Ingredients
2cupsall purpose flour,spoon and leveled
1tspbaking soda
1½tspground ginger
1½tspground cinnamon
¼tspground cloves
¼tspsalt
⅛tspfresh ground pepper
¾cupunsulphured or dark molasses
¾cuphot water,about 100 degrees F
½cupunsalted butter,(1 stick) softened to room temperature
⅓cuplight or dark brown sugar,packed
1large egg,at room temperature
1tsppure vanilla extract
1cupconfectioners’ sugar,sifted
2-3tbsporange juice
Preparation
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan. Set aside.
In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt, and pepper together until combined. Set aside.
In a separate bowl or dish, whisk the molasses and hot water together.
In a large bowl, using a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed for about 1 minute until smooth and creamy.
Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed
On medium-high speed, beat in the egg and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses and mixing each addition just until incorporated. Avoid overmixing. The batter will be thin. Whisk out any big lumps.
Pour batter into prepared pan. Bake for around 50 to 60 minutes or until the gingerbread loaf is baked through.
To test for doneness, insert a toothpick into the center of the gingerbread loaf. If it comes out clean with only a couple of moist (not wet) crumbs, it is done. Allow to cool completely in the pan set on a wire rack before removing from pan.
Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled loaf.
Leftover loaf keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.
