There’s something deeply comforting about a warm, fragrant gingerbread fresh from the oven, especially when topped with a zesty glaze. This Spiced Gingerbread Loaf with Orange Icing Recipe strikes the perfect balance between cozy spices and bright citrus — it feels like a hug in loaf form, and it’s well worth making for your next tea time or holiday treat.

A single slice of dark brown chocolate cake sits on a shiny white plate with a slightly wavy edge. The cake has one thick layer showing a moist, crumbly texture and a thin layer of light cream frosting visible along the bottom edge. A small red cherry rests on top near the edge. In front of the slice, a silver fork holds a small bite of cake with some cream frosting. A few crumbs and a second red cherry are scattered around the plate on a white marbled surface. 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’ve made plenty of gingerbread over the years, but this particular Spiced Gingerbread Loaf with Orange Icing Recipe always brings me back. The blend of spices isn’t too heavy, and the hint of black pepper adds a unique depth that’s a little unexpected but truly delightful. Plus, the orange icing is a refreshing twist that lifts the whole loaf beautifully.

Balanced Spices: A warming mix including ginger, cinnamon, cloves, and even a pinch of pepper creates a nuanced flavor.
Simple Ingredients: You likely have most of these in your pantry, with room to substitute based on what you’ve got.
Moist and Tender Texture: Thanks to molasses and brown sugar, the loaf stays soft even days later.
Bright Orange Icing: This zingy finish makes it feel special and fresh without overpowering the spices.

A dark brown chocolate loaf cake is shown sliced on a white marbled surface, revealing two thick layers of dense, moist cake. The cake is topped with a smooth, creamy white glaze that drips slightly down the sides and is decorated with a small cluster of bright red berries placed on top. The texture of the cake looks soft and rich with a slightly crumbly edge. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses classic gingerbread pantry staples, but each plays a specific role to give you that comforting yet vibrant loaf. I recommend using good-quality molasses like Grandma’s brand — it brings that perfect dark sweetness without bitterness.

Flat lay of a small mound of all-purpose flour, a small white bowl of baking soda, a small white bowl with ground ginger, a small white bowl with ground cinnamon, a small white bowl with ground cloves, a small white bowl of salt, a small white bowl of fresh ground pepper, a small white bowl of dark molasses, a small white bowl of hot water, a few tablespoons of softened unsalted butter shaped as a smooth pat, a small white bowl of packed brown sugar, one large whole egg with a clean shell, a small white bowl of pure vanilla extract, a small white bowl of sifted confectioners’ sugar, a small white bowl of fresh orange juice, all ingredients arranged symmetrically and naturally placed 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: Provides the structure for your loaf; spoon and level it for accurate measurement to prevent a dense bread.
Baking soda: Helps the loaf rise and achieve a tender crumb.
Ground ginger: The star spice here, it gives that essential warmth and zing.
Ground cinnamon: Adds a smooth sweetness complementing the ginger.
Ground cloves: Just a pinch for depth and a hint of earthiness.
Salt: Enhances flavors and balances the sweetness.
Fresh ground black pepper: This might surprise you, but it works beautifully by highlighting the spices.
Molasses: The heart of gingerbread’s classic flavor and that rich brown color.
Hot water: Dissolves the molasses so it mixes evenly into the batter.
Unsalted butter: Adds richness and moisture; soften it for easiest mixing.
Light or dark brown sugar: For sweetness with a bit of molasses flavor.
Large egg: Binds ingredients and adds a subtle tenderness.
Pure vanilla extract: Rounds out the flavor with a familiar warmth.
Confectioners’ sugar: For the smooth, sweet orange icing.
Orange juice: Provides brightness and a fresh citrus note to the icing.

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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

I often play around with the spices depending on the season—sometimes adding a touch of nutmeg or swapping cloves for allspice. You can also turn this into muffins for a grab-and-go treat. I love to add chopped crystallized ginger for a chewy surprise, but that’s optional!

Variation: Adding ¼ cup of chopped nuts or crystallized ginger gives extra texture and bite, which I especially enjoy when serving for guests.
Gluten-Free: Substitute with a gluten-free flour blend with xanthan gum for a similar texture—just keep an eye on baking time.
Vegan Option: Replace butter with coconut oil and use a flax or chia egg instead of a regular egg.
Seasonal Twist: Try using lemon juice instead of orange for a different citrus vibe.

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

Step 1: Prep Your Pan and Oven

Start by adjusting your oven rack to the lower third and preheating it to 350°F (177°C). While it’s heating up, grease a 9×5-inch loaf pan really well — I usually butter and lightly flour mine or use baking spray to avoid any sticking. This step ensures a smooth release later.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, salt, and freshly ground pepper. I always make sure to whisk well here — it distributes all the spices evenly and helps avoid clumps. Set it aside.

Step 3: Mix Molasses and Hot Water

In a separate bowl, whisk the molasses into the hot water (about 100°F/38°C). The warmth helps the molasses dissolve fully, which makes your batter silky and evenly flavored.

Step 4: Cream Butter and Sugar

Using a handheld or stand mixer, beat the softened butter on high speed until smooth and creamy — about one minute. Then add the brown sugar and beat again for one minute until combined well. I usually scrape down the bowl edges to keep everything mixed perfectly.

Step 5: Add Egg and Vanilla

Mix in the egg and vanilla on medium-high speed until just combined. Again, scraping down the sides ensures no pockets of butter or sugar are left behind.

Step 6: Alternate Adding Dry Mix and Molasses Mixture

On low speed, add the dry ingredients in three additions, alternating with the molasses-water mix. Mix each addition just until combined — the batter should be thin but smooth. Overmixing here can lead to a tougher loaf, so be gentle. If you see lumps, whisk them out carefully by hand.

Step 7: Bake and Test for Doneness

Pour the batter into your prepared pan and bake for 50-60 minutes. Ovens vary, so start checking at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs — never wet. Once done, cool the loaf completely in the pan on a wire rack before removing it.

Step 8: Prepare and Drizzle Orange Icing

Whisk together sifted confectioners’ sugar and 2 to 3 tablespoons of fresh orange juice until smooth. Drizzle over the completely cooled loaf. I love to let the icing harden just a bit so it creates a delicate glaze that cuts the spices beautifully.

Top Tip

After baking this gingerbread loaf dozens of times, I’ve learned that patience and gentle mixing are key. It’s so tempting to overmix to get everything super smooth, but that changes the texture.

Light Mixing: Stop mixing as soon as you see fully combined batter alternating between dry and wet ingredients.
Molasses Tip: Use unsulphured molasses and warm water to avoid bitterness and ensure smooth incorporation.
Cooling is Crucial: Don’t glaze the loaf warm — give it plenty of time to cool fully so the icing sets up nicely.
Test Early: Ovens vary wildly; check doneness early to avoid a dry loaf.

How to Serve Spiced Gingerbread Loaf with Orange Icing Recipe

Garnishes

I often decorate the loaf with a few candied orange slices or a sprig of fresh rosemary to make it feel festive. Sometimes just a dusting of extra powdered sugar over the icing adds a lovely finishing touch that’s simple but elegant.

Side Dishes

This gingerbread loaf pairs amazingly well with a cup of chai tea or hot coffee. If I want something creamy, a scoop of vanilla ice cream or a dollop of whipped cream alongside is pure magic.

Creative Ways to Present

For holiday gatherings, I like slicing this loaf thick, then drizzling extra warmed orange icing right before serving. You can also cut it into mini loaf-sized pieces and wrap each in clear cellophane tied with ribbon — perfect for gifting.

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread wrapped tightly in plastic wrap and placed inside an airtight container in the refrigerator for up to five days. The flavors actually deepen and improve after a day — it’s a happy surprise every time.

Freezing

This loaf freezes beautifully — just wrap it tightly in plastic wrap and then foil to avoid freezer burn. I freeze it whole or sliced, and thaw it overnight in the fridge. Before serving, I let it come to room temperature and lightly warm it; it tastes almost freshly baked.

Reheating

To warm up slices, I pop them in the microwave for 15-20 seconds or warm them gently in a toaster oven wrapped in foil. If the icing softens too much, a quick chill in the fridge brings back the lovely glaze texture.

Frequently Asked Questions:

Can I make this gingerbread loaf without molasses?

Molasses is key to achieving the classic taste and moist texture of traditional gingerbread, so I highly recommend using it. However, if you can’t find molasses, you can try substituting with an equal amount of dark corn syrup or honey, though the taste and texture won’t be quite the same.

How do I know when the loaf is done baking?

The best way to test is by inserting a toothpick into the center of the loaf. When it comes out clean or with just a few moist crumbs, your gingerbread is done. Avoid underbaking to prevent a soggy middle, but overbaking may dry it out, so check around the 50-minute mark to be safe.

Can I make this recipe into muffins or cupcakes?

Absolutely! Simply pour the batter into greased or lined muffin tins and bake at 350°F (177°C) for about 20 to 22 minutes. This makes 10-12 muffins and is a fun way to make bite-sized treats perfect for gifts or breakfast.

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

To keep your leftover loaf moist and flavorful, wrap it tightly in plastic wrap and store it in an airtight container in the refrigerator for up to five days. For longer storage, freezing after wrapping in foil and plastic wrap is perfect, just thaw overnight before serving.

Final Thoughts

The warm, spicy aroma that fills my kitchen while baking this Spiced Gingerbread Loaf with Orange Icing Recipe always makes me feel like I’m creating something special to share. It’s one of those recipes that’s easy enough for weeknight baking but elegant enough for celebrations. I hope you’ll give it a try and enjoy as much as I do — it’s truly a loaf that brings comfort and a touch of sunshine all at once!