Iced Gingerbread Loaf

Square close up shot of a gingerbread loaf cake sliced on a platter.

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5 from 3 votes

This moist, warmly-spiced, tender gingerbread loaf cake is a festive addition to any holiday table!

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword gingerbread cake, gingerbread loaf, gingerbread loaf recipe, iced gingerbread, iced gingerbread loaf

Prep Time 20

Cook Time 50

Cooling Time 2

Total Time 3 10

Servings slices

Calories 263kcal

Author Blair Lonergan

Equipment

loaf pan

Ingredients

1 ¾ cups (210 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon kosher salt
½ cup milk, at room temperature
¼ cup molasses (I use Grandma's brand)
1 large egg, at room temperature
2 teaspoons vanilla extract
½ cup (1 stick) salted butter, softened at room temperature
½ cup packed dark brown sugar
¼ cup full-fat sour cream, at room temperature

For the Icing

1 ¼ cups confectioners' sugar, sifted
2 tablespoons orange juice or lemon juice
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Grease an 8 ½ x 4 ½ inch loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Set aside.
In another medium bowl, whisk together the milk, molasses, egg, and vanilla extract. Set aside.
In a large mixing bowl, use an electric mixer on medium-high speed to cream together the butter and brown sugar until light and fluffy, about 2-3 minutes. With the mixer on low, alternately add the flour mixture and the molasses mixture, starting and ending with the flour mixture. (i.e., add 1/3 of the flour mixture, then half of the molasses mixture, another 1/3 of the flour mixture, the remaining ½ of the molasses mixture, and finally the remaining 1/3 of the flour mixture). Mix just until combined; do not over-mix. Add the sour cream; mix just until combined.
Transfer the batter to the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

For the Icing

In a small bowl, whisk together confectioners sugar, 2 tablespoons of orange juice, and vanilla extract until smooth. The icing should be pretty thick. If it seems too thin, add a bit more confectioners sugar. If the icing is too thick, add another teaspoon or so of orange juice at a time until it reaches the desired consistency. Drizzle the icing over the top of the bread. Rest on a wire rack until the glaze sets.

Notes

Gingerbread loaf will stay fresh when covered at room temperature for 3-4 days -- it does not need to be refrigerated. To extend the life of your cake, wrap it tightly or store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

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