Gingerbread Loaf with Cinnamon Icing
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To me, the Holiday season equals gingerbread season. The smell alone does it for me, that warm mix of spices and molasses that makes the kitchen feel instantly cozy.
This gingerbread loaf is an easy quick bread, so there’s no yeast and no waiting around. You mix the batter, pour it into the tin and bake. I add chopped candied orange peel for little bright bites and chocolate chips because it just works. Once the loaf is completely cool, I drizzle it with a simple cinnamon icing that sets nicely and gives each slice a nice finish.
For a movie night in, serve it with gingerbread popcorn on the table and gingerbread hot chocolate in hand. And the next morning? A slice of this loaf (or gingerbread French toast) with homemade gingerbread syrup is hard to beat.
4 reasons to bake this gingerbread loaf
- Easy recipe
- Quick bread means no yeast, no proofing, just mix, pour and bake
- A fun baking project for kids
- Quick preparation
What you’ll need
There are no special tools needed to make this quick bread. What you need is a mixing bowl, wooden spatula and a 2-pound loaf tin.
A 2-pound loaf tin is often around 9×5 inches (23×13 cm) and about 3 inches (7 cm) deep, but sizes vary by brand. I always line my tins with baking parchment, so I recommend you do it too.
A couple of notes before you start
- Molasses: Regular molasses works best here. Blackstrap can make the loaf taste bitter. If you don’t have molasses, use honey instead (the flavor will be lighter).
- Butter: This recipe calls for real butter. I don’t recommend butter substitutes.
- Gingerbread spice: If you want to make your own, use my gingerbread spice mix.
Candied orange peel and chocolate chips
I cut the candied orange peel into small pieces so you get little pops of orange instead of big chewy chunks. It also spreads through the loaf more evenly.
Chocolate chips are optional, but I love what they do here. If you want bigger pockets of chocolate, swap the chips for chopped dark chocolate.
How long will it last?
If stored properly, you can enjoy this gingerbread loaf for up to 5 days. I store it in a Ziploc bag or wrapped in a bread bag (without icing) or in an airtight container (iced). Make sure the loaf is completely cool before storing it.
Freezer tip
Freeze it without the icing. Slice it, wrap the slices well and freeze. Thaw at room temperature, then add the icing if you feel like it.
How to make gingerbread loaf
This is a quick bread, so the prep is quick. I suggest you preheat the oven first.
Meanwhile, get a large mixing bowl and sift in flour and baking powder. Add salt, sugar and gingerbread spice and give everything a mix with a wooden spatula.
Then pour in the wet ingredients and mix until combined. Stir in candied orange peel pieces and chocolate chips.
Pour the mixture into a loaf tin and bake until an inserted skewer comes out clean. It will take about an hour. Bear in mind that every oven bakes differently, so I suggest checking after 50 minutes to see if it is ready. A few moist crumbs are fine. If you like using a thermometer, the center will be about 200°F (93°C) when it’s done.
Before you pour cinnamon icing over this loaf, make sure it’s cooled down completely. If the loaf is even slightly warm, the icing will melt and soak in.
Cinnamon icing, the easy way
The icing is a mixture of powdered sugar, milk, ground cinnamon and lemon juice. These 4 ingredients are mixed together until smooth.
For a drizzle that sets, I aim for a thick pour that falls off the spoon in a steady ribbon. If it disappears into the loaf, it’s too thin, so add more powdered sugar. If it barely moves, loosen it with a few drops of milk.
Useful tips for making this loaf
- Cinnamon icing can be omitted completely or swapped for your favorite glaze or frosting. You can also omit the cinnamon and lemon juice. Another great option is using gingerbread spice mix instead of cinnamon.
- To make this loaf look pretty, I topped it with candied orange peel and chocolate chips. This is completely optional.
- If you don’t have molasses, use honey instead.
- Don’t overmix the batter. Stir until everything is combined, then stop.
Troubleshooting notes
- Center sank: It likely needed a bit longer in the oven or the oven door was opened too early. Start checking at 50 minutes, but don’t rush it out.
- Loaf feels dry: It was probably overbaked. Pull it when the skewer has a few moist crumbs rather than waiting for it to come out completely dry.
- Icing melted: The loaf was still warm. Let it cool completely before drizzling.
Recipe Q&A
Yes. Bake the loaf a day ahead, keep it uniced and drizzle the icing closer to serving.
You can, but the icing can turn a little sticky after thawing. Freezing without icing gives the best texture and look.
You can leave it out or use orange zest for a lighter orange note.
Watch the loaf come together
Gingerbread Loaf with Cinnamon Icing
Ingredients
For the gingerbread loaf
- 2 cups all-purpose flour 280 grams
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar 100 grams
- 2 teaspoons gingerbread spice
- 1 stick unsalted butter melted, 110 grams
- ½ cup milk 120 milliliters
- 2 medium eggs beaten
- 6 tablespoons molasses
- ⅓ cup chocolate chips 60 grams
- ⅓ cup candied orange peel 50 grams
For the cinnamon icing
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon milk plus more as needed
- 1 teaspoon lemon juice or to taste
Optional
- 2 tablespoons chocolate chips for garnish
- 2 tablespoons candied orange peel for garnish
Equipment
Instructions
- Preheat oven to 360°F/180°C. Line a 2-pound loaf tin with baking parchment.
- In a large mixing bowl, combine flour, baking powder, salt, sugar and gingerbread spice.
- Add melted butter, milk, beaten eggs and molasses. Stir until combined.
- Stir in candied orange peel (cut into small pieces) and chocolate chips.
- Pour the batter into the lined loaf tin. The tin should be about two-thirds full.
- Bake for about 1 hour or until a skewer inserted into the center comes out clean (or with a few moist crumbs). Start checking after 50 minutes.
- Remove from the tin and let it cool completely before drizzling with the icing.
For the icing
- Mix powdered sugar, cinnamon, milk and lemon juice until smooth. Start with 1 tablespoon milk, then add more a little at a time until it looks right. Pour over the cooled loaf.
Optional
- Top with candied orange peel and chocolate chips.
Notes
- Cinnamon icing can be omitted or you can use your favorite glaze or frosting.
- Topping with candied orange peel and chocolate chips is completely optional.
- Honey can be used instead of molasses (the flavor will be lighter).
- All-purpose flour (US) = plain flour (UK).
- Powdered sugar (US) = icing sugar (UK).
- Baking time may vary. Check after 50 minutes by inserting a skewer in the middle of the loaf. If it comes out clean, the loaf is ready.
Your gingerbread loaf looks to mouth-watering! What a great way to start morning by baking an easy bread, then enjoying a slice with a cup of coffee or hot chocolate.
I love the added detail on top of the loaf. It really takes it over the top to Wow!
Thanks, Amy!
My cousin has been into gingerbread everything lately. This would be a great recipe for her before Christmas. Thanks for sharing :) can’t wait to try it.
You are welcome :)
Oh wow, this gingerbread looks awesome and love the candied orange peel you added. Can’t wait to try this.
You will love it, Andrea!
Wow! This bread looks absolutely amazing. I love all the flavors that you used and the photos are gorgeous. I’m getting excited about Christmas and will want to try your recipe!
Thank you :)
Mmmmm. This gingerbread loaf looks perfect! The flavors are perfect and the glaze is beyond words!
Glad to hear you like it!
I’m all into gingerbread lately so this beautiful loaf recipe came just as ordered. I love the texture and I bet it taste just fantastic with cup of tea or coffee. It’s a must make for Holidays.
Definitely! :)