Spiced Ginger Molasses Loaf with Citrus Cream Cheese Glaze

Quick Recipe Version (TL;DR)

• Yield: 10 slices
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours (includes cooling and glazing)

Quick Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda, 1/2 tsp fine salt
• 2 tsp ground cinnamon, 2 tsp ground ginger
• 1/4 tsp ground cloves, 1/4 tsp ground nutmeg (optional)
• 3/4 cup (150 g) packed brown sugar
• 3/4 cup (240 g) unsulfured molasses
• 2 large eggs, room temperature
• 1/2 cup (113 g) unsalted butter, melted and cooled
• 3/4 cup (180 ml) whole milk or buttermilk
• 2 tsp vanilla extract
• 3/4 cup (about 100 g) finely chopped candied orange peel
• 4 oz (113 g) cream cheese, softened
• 2 tbsp (28 g) unsalted butter, softened
• 1 1/4 cups (150 g) powdered sugar, sifted
• 1 tsp orange zest, 1/2 tsp lemon zest
• 1–3 tbsp fresh orange juice, pinch of salt

Do This

• 1. Preheat oven to 350°F (175°C). Grease and line a 9 x 5 in (23 x 13 cm) loaf pan with parchment.
• 2. Whisk molasses, brown sugar, eggs, milk (or buttermilk), vanilla, and melted butter in a large bowl until smooth.
• 3. In another bowl, whisk flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
• 4. Stir dry ingredients into wet just until combined, then fold in chopped candied orange peel. Spread thick batter into pan.
• 5. Bake 50–60 minutes, until a toothpick comes out with just a few moist crumbs. Cool 15 minutes in pan, then fully on a rack.
• 6. Beat cream cheese and butter; add powdered sugar, zests, salt, and enough orange juice for a thick, pourable glaze. Spoon over cooled loaf, garnish with extra peel or zest, slice, and serve.

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Why You’ll Love This Recipe

• Deep gingerbread flavors from molasses, cinnamon, ginger, and cloves in a moist, dense loaf.
• Candied orange peel adds little bursts of citrusy chew that feel extra festive.
• A tangy cream-cheese citrus glaze balances the sweetness and looks beautiful cascading down the sides.
• Perfect make-ahead treat: the flavor actually improves after a day as the spices mingle.

Grocery List

• Produce: 1 orange (for zest and juice), 1 lemon (for zest), optional extra orange for garnish
• Dairy: Unsalted butter, cream cheese, whole milk or buttermilk, 2 large eggs
• Pantry: All-purpose flour, brown sugar, powdered sugar, unsulfured molasses, candied orange peel, vanilla extract, baking soda, fine salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg (optional)

Full Ingredients

For the Ginger-Molasses Loaf

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg (optional, but recommended)
• 3/4 cup (150 g) packed light or dark brown sugar
• 3/4 cup (240 g) unsulfured molasses
• 2 large eggs, at room temperature
• 1/2 cup (113 g) unsalted butter, melted and cooled slightly
• 3/4 cup (180 ml) whole milk or buttermilk, at room temperature
• 2 tsp pure vanilla extract
• 3/4 cup (about 100 g) candied orange peel, very finely chopped

For the Cream-Cheese Citrus Glaze

• 4 oz (113 g) cream cheese, softened to room temperature
• 2 tbsp (28 g) unsalted butter, softened
• 1 1/4 cups (150 g) powdered sugar, sifted
• 1 tsp finely grated orange zest
• 1/2 tsp finely grated lemon zest
• 1–3 tbsp fresh orange juice (start with 1 tbsp and add more as needed)
• 1/4 tsp vanilla extract (optional, but lovely)
• Pinch of fine salt

Optional Garnish

• Extra finely chopped candied orange peel
• Extra orange zest curls or finely grated zest

Step-by-Step Instructions

Step 1: Prepare the Pan and Heat the Oven

Preheat your oven to 350°F (175°C) with a rack in the center. Lightly grease a 9 x 5 inch (23 x 13 cm) loaf pan with butter or nonstick spray. For easiest removal, line the bottom and long sides with a strip of parchment paper, leaving overhang as “handles,” then lightly grease the parchment as well. Set the pan aside while you mix the batter.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the molasses and brown sugar. Whisk until the sugar starts to dissolve into the molasses. Add the eggs and whisk until smooth and slightly thickened.

Pour in the melted, slightly cooled butter, milk or buttermilk, and vanilla extract. Whisk until everything is well blended and glossy. The mixture should look uniform with no streaks of egg or fat.

Step 3: Combine the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg (if using). Make sure the baking soda and spices are evenly distributed so the loaf rises and flavors are balanced.

Whisking the dry ingredients well helps avoid pockets of baking soda or spices and gives you a more even crumb.

Step 4: Make the Batter

Add the dry mixture to the wet ingredients in two additions. After each addition, use a spatula or wooden spoon to gently fold the batter together just until you no longer see dry flour. The batter will be fairly thick and silky from the molasses.

A few small lumps are fine. Avoid vigorous stirring at this stage; overmixing can make the loaf tough instead of tender and dense in a pleasant way.

Step 5: Fold in the Candied Orange Peel and Fill the Pan

Sprinkle the finely chopped candied orange peel over the batter. Gently fold it in so it is evenly distributed, scraping all the way down to the bottom of the bowl. You want little pops of orange in every slice.

Scrape the batter into the prepared loaf pan. Use your spatula to spread it into the corners and smooth the top. Tap the pan firmly on the counter 2–3 times to release any large air bubbles and help the batter settle.

Step 6: Bake the Loaf

Place the pan on the center rack and bake for 50–60 minutes. The top should be domed and deeply brown, and a toothpick or thin skewer inserted into the center should come out with just a few moist crumbs, but no wet batter.

If the top is browning too quickly around the 40-minute mark, loosely tent the loaf with a piece of foil and continue baking. Once done, remove the pan from the oven and let the loaf cool in the pan for 15 minutes.

After 15 minutes, use the parchment overhang to lift the loaf out of the pan and transfer it to a wire rack. Let it cool completely, about 45–60 minutes, before glazing. Glazing a warm loaf will cause the glaze to melt and slide off.

Step 7: Make the Cream-Cheese Citrus Glaze and Finish

While the loaf cools, make the glaze. In a medium bowl, beat the cream cheese and softened butter together with a handheld mixer (or vigorously by hand) until smooth, creamy, and lump-free.

Add the sifted powdered sugar, orange zest, lemon zest, vanilla (if using), and a pinch of salt. Beat on low speed until the sugar is incorporated, then increase to medium and beat until very smooth and fluffy.

Add 1 tablespoon of fresh orange juice and beat again. Check the consistency: you want a thick but pourable glaze that slowly ribbons off a spoon. Add more orange juice, a teaspoon at a time, until you reach that texture. If it becomes too thin, beat in a bit more powdered sugar.

Once the loaf is fully cool, place it on a serving platter or leave it on the rack set over a tray. Spoon or drizzle the glaze over the top, letting it drip down the sides in thick, luscious streaks. While the glaze is still soft, scatter a little extra chopped candied orange peel and/or orange zest over the top. Let the glaze set for 15–20 minutes, then slice with a sharp serrated knife and serve.

Pro Tips

• Use room-temperature ingredients. Eggs, milk, cream cheese, and butter blend more easily and give you a smoother batter and glaze.
• Chop the candied orange peel finely. Small pieces distribute better through the loaf and are easier to slice through cleanly.
• Do not overbake. Start checking at 50 minutes. Pull the loaf as soon as a toothpick comes out with just a few moist crumbs; that keeps it dense yet tender, not dry.
• Let flavors develop overnight. This loaf tastes even better the next day as the spices and molasses mingle. It is an excellent make-ahead bake for gatherings.
• Adjust glaze thickness to your liking. Thicker glaze makes pretty swirls that sit on top; thinner glaze will drip and create dramatic, translucent streaks.

Variations

• Cranberry-Orange Ginger Loaf: Fold 1/2 cup (60 g) dried cranberries into the batter along with the candied orange peel. The tart berries contrast beautifully with the sweet spice.
• Nutty Festive Loaf: Add 1/2 cup (55 g) chopped toasted pecans or walnuts to the batter for crunch. Sprinkle a few extra nuts over the glaze before it sets.
• Extra-Spicy Ginger Loaf: Increase the ground ginger to 3 tsp and add a pinch of black pepper for a warmer, more grown-up spice kick.

Storage & Make-Ahead

Once the glaze has set, cover the loaf loosely and store it in the refrigerator for up to 4 days because of the cream-cheese glaze. For the best texture, let slices come to room temperature (about 20–30 minutes) before serving.

If you prefer to store at room temperature, bake and cool the loaf but do not glaze. Wrap it tightly in plastic wrap or foil and keep it at cool room temperature for up to 3 days. Add the cream-cheese citrus glaze on the day you plan to serve.

To freeze, wrap the unglazed loaf well in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and glaze just before serving. You can also freeze individual slices (unglazed) for quick treats.

Nutrition (per serving)

Approximate values for 1 of 10 slices (including glaze): about 470 calories; 22 g fat; 10 g saturated fat; 65 g carbohydrates; 1–2 g fiber; 40 g sugars; 6 g protein; 320 mg sodium. These numbers are estimates and will vary based on specific ingredients and serving sizes.