerbread Loaf with Orange Icing Recipe because it perfectly balances rich molasses flavor with warming spices and a bright, tangy finish. It’s reliably tender and moist, making every bite utterly satisfying.

Flavor Harmony: The blend of ginger, cinnamon, cloves, and a subtle pepper kick makes it more complex and interesting than your typical gingerbread.
Moist Texture: Thanks to molasses and careful mixing, the loaf stays soft and moist days after baking.
Bright Orange Icing: The citrus icing adds a fresh pop that complements the spice without overpowering it.
Simple to Make: Foolproof for beginners, yet still yields bakery-quality results that impress everyone.

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 a key role in building the flavor and texture of this gingerbread loaf. When you understand how they work, you’ll feel confident tweaking the recipe or selecting the best quality items for even better results.

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 provides structure; spoon and level for accuracy to keep the loaf tender, not dense.
Baking soda: Leavens the loaf gently, helping it rise without becoming cake-like.
Ground ginger: The star spice that offers warmth and a little zing.
Ground cinnamon: Adds sweet, woody notes that marry perfectly with ginger.
Ground cloves: A pinch packs a punch of depth and aromatic richness.
Salt: Enhances all the flavors and keeps the sweetness balanced.
Fresh ground pepper: Just a dash to highlight spice subtly; don’t skip—it’s surprisingly delicious.
Unsulphured or dark molasses: Provides deep, earthy sweetness and moistness; avoid blackstrap as it’s too bitter.
Hot water: Helps dissolve the molasses and blend the batter smoothly.
Unsalted butter: Adds richness and a tender crumb; room temperature ensures creamy mixing.
Brown sugar: Compliments molasses with mellow sweetness and moisture.
Egg: Binds everything together and contributes to a luscious texture.
Pure vanilla extract: Rounds out the spices, adding warmth and complexity.
Confectioners’ sugar: For silky smooth icing with just the right amount of sweetness.
Orange juice: Provides fresh citrus brightness to cut through the rich loaf.

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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

One of the things I love about this recipe is how easy it is to make your own. Over the years, I’ve adjusted the spice levels or swapped orange for lemon in the icing just to shake things up. Feel free to experiment—you’ll find your perfect version in no time.

Variation: When I want a milder spice, I dial back the ground pepper and cloves slightly, which softens the overall profile without losing character.
Gluten-Free Option: I’ve tried subbing with a 1:1 gluten-free baking flour; it works well but the texture is slightly more crumbly—still tasty!
Extra Zest: Adding a teaspoon of finely grated orange zest to the batter amps up that citrus note beautifully.
Muffin Version: Pour the batter into muffin tins and bake for about 20 minutes for an adorable, portable treat perfect for gifting.

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

Step 1: Prepping the Oven and Pan

First, I adjust my oven rack to the lower third and preheat it to 350°F (177°C). Then I grab a 9×5-inch loaf pan, give it a good grease with butter or non-stick spray, and set it aside—this ensures the loaf slips out easily later.

Step 2: Mix Dry Ingredients

I whisk together the flour, baking soda, ground ginger, cinnamon, cloves, salt, and freshly ground pepper in a medium bowl. This step is key for even spice distribution without clumps.

Step 3: Combine Molasses and Hot Water

In a separate bowl, I whisk molasses and hot water until smooth. Using warm water helps dissolve molasses fully so it blends better into the batter—which is crucial for moistness.

Step 4: Cream Butter & Sugar

Next, I beat the softened butter at high speed until it’s nice and creamy — about a minute. Then I add the brown sugar and continue beating for another minute, scraping the bowl as needed to keep it all smooth.

Step 5: Add Egg and Vanilla

With the mixer on medium-high, I beat in the egg and vanilla until fully combined. This adds richness and depth to the batter.

Step 6: Alternate Mixing Dry and Wet Ingredients

On low speed, I add the dry ingredients in three parts, alternating with the molasses-water mixture. I make sure not to overmix—just enough to combine. The batter will end up thin, but that’s exactly how it should be. A quick whisk smooths out any lumps.

Step 7: Bake Until Perfect

Pour the batter into the prepared pan and bake for about 50 to 60 minutes. Since ovens vary, I test with a toothpick around the 50-minute mark. When it comes out clean with only a few moist crumbs, it’s done. Let it cool completely in the pan on a wire rack before removing to keep it from breaking apart.

Step 8: Making the Orange Icing & Drizzling

Whisk together the sifted confectioners’ sugar and orange juice until smooth, adjusting juice quantity to get a thick but drizzle-able consistency. I pour the icing over the cooled loaf, letting it streak and drip naturally—that’s the prettiest and tastiest finish.

Top Tip

From baking this loaf many times, I learned that attention to temperature and mixing order really pays off. Here are a few tips that helped me nail it consistently and that I’m sure you’ll appreciate:

Softened Butter: Never rush this; if too cold, it won’t cream properly and affects texture.
Don’t Overmix: The batter is naturally thin—mix just enough then stop to avoid a tough loaf.
Use a Toothpick Test: Instead of guessing, test at 50 minutes and then every 5 minutes as needed to prevent under- or over-baking.
Cool Completely Before Icing: Warm loaf melts the icing and ruins the pretty drizzle effect.

How to Serve Spiced Gingerbread Loaf with Orange Icing Recipe

Garnishes

I love adding a few garnishes that amplify both look and taste. A sprinkle of finely chopped candied ginger or a few thin orange slices arranged on top brightens up the presentation and adds extra zing.

Side Dishes

Pair this loaf with a warm mug of chai tea or your favorite coffee. For a brunch spread, it goes beautifully alongside whipped cream or mascarpone and fresh berries—simple but elegant.

Creative Ways to Present

For holiday gatherings, I’ve wrapped individual slices with twine and a sprig of rosemary—makes a thoughtful homemade gift! Or serve the loaf sliced on a wooden board surrounded by cinnamon sticks and orange peel twists for a rustic vibe.

Make Ahead and Storage

Storing Leftovers

After slicing, I tightly cover leftovers with plastic wrap or keep the whole cooled loaf in an airtight container in the fridge. This loaf stays moist and actually tastes richer after a day or two, so don’t be afraid to make it ahead!

Freezing

I’ve frozen wrapped loaf for up to two months with no loss of flavor or texture. Just thaw it overnight in the fridge and bring to room temp before serving. It’s an excellent way to stretch your baking effort.

Reheating

When I reheat slices, I usually pop them in the microwave for about 15 seconds or into a low-temp oven wrapped in foil for 8-10 minutes. This restores warmth without drying out the cake.

Frequently Asked Questions:

Can I substitute the molasses for honey or maple syrup?

Molasses gives this loaf its signature deep, robust flavor and moisture that honey or maple syrup can't fully replicate. While you can substitute them, expect a milder taste and slightly different texture. If you do substitute, reduce the hot water slightly to compensate for added liquid from honey or syrup.

Why is the batter so thin? Is that normal?

Yes, the batter for this gingerbread loaf is naturally thin because of the hot water and molasses combination. This ensures a moist, tender crumb rather than dense or dry cake. Don’t try to thicken it; just mix gently and bake as instructed for the best results.

Can I make muffins or cupcakes instead of a loaf?

Absolutely! Using the same batter, pour it into muffin liners or a greased muffin tin. Bake at 350°F (177°C) for about 20-22 minutes, or until a toothpick inserted comes out clean. This makes about 10-12 muffins with the same great flavor.

What’s the best way to store leftover Spiced Gingerbread Loaf?

Store leftover gingerbread loaf tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It stays moist well for up to 5 days, and the flavor actually improves after sitting a day or two. For longer storage, freezing is your best bet.

Final Thoughts

This Spiced Gingerbread Loaf with Orange Icing Recipe holds a special place in my kitchen — it’s the smell of home wrapped up in spicy sweetness and citrus brightness. Whether you’re baking it for yourself or sharing the love, I hope it brings you as much warmth and happiness as it does me. Grab your apron, get cozy, and enjoy every lovely slice!