Soft, moist, and intensely flavored gingerbread loaf tastes just like the holidays! Made with molasses and ginger and drizzled with orange glaze, you’ll welcome a slice any time of day.
![gingerbread loaf with icing](https://sallysbakingaddiction.com/wp-content/uploads/2016/11/spiced-gingerbread-loaf-1.jpg)
Today’s wonderfully spiced gingerbread loaf is breakfast, snack, and dessert all rolled into one. Orange icing and all. You can make the loaf as muffins (see my notes!) or serve with a scoop of vanilla ice cream for dessert. Have a slice with coffee in the afternoon or top with homemade whipped cream and fresh cranberries. The possibilities are endless and if you have a few minutes to spare, you can whip up this gingerbread batter. Let’s do this!
![slice of gingerbread loaf on a silver plate](https://sallysbakingaddiction.com/wp-content/uploads/2016/11/spiced-gingerbread-loaf-2.jpg)
Why You’ll Love This Gingerbread Loaf
One of the many things I love about this recipe is the smell as it bakes—your home will smell completely divine as guests come and go, not to mention put you in a completely festive holiday state of mind. If you need even more convincing to give gingerbread loaf a try… it’s:
- Deeply spiced and moist
- Has rich, dark molasses flavor
- Not overly sweet
- Easy to make
- Perfect any time of day
- Adaptable into muffins or cupcakes (or try my gingerbread muffins)
- Delicious with or without the icing
- Always impressive!
![2 images of the hot water and molasses mixture in a glass measuring cup](https://sallysbakingaddiction.com/wp-content/uploads/2016/11/spiced-gingerbread-loaf-6.jpg)
Ingredients in Spiced Gingerbread Loaf
We use pretty standard ingredients to make gingerbread loaf. They’re all pantry basics that you likely already have on hand.
- Flour: This is a dense, moist cake so we need sturdy all-purpose flour as the base.
- Baking Soda: Baking soda helps it rise.
- Salt & Spices: This loaf is a deeply spiced gingerbread. There’s plenty of ginger, cinnamon, and cloves. The three spices I use the most this time of year! Also: I add black pepper. I love it so much in my pumpkin pie, I figured why not in gingerbread too. There’s not much—only 1/8 teaspoon—but just enough to make this a super spiced gingerbread, unlike any others I’ve ever tried.
- Molasses: A gingerbread essential. There are varying intensities of molasses on store shelves from lighter molasses to blackstrap molasses. Just like in my gingerbread oatmeal cookies, you want a dark molasses, also sold as “robust” molasses. A few brands I favor: Grandma’s Robust Molasses, Grandma’s Unsulphured Molasses, or Wholesome!’s Organic Molasses (this stuff is potent and delicious—it’s what I used in the pictured loaf and why the loaf looks so dark.) I do not recommend using blackstrap molasses.
- Water: We use hot water to thin out the molasses and provide some liquid for the gingerbread batter.
- Butter: Adds flavor and moisture. Make sure it’s properly softened to room temperature before beginning.
- Brown Sugar: We use brown sugar (light or dark) for extra molasses flavor and moisture.
- Egg: One egg binds everything together.
- Vanilla Extract: A must! Vanilla pairs wonderfully with all of the spices and flavors we have going on. Try using homemade vanilla extract.
![gingerbread loaf batter in a glass bowl](https://sallysbakingaddiction.com/wp-content/uploads/2016/11/spiced-gingerbread-loaf-5.jpg)
Son of a nutcracker! This gingerbread is dark!
How to Make Gingerbread Loaf
- Mix the dry ingredients together.
- Whisk the molasses and hot water together.
- Cream the remaining wet ingredients together. (Butter, brown sugar, egg, and vanilla extract.)
- Add the dry ingredients and molasses/water mixture. In three additions, add the dry ingredients alternating with the molasses/water mixture. Mix each addition just until incorporated. The batter will be thin.
- Bake.
- Make the orange icing. Drizzle over cooled loaf.
![gingerbread loaf](https://sallysbakingaddiction.com/wp-content/uploads/2016/11/gingerbread-loaf-quick-bread.jpg)
Orange Icing
I made a simple and quick orange icing for drizzling on top of the soft and spicy gingerbread. You can certainly use vanilla icing instead, but I highly suggest the citrus! It’s a light and fragrant contrast to the richer, more intense flavors in the gingerbread. It’s just 2 ingredients: orange juice and confectioners’ sugar. You’ve got both on hand, so why not pour on top? You won’t regret this.
Top with cranberries for color. You can even use sugared cranberries like I did in my pumpkin pie recipe!
![slice of spiced gingerbread loaf on a silver plate](https://sallysbakingaddiction.com/wp-content/uploads/2016/11/spiced-gingerbread-loaf.jpg)
More Gingerbread Recipes
- Gingerbread Muffins
- Gingerbread Cake
- Upside-Down Pear Gingerbread Cake
- Chocolate Gingerbread Bundt Cake
- Gingerbread Cookies
- Homemade Gingerbread House
- Gingerbread Cupcakes
- Gingerbread Waffles
![gingerbread loaf with icing](https://sallysbakingaddiction.com/wp-content/uploads/2016/11/spiced-gingerbread-loaf-1-265x265.jpg)
Spiced Gingerbread Loaf
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Spiced Gingerbread Loaf is full of robust molasses flavor, cinnamon, cloves, and topped with orange icing.
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 (160ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 3/4 cup (180ml) 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
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan. Set aside.
- In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt and pepper together until combined. Set aside. In a separate bowl or dish, whisk the molasses and hot water together.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. On medium-high speed, beat in the egg and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
- Pour batter into prepared pan. Bake for around 50-60 minutes or until the gingerbread loaf is baked through. All ovens are different and your loaf could take a little more or less time. To test for doneness, insert a toothpick into the center of the gingerbread loaf. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow to cool completely in the pan set on a wire rack before removing from pan.
- Make the icing: Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled loaf.
- Leftover loaf keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two!
Notes
- Make Ahead & Freezing Instructions: The loaf can be baked, cooled, and covered tightly at room temperature overnight. Loaf can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links):Â 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack
- Muffins or Cupcakes: Simply pour batter into muffin liners or a greased muffin pan. Bake at 350°F (177°C) for 20-22 minutes. Makes about 10-12.
Ok I’m not one for substituting-that’s why I have a recipe. I wanted something molasses at for myself this time But I had a cup of quartered pecans left over from coffee cakes I made at Christmas. So tossed them in and because this batter was so thin they floated and made a nutty crust with the orange glaze double win for me. Thanks for the gorgeous bread recipe.
Awesome! I only half of the icing and it was sufficient.
Thinking of adding spiced rum to this recipe! What do you think?
Hi Tracy, we haven’t tried it, but sounds delicious! Let us know what you try.
For the icing, do you use fresh orange juice or packaged orange juice?
Hi John, Either one will work here. Enjoy!
Absolutely delicious! I can only get blackstrap molasses where I am so I ised treacle instead and it came out amazing. I made mini muffins and baked for 12 mins because it’s for my toddler’s daycare’s Christmas party. I saw some comments about the spice levels but my rule is to make the recipe exactly before making tweaks and I was really happy with the spices in this one. I enjoy spices and think this is perfect. A super light, fluffy muffin and the sweet zing from the orange glaze really tops it off. I was tempted to garnish with orange zest but I’m too tired for that. I am so so pleased with this recipe, exactly what you would imagine gingerbread in a loaf to taste like
We loved this! I made 2 batches and was wondering if this recipe could work for making “cake pops” or truffles? Was curious if it would work as a bite size treat?
Hi Laurel! It should work to make cake pops with this loaf cake.
Thanks for the recipe! Unfortunately even after baking only 50 mins this loaf is a bit dry especially at the edges. The molasses flavor is way stronger than any of the spices, which is nice but not what I was expecting.
I made this into mini-loaves and it was outstanding! It only took about 23-25 minutes to cook
How many mini loaves did it make? I came looking in the comments to see!
I made this yesterday and tried it today. It is a perfect texture but a little too molasses-y for my taste. Do you think I could sub 1/3 cup molasses for Applesauce or brown sugar, or something else? Very open.
Hi Haley, you could certainly try either substitution. I would use more brown sugar as the first test, over the applesauce substitution. There is plenty of moisture in the batter, that losing 1/3 cup (half) of the molasses won’t really matter. So, try adding another 1/3 cup (67g) brown sugar.
I made this for the first time last Christmas, and it was such a hit! I add good quality chocolate chips or broken chunks to the mix to give it a fudgy quality – very delicious! I also made it in a gingerbread house mould, and it looked gorgeous. My first attempt to recreate it this year did turn out slightly dry, but I will adjust the cooking time for the next round.
This is such a winner. I’ve baked this for over 4 years now! It works well for mini loafs too! Much have the orange glaze !!
Josie, I am wanting to make mini loaves with this recipe. My baking pan has four slots for the loaves, did you do anything to alter the recipe and how full did you fill the pan? I appreciate any guidance you can offer!
This is wonderful! So lovely for dessert or with a cup of tea or coffee in the afternoon. I’m new at baking gingerbread and I found some steps intimidating at first (e.g. alternating the molasses with the dry mixture) , but it is worth it. I substituted Earth Balance for butter and it turned out just fine, though I’m sure real butter is preferable for taste and texture. I’ll make this again!