Servings
Font
Back
4.9 from 24 votes

Orange Gingerbread Swirl Loaf

Gorgeous orange gingerbread loaf swirled with perfectly spiced gingerbread batter and delicious, sweet orange batter. This homemade gingerbread loaf has hints of molasses and orange zest, and is topped with a simple orange glaze for an incredible brunch treat or seasonal snack!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 12 slices
Calories: 197 kcal
Course: Breakfast , Snacks , Bread
Cuisine: American

Ingredients

  • For the gingerbread layer:
  • Wet
  • 1 egg
  • 3 tablespoons pure maple syrup
  • 3 tablespoons blackstrap molasses
  • 1/3 cup unsweetened almond milk (or milk of choice)
  • 3 tablespoons butter, melted (or sub melted and cooled coconut oil or vegan butter)
  • 1 teaspoon vanilla extract
  • dry
  • 1 cup whole wheat pastry flour*
  • ½ teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • ⅛ teaspoon salt
  • For the orange layer:
  • Wet
  • 1 egg
  • ½ cup fresh orange juice
  • Zest from 1 orange
  • 1/4 cup pure maple syrup (or sub honey)
  • 3 tablespoons butter, melted (or sub melted and cooled coconut oil)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • dry
  • 1 cup whole wheat pastry flour*
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • FOR THE GLAZE:
  • ½ cup powdered sugar
  • 1 tablespoon fresh orange juice, plus a little more if necessary to thin the glaze
  • 1 teaspoon orange zest

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Line an 8 ½ x 4 ½ loaf pan with parchment paper and spray the inside with nonstick cooking spray.
  2. First make the gingerbread batter: In a large bowl, whisk together the egg, pure maple syrup, molasses, almond milk, melted butter and vanilla extract until well combined. Add in your dry ingredients: whole wheat pastry flour, baking soda, cinnamon, ginger, allspice and salt. Mix until just combined. Set aside while you make the orange batter.
  3. Make the orange batter: In a large bowl, whisk together the egg, orange juice, orange zest, pure maple syrup, melted butter, vanilla extract, and almond extract until smooth and well combined. Add in your dry ingredients: whole wheat pastry flour, baking soda and salt. Mix until just combined.
  4. Spoon half of the gingerbread batter into prepared loaf pan, then top with half of the orange batter. Repeat with remaining gingerbread batter and orange batter. Swirl the batters together with a butter knife just a few times (do not overdo this or the batters will start to come together and look crazy). Bake for 45-60 minutes until a tester comes out clean or with just a few crumbs attached. Once done baking, remove from pan and place on a wire rack to finish cooling completely.
  5. For the glaze: Mix together powdered sugar, orange juice and orange zest until smooth. You may need to add in more orange juice to thin out the glaze, but remember we want it to be a thicker glaze, like an icing. Pour or drizzle over the top of the loaf and spread towards the sides, if necessary.

Notes

  • *Instead of whole wheat pastry flour, you can use all purpose flour, but I would suggest reducing the butter to 2 tablespoons in each batter. If you are looking for gluten free recipe, I would suggest my paleo orange loaf.
  • To make dairy-free: use coconut oil or vegan butter instead of regular butter.
  • See the full post for tips, tricks, freezing instructions, and instructions for turning this recipe into muffins!

Nutrition Information

Serving 1slice Calories 197cal (10%) Carbohydrates 32.8g (11%) Protein 3.2g (6%) Fat 6.2g (10%) Saturated Fat 3.4g (17%) Fiber 2.8g (11%) Sugar 13.9g (28%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 197

% Daily Value*

Serving 1slice
Calories 197cal 10%
Carbohydrates 32.8g 11%
Protein 3.2g 6%
Fat 6.2g 10%
Saturated Fat 3.4g 17%
Fiber 2.8g 11%
Sugar 13.9g 28%

* Percent Daily Values are based on a 2,000 calorie diet.