Description
This Spiced Gingerbread Loaf is a moist and flavorful treat, enriched with warm spices like ginger, cinnamon, and cloves, sweetened with dark molasses, and finished with a bright orange icing. Perfect for cozy gatherings or a comforting dessert, this loaf balances sweet and spiced notes beautifully.
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 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 thoroughly and set it aside to be filled later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, salt, and fresh ground black pepper until well combined. Set aside.
- Combine Molasses and Water: In a separate bowl or dish, whisk the unsulphured or dark molasses with the hot water, ensuring the molasses dissolves evenly into the liquid.
- Cream Butter and Sugar: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened unsalted butter on high speed until smooth and creamy, about 1 minute. Add the packed brown sugar and beat again on high speed for an additional minute until fully 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 large egg and pure vanilla extract until the mixture is fully combined, scraping the bowl as necessary to ensure even mixing.
- Incorporate Dry Ingredients and Molasses Mixture: Lower the mixer speed to low. Add the dry ingredients in three portions, alternating with the molasses and hot water mixture, starting and ending with the dry ingredients. Mix each addition just until incorporated to avoid overmixing. The batter will be thin; whisk gently to smooth out any remaining lumps.
- Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top gently. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs. Oven times may vary slightly.
- Cool Completely: Remove the loaf from the oven and place on a wire rack to cool completely in the pan before removing it, which helps keep the loaf moist and intact.
- Prepare Orange Icing: Whisk together the sifted confectioners’ sugar with 2 to 3 tablespoons of fresh orange juice until smooth and pourable. Adjust the consistency with more sugar or juice as needed.
- Ice the Loaf: Once the loaf is fully cooled, drizzle the orange icing over the top evenly. Allow the icing to set slightly before slicing and serving.
Notes
- The loaf can be baked and cooled, then kept covered tightly at room temperature overnight before serving or freezing.
- For freezing, wrap the loaf tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- If desired, use the batter to make muffins or cupcakes by pouring into muffin liners or a greased muffin pan and baking at 350°F (177°C) for 22 minutes. This will make about 10-12 servings.
- Use unsulphured or dark molasses (Grandma’s brand recommended) for best flavor; avoid blackstrap molasses as it is too strong and bitter.
- Ensure butter and egg are at room temperature to achieve a smooth, well-combined batter.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
