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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!

Course Bread, Breakfast, Quick Bread, Snack
Keyword gingerbread orange loaf, gingerbread swirl loaf, orange gingerbread, orange gingerbread loaf
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 197 kcal
Author Monique of AmbitiousKitchen.com

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

  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.

Recipe 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.
To make into muffins: divide batter between 12 greased muffin liners. Bake for 20-25 minutes or until tester comes out clean.
To make dairy-free: use coconut oil or vegan butter instead of regular butter.
*If you are looking for gluten free recipe, I would suggest my paleo orange loaf.

Nutrition Facts
Orange Gingerbread Swirl Loaf
Amount Per Serving (1 slice)
Calories 197 Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Saturated Fat 3.4g21%
Carbohydrates 32.8g11%
Fiber 2.8g12%
Sugar 13.9g15%
Protein 3.2g6%
* Percent Daily Values are based on a 2000 calorie diet.