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Orange Gingerbread Loaf Recipe

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4.1 from 1 review

This Orange Gingerbread Loaf is a moist and flavorful twist on classic gingerbread, infused with bright citrus notes from fresh orange zest and juice. Sweetened with molasses and brown sugar, the loaf is enriched with sour cream for tenderness and topped with a tangy orange glaze that balances spice and sweetness perfectly. Ideal for holiday gatherings or cozy afternoons with tea or coffee.

  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • ¾ cup (150 g) light brown sugar, packed
  • ¾ cup (253 g) molasses
  • 2 large eggs, room temperature
  • 1 cup (230 g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated orange zest (from 1 large orange)

Dry Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt

Orange Glaze

  • 1 cup (125 g) confectioners' sugar
  • 2 tablespoons orange juice
  • 1 teaspoon finely grated orange zest
  • 1 tablespoon milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together the unsalted butter and light brown sugar for about 1 minute until the mixture is light and fluffy.
  3. Add Molasses and Wet Ingredients: Add the molasses, eggs, sour cream, vanilla extract, and orange zest to the creamed mixture. Mix on low speed until all ingredients are well combined, pausing to scrape the sides of the bowl as needed.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking powder, and kosher salt until evenly mixed.
  5. Incorporate Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the loaf tender.
  6. Pour Batter into Pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for even baking.
  7. Bake the Loaf: Bake in the preheated oven for 65 to 75 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. If the top is browning too quickly, tent loosely with foil.
  8. Cool the Loaf: Allow the loaf to cool in the pan for about 30 minutes, then remove from the pan and cool completely on a wire rack.
  9. Prepare Orange Glaze: In a small bowl, whisk together the confectioners' sugar, orange juice, orange zest, and milk until smooth. Adjust consistency by adding more milk if too thick or more sugar if too thin.
  10. Glaze the Loaf: Drizzle the orange glaze over the cooled loaf evenly. Let the glaze set slightly before slicing and serving to ensure a perfect finish.

Notes

  • Room temperature ingredients help achieve a smooth batter and even baking.
  • Sour cream adds moisture and a slight tang to balance molasses sweetness.
  • To prevent a burnt top, loosely tent the loaf with foil if it browns too fast during baking.
  • The glaze consistency can be adjusted easily for desired thickness; add liquids sparingly.
  • Store the loaf covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/orange-gingerbread-loaf-recipe/