This easy gingerbread loaf recipe with orange peel and chocolate chips is a must try this Holiday season. Drizzle generously with cinnamon icing and enjoy warm or cold!
4 reasons why you should make gingerbread loaf:
- Easy recipe
- Quick bread = no yeast, no proofing, just mix, pour and bake
- Perfect baking project for kids
- Quick preparation
To me the Holiday season = Gingerbread season. Imagine a cozy night in with your favorite movie on, Gingerbread Popcorn on your table and Gingerbread Hot Chocolate in your hands!
And what about enjoying gingerbread loaf or pancakes the following morning and pouring over Homemade Gingerbread Syrup? Doesn’t it sound good? It does to me!
What tools/gadgets do I need to make gingerbread loaf?
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.
I always line my tins with baking parchment so I recommend you do it too.
How long will gingerbread loaf last?
If stored properly, you can enjoy it up to 5 days. I always store it in a Ziploc bag or wrapped in a bread bag (no glaze on) or air-tight container (glazed). Make sure the loaf is completely cooled before you store it.
How do you make a gingerbread loaf
The prep for this sweet bread is quick so I suggest you pre-heat 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 you pour in 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.
Before you pour cinnamon glaze over this gingerbread loaf, make sure the loaf is cooled down completely.
The glaze is a mixture of powdered sugar, milk, ground cinnamon and lemon juice. These 4 ingredients are mixed together until smooth. Note that for a thicker glaze add more sugar, for thinner glaze add more milk.
Tips for making gingerbread loaf
- Cinnamon glaze can be omitted completely or substituted with frosting/glaze of your choice. 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.
- This recipe calls for real butter. I don’t recommend using any butter substitutes.
Want to see how to make Gingerbread Loaf with Cinnamon Glaze? Watch the video!
- 2 tbsp Chocolate Chips for garnish
- 2 tbsp Candied Orange Peel for garnish
- In a large mixing bowl, combine together sifted flour, baking powder, salt, sugar and gingerbread spice. Add the wet ingredients: melted butter, milk, beaten eggs and molasses. Stir well until combined.
- Stir in candied orange peel (cut into small pieces) and chocolate chips. Pour the batter into a loaf tin lined with baking parchment.
Bake in a preheated oven at 360°F/180°C for 1 hour or until ready.
- When ready, remove from the tin and let it cool completely before drizzling with the glaze.
- For the glaze: Mix together all the ingredients and pour over the cooled loaf.
- Optional: Top with candied orange peel and chocolate chips.
- Cinnamon glaze can be omitted or you can use your favorite glaze/frosting.
- Topping the loaf with candied orange peel and chocolate chips is completely optional.
- Honey can be used instead of molasses.
- I recommend reading the full post for more detailed explanation, tips or watch the video, if any doubts.
- All-purpose flour (US) = Plain flour (UK), Powdered sugar (US) = Icing sugar (UK).
- The baking time may vary slightly depending on your oven. Check after 50 minutes by inserting a skewer in the middle of the loaf. If it comes out clean, the bread is ready.