Orange Gingerbread Loaf is one of those recipes that makes the kitchen smell amazing while it bakes. It is soft, moist, and full of warm gingerbread spices, with a little orange flavor in every bite.
This loaf is based on my Gingerbread Loaf, which I love to make during the holidays! I added orange zest and a simple orange glaze this time, and I really love how the bright orange flavor works with the rich molasses and spices. If you are ready for all things gingerbread, check out more of my Gingerbread Recipes, too!
Ingredients & Substitutions
- Butter: Use unsalted butter at room temperature so it creams easily with the brown sugar. If using salted butter, you may want to reduce the kosher salt.
- Light brown sugar: Adds sweetness and helps keep the loaf soft and moist. Dark brown sugar can also be used for a deeper molasses flavor.
- Molasses: Use regular unsulphured molasses for the best flavor. Avoid blackstrap molasses, which can be too strong and bitter for this loaf.
- Eggs: Use room-temperature eggs so they mix evenly into the batter. Out of eggs? Check out my egg substitutes to try!
- Sour cream: Adds moisture and helps create a soft, tender loaf. Full-fat sour cream works best, but plain Greek yogurt can be used.
- Vanilla extract: Adds a little extra warmth and flavor. You can omit it if needed.
- Orange zest: Freshly grated orange zest gives the loaf its bright orange flavor. One large orange should give you about 1 tablespoon of zest for the loaf, plus enough for the glaze.
- All-purpose flour: Gives the loaf structure. Measure it carefully so you don’t add too much flour.
- Ground ginger: Gives the loaf its classic gingerbread flavor.
- Ground cinnamon: Adds warmth and pairs well with the ginger and orange.
- Baking powder: Helps the loaf rise and gives it a light texture.
- Kosher salt: Balances the sweetness and brings out the flavors of the spices and molasses.
- Orange glaze: A simple mix of confectioners’ sugar, orange juice, orange zest, and milk. Add a little more milk if the glaze is too thick, or a little more confectioners’ sugar if it is too thin.
Tips for the Best Orange Gingerbread Loaf
- Use room-temperature butter, eggs, and sour cream. They will mix more easily and help create a smooth batter.
- Measure the flour carefully. Too much flour can make the loaf dry instead of soft and moist.
- Don’t overmix the batter. Once the flour is added, mix just until everything comes together.
- Zest the orange before juicing it. It’s much easier to zest a whole orange, and you can use the juice for the glaze.
- Keep an eye on the loaf near the end of baking. If the top starts to brown too much, loosely tent it with foil.
- Let the loaf cool completely before adding the glaze. If the loaf is warm, the glaze can melt and slide right off.
- Add the glaze slowly. If it seems too thick, add a little more milk. If it’s too thin, add a little more confectioners’ sugar.
FAQs
Can I make this loaf without the orange glaze?
Yes! The loaf has plenty of flavor on its own, so you can skip the glaze and simply dust the cooled loaf with confectioners’ sugar. The glaze adds extra sweetness and bright orange flavor, though.
Can I use orange extract instead of orange zest?
I recommend using fresh orange zest for the best flavor. Orange extract is much stronger and can easily overpower the gingerbread spices. If you don’t have an orange, you can leave the zest out, but the loaf will have less orange flavor.
Can I use Greek yogurt instead of sour cream?
Yes. Plain, full-fat Greek yogurt can be used in place of the sour cream. The texture may be slightly different, but it will still make a moist, tender loaf.
Why is my gingerbread loaf taking longer to bake?
Oven temperatures and loaf pans can vary, so the baking time may be a little different. Start checking around 65 minutes. The loaf is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Can I make Orange Gingerbread Loaf ahead of time?
Yes! You can bake the loaf a day ahead and keep it covered at room temperature. For the freshest finish, wait to add the orange glaze until shortly before serving.
Can I freeze Orange Gingerbread Loaf?
Yes. I recommend freezing the loaf without the glaze. Wrap the completely cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature, then add the glaze before serving.
How to Store Orange Gingerbread Loaf
Room temperature: Store the cooled, glazed loaf in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.
Refrigerator: I don’t recommend refrigerating the loaf, as it can dry it out. If you need to keep it longer, freezing is a better option.
Freezer: For the best texture, freeze the loaf without the glaze. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature and add the glaze before serving.
Orange Gingerbread Loaf
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
- 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
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar for about 1 minute, or until light and fluffy.
- Add the molasses, eggs, sour cream, vanilla, and orange zest. Mix on low until well blended, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, loosely tent the loaf with foil.
- Let the loaf cool in the pan for about 30 minutes, then transfer it to a wire rack to cool completely.
- Once the loaf has cooled completely, prepare the orange glaze.
Orange Glaze
- In a small bowl, whisk together the confectioners' sugar, orange juice, orange zest, and milk until smooth. If the glaze is too thick, add a little more milk, a few drops at a time. If it is too thin, add a little more confectioners' sugar.
- Drizzle the glaze over the cooled loaf. Let it set slightly before slicing and serving.
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