Gingerbread Loaf Orange Icing (Printable)

A moist, spiced gingerbread loaf with a sweet, zesty orange icing, ideal for winter festivities and gatherings.

# What You Need:

→ Gingerbread Loaf

01 - 1½ cups all-purpose flour
02 - 1 tsp baking soda
03 - ¼ tsp salt
04 - 1½ tsp ground ginger
05 - 1 tsp ground cinnamon
06 - ¼ tsp ground cloves
07 - ¼ tsp ground nutmeg
08 - ½ cup unsalted butter, softened
09 - ½ cup packed brown sugar
10 - 2 large eggs
11 - ½ cup molasses
12 - ½ cup milk
13 - 1 tsp vanilla extract

→ Orange Icing

14 - 1 cup powdered sugar, sifted
15 - 2–3 tbsp fresh orange juice
16 - 1 tsp finely grated orange zest

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg.
03 - In a large bowl, beat the butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Stir in molasses, milk, and vanilla extract until the mixture is smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
06 - Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar, fresh orange juice, and grated orange zest until smooth and pourable. Adjust orange juice quantity to achieve desired consistency.
09 - Drizzle the orange icing evenly over the cooled loaf and let it set before slicing.

# Expert Tips:

01 -
  • It's moist enough to stay soft for days, which means you can bake it ahead without stress.
  • The orange icing cuts through the deep spice in a way that feels both elegant and comforting.
  • People always assume it's more complicated than it actually is, making you seem like a kitchen wizard.
02 -
  • Overmixing the batter is the quickest way to end up with a dense, tough loaf—use a gentle hand once the dry ingredients go in.
  • Fresh orange juice in the icing makes all the difference; it adds brightness that bottled juice simply cannot deliver.
  • The loaf stays moist for up to three days wrapped tightly, so you can bake it ahead without worry.
03 -
  • Room temperature ingredients mix together more smoothly, so pull everything out of the fridge before you start.
  • Zesting the orange before you juice it is easier than trying to zest it afterward, and the oils in the peel stay vibrant.

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