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Chai-Spiced Gingerbread Loaf with a Zesty Orange Glaze
Prep: 15 minutes
Cook: 50 minutes
Servings: 10 slices
A Journey of Spice and Zest
This isn't your average gingerbread. We've invited a whole new cast of spices to the party—cardamom, black pepper, and star anise join the classic ginger and cinnamon for a loaf that is deeply aromatic and complex. A tangy orange glaze provides the perfect counterpoint, making each slice a delightful sensory experience.
Materials
- For the Loaf:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 cup (170g) unsulphured molasses
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup (120ml) hot water
- For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Preparation
- Let's begin by preparing our canvas. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan. This ensures your beautiful cake will release easily later.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is all about incorporating air for a tender crumb.
- Beat in the egg until it's well combined, then pour in the molasses and mix again. The batter will become a lovely, deep brown color and smell divine.
- In a separate bowl, it's time for our spice symphony. Whisk together the flour, baking soda, and all the wonderful chai spices: ginger, cinnamon, cardamom, cloves, and that surprising black pepper, plus the salt. This pre-mixing ensures an even distribution of flavor.
- Now, we'll combine everything. Add the dry ingredients to the wet ingredients in two batches, alternating with the hot water. Mix on low speed until just combined. Starting and ending with the dry ingredients is a classic baker's trick for a perfect texture.
Cooking
- Pour the batter into your prepared loaf pan. It will be quite liquidy, but don't worry, that's what makes the final loaf so wonderfully moist.
- Bake for 45-55 minutes. You'll know it's ready when the aroma fills your kitchen and a wooden skewer inserted into the center of the loaf comes out clean. The top should be dark and springy to the touch.
- Let the gingerbread loaf cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely. This cooling period is essential before glazing.
- While the loaf cools, let's make that vibrant glaze. Simply whisk together the powdered sugar, orange zest, and 2 tablespoons of orange juice. If it's too thick, add more juice, a teaspoon at a time, until you have a thick but pourable consistency.
- Once the loaf is completely cool, drizzle the orange glaze all over the top, letting it drip down the sides for that beautiful, rustic look. Let the glaze set for about 20 minutes before slicing.