• 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.