1-Getting Started: First, preheat your oven to 350°F and grease an 8×4 or 9×5 inch loaf pan. This ensures your gingerbread loaf bakes evenly and releases easily. Proper softening of the butter is key for smooth creaming, so let it sit at room temperature for optimal results.

2-Mixing the Batter: Whisk together the dry ingredients in one bowl: 2 cups all-purpose flour, 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, and 1/8 teaspoon freshly ground black pepper. In another container, whisk the 2/3 cup unsulphured or dark molasses with 3/4 cup hot water until well combined.

Using a mixer, cream the 1/2 cup softened unsalted butter and 1/3 cup packed brown sugar until smooth, which takes about 3 minutes. Add the 1 large egg and 1 teaspoon pure vanilla extract, mixing until everything is fully incorporated. On low speed, alternate adding the dry ingredients and the molasses mixture, blending just until combined the batter will be slightly thin.

3-Baking and Cooling: Pour the batter into your prepared pan and bake for 50 to 60 minutes, or 55 to 65 minutes for a smaller pan. Check for doneness at the lower end of the baking time by inserting a toothpick; it should come out with a few moist crumbs. Let the loaf cool in the pan for 1 hour before transferring it to a rack to cool completely.

For the orange icing, whisk 1 cup sifted confectioners’ sugar with 2 to 3 tablespoons orange juice until smooth, then drizzle it over the cooled loaf. You can also try baking this as muffins at 350°F for 20 to 22 minutes for a fun variation. For a similar spiced treat, check out our cinnamon pull-apart bread recipe.