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Spiced Gingerbread Loaf

Featured in the Honolulu Star-Advertiser on December 4, 2019.



Spiced Gingerbread Loaf

  • Non-stick cooking spray
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup dark molasses
  • 3/4 cup hot water
  • 1/2 cup unsalted butter, softened
  • 1/3 cup dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla


  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons orange juice
  • 1/2 teaspoon orange zest


Adjust oven rack to lower third position; heat oven at 350°F. Coat a 9-by-5-inch loaf pan with non-stick cooking spray. Set aside.

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and pepper; set aside. In a separate bowl, whisk together molasses and hot water.

In a large bowl of electric mixer, beat butter on high until smooth and creamy, about 1 minute. Add brown sugar; beat on high for 1 minute until well creamed. On medium-high, beat in egg and vanilla until combined. Scrape down sides and bottom of the bowl as needed. On low, add dry ingredients in three additions, alternating the hot water/molasses, and mixing each addition until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.

Pour batter into pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool completely before removing.

In a small bowl, whisk together powdered sugar, orange juice and orange zest. Drizzle over cooled loaf. Serves 9.

Note: Recipe can be converted using 3 mini pans. Bake at 350 for about 25 minutes, then test with a toothpick every five minutes until toothpick comes out clean.

Approximate Nutrient Analysis per serving:
220 calories, 7 g fat, 4 g saturated fat, 25 mg cholesterol, 150 mg sodium, 38 g carbohydrate, 1 g fiber, 26 g sugar, 2 g protein


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