Description
This Spiced Gingerbread Loaf is a moist, flavorful cake infused with warm spices like ginger, cinnamon, and cloves, sweetened with rich molasses, and topped with a refreshing orange glaze. Perfect as a cozy dessert or a festive treat, it combines classic holiday flavors with a tender crumb.
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 (do not use blackstrap; Grandma’s brand preferred)
- 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, ground cinnamon, ground cloves, salt, and fresh ground pepper until well combined. Set aside.
- Combine molasses and water: In a separate bowl or dish, whisk together the molasses and hot water (about 100°F/38°C) until smooth. Set aside.
- Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for another 1 minute to cream together 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 pure vanilla extract until fully combined, scraping down the sides and bottom of the bowl as needed.
- Incorporate dry and wet ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the molasses and hot water mixture, mixing each addition just until incorporated. Avoid overmixing to keep the batter from becoming tough. Whisk out any large lumps; the batter will be thin.
- Bake the loaf: Pour the batter into the prepared loaf pan. Bake for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter. Oven times may vary slightly. Allow the loaf to cool completely in the pan set on a wire rack before removing.
- Prepare orange icing: Whisk together the sifted confectioners’ sugar and 2–3 tablespoons of orange juice until smooth. Drizzle the icing over the cooled loaf.
- Store leftovers: Keep any leftover loaf covered tightly in the refrigerator for up to 5 days. The flavor improves after a day or two.
Notes
- The loaf can be baked, cooled, and covered tightly at room temperature overnight.
- The loaf freezes well for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.
- For muffins or cupcakes, pour batter into muffin liners or a greased muffin pan and bake at 350°F (177°C) for 22 minutes. Makes about 10-12 muffins.
- Use Grandma’s brand unsulphured molasses for best flavor; avoid blackstrap molasses as it is too bitter.
- Ensure the butter is softened to room temperature for proper creaming with sugar.
- Do not overmix batter; mix until just combined to keep loaf tender.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
