Vintage 1940s Gingerbread Loaf With Orange Glaze

This vintage 1940s gingerbread loaf with orange glaze is the perfect way to start the holiday baking season this time of year. The warmth of the spices mingled with the molasses and citrus make for a flavorful treat the whole family will love. Back in the 40s, this would have been called quick bread rather than a loaf cake, but either way, you slice it, and the butter-based loaf is dense and delicious. Smear softened butter on a thick, warm slice and enjoy with your next cup of tea or coffee. This 1940s gingerbread is perfect for the upcoming holiday season and is ideal for cozy, warm sock weather.

My Gran was known for many things- cooking and baking, wasn’t it. In fact, she loved to hoard, and part of that hoarding led her to keep all sorts of older things. That’s where I discovered this vintage 1940s gingerbread recipe scribbled onto paper. The ingredients were vastly different, as was the method of other spiced gingerbreads that I knew had to be made. The next time you want a dense gingerbread loaf cake for your snack or even as part of your holiday brunch table, try this one. The taste is unique and not overly sweet. All the excellent gingerbread aroma and flavor is there, with the citrus of the orange, making it a delicious vintage recipe. 

Fun Fact: The shift from calling these baked goods with fast-rising baking powder or baking soda “quick bread” to “loaf cake” likely occurred in the late 19th and early 20th centuries as culinary definitions became more nuanced. Loaf cakes became associated with desserts and celebratory occasions, moving away from the utilitarian connotations of quick bread.

Why You Will Love This Recipe For Gingerbread

It’s Unique. Adding orange to the loaf and glaze adds flavor to traditional gingerbread. 

Modern Twist. The original recipe called for coffee, but since I had espresso powder on hand, I used it instead. The result was a deeply dark gingerbread with just the slightest hint of the coffee flavor. 

One-bowl recipe. That’s right, you can mix this entire spice cake in one bowl, making clean-up a breeze.

Let’s Get Started Going Back In Time With This 1940’s Gingerbread Recipe

Preheat oven to 350F.

This one-bowl vintage gingerbread cake makes a sizeable amount, so use a large mixing bowl. The instructions are a bit odd compared to other basic recipes, so let’s be careful to follow them as closely as possible for good results. First, gather those ingredients and get the measuring cups and spoons ready. 

You can use a mixer for this recipe, but it’s okay if you don’t. In fact, I often go old school with a simple fork for mixing ingredients. The tines allow the mixture to pass through, breaking down lumps easily. 

Let’s start by adding the butter and brown sugar to the mixing bowl. I recommend softening the butter if it’s hard because it will make it easier to work with. Next, we add the molasses and warm cream. I just used 10% because that’s what I had. You can use milk or heavier cream as you see fit for this recipe. Warm the cream slightly in a saucepan on the stove or microwave if possible. Then, add it directly to the mixing bowl and mix to incorporate it and the molasses into the butter-sugar mixture. 

Next, measure and add the all-purpose flour, salt, spices, and espresso powder. Measure the little bit of baking soda into a small dish and mix it with warm water. Set it aside. 

Start mixing the flour and spices. Pause to crack the eggs into a measuring cup and beat with a fork until blended well. Add them to the bowl and continue to mix the entire mixture together. Add the baking soda with water. This mixture is pretty sticky-looking, isn’t it? Stop to zest and juice one orange. Then add both to the cake batter. Fold them in until well incorporated. The batter will be light and airy at this point. 

​Grease your loaf pan and then pour the batter into it. Don’t worry; it’s not going to overflow when baking. The oven should be up to temp, put the loaf pan into the oven on center rack and let bake for 45-60 minutes. Test the gingerbread for doneness with a cake tester before removing it from the oven. 

If you don’t have a cake tester, simply insert a butter knife into the loaf and remove it. If the knife comes out clean, the gingerbread is done. If it’s covered in batter, it needs to cook longer. If it’s only slightly moist, give it a few minutes more. 

​Put the cake on a wire rack in the pan to cool. Then, juice one orange and mix in four tablespoons of white sugar. Spoon this onto the loaf. Yes, it’s running off and pooling in the edges of the pan. That’s okay, simply be sure to cover the entire loaf at least once with the glaze. Then, leave it to cool completely in the pan before removing and slicing. The citrus glaze will sink into the loaf, adding more citrus flavor.

Ingredients:

Butter: Adds moisture and richness, giving the loaf a soft, tender crumb.

Brown Sugar: Provides caramel-like sweetness and keeps the loaf moist.

Molasses: Essential for gingerbread’s signature deep flavor and color.

Cream: Adds a subtle richness and helps create a smooth batter.

Flour: Forms the structure, holding the ingredients together for a sturdy loaf.

Salt: Balances sweetness and enhances the spice flavors.

Ginger: Provides the warming, spicy essence essential to gingerbread.

Cinnamon: Adds warmth and depth, complementing the ginger.

Nutmeg: Lends a cozy, earthy note that enriches the spice profile.

Espresso Powder: Intensifies the molasses and spice flavors with a subtle depth.

Eggs: Bind the ingredients and contribute to a fluffy, tender texture.

Baking Soda: Mixed with water, it helps the loaf rise and creates a lighter texture.

Water: Activates the baking soda, aiding in the loaf’s lift.

Orange Juice: Adds brightness and acidity, balancing the sweetness and enhancing flavor.

Orange Zest: Infuses a fresh citrus aroma, making each bite lively and fragrant.

Substitutions And Add-Ins For This 1940’s Gingerbread Loaf

Butter: Replace coconut oil or margarine with equal parts for a similar texture and moisture.

Brown Sugar: Use white sugar plus 1 tablespoon of molasses per cup, or swap with coconut sugar for a less refined option.

Molasses: -Remains-

Cream: Use whole milk or half-and-half; try coconut cream or almond milk with a dash of lemon juice for dairy-free.

Flour: Use a 1:1 ratio of a gluten-free flour blend, or try whole wheat flour for a heartier loaf.

Salt: -Remains-

Ginger: This powdered root gives the bread the classic ginger flavor. If you don’t have it or prefer a more robust ginger flavor, zest fresh ginger root instead.

Cinnamon: Sub in ground allspice or pumpkin pie spice for a similar warmth.

Nutmeg: Mace can be used in a pinch, or skip it for a milder spice profile.

Espresso Powder: Use instant coffee granules or omit them if desired, though the loaf may lack some depth of flavor and color.

Eggs: In this recipe, you can substitute one-quarter cup of unsweetened applesauce for each egg. Since there are three eggs, you would need to use three-quarters of a cup.

Baking Soda: Baking powder can be used slightly higher (1 ½ times the baking soda amount), though it may affect the texture.

Water: Use milk or orange juice for additional flavor if substituting.

Orange Juice:-Remains-

​Orange Zest:-Remains-

​If you wish to make this a fancier Christmas-style cake with a vintage feel, consider adding some finely chopped crystallized ginger, a splash of rum or brandy, dark raisins or currants, and/or a pinch of cloves.

Looking for more tasty Christmas baking? Be sure to try our Wassail Christmas cookies. They are soft and delicious with spiced icing.

Expert Tips, Serving And Storing Suggestions For This Vintage Gingerbread Loaf Cake

Tip #1: Soften and Warm Ingredients for Smoother Mixing: Soften the butter before mixing to make it easier to incorporate with sugar, and warm the cream slightly. Both steps ensure a smoother batter and better texture in the final loaf.

Tip #2: Mix Baking Soda Separately: Mixing the baking soda with warm water separately allows it to activate more effectively, giving the cake a better rise and a lighter texture.

Tip #3: Let the Glaze Absorb Fully: Pour the orange glaze over the loaf while it’s in the pan and allow it to cool completely. This step helps the glaze soak into the loaf, creating a moist, citrus-infused finish.

With its seasonal scent, this gingerbread loaf is perfect for your Christmas or holiday brunch. Serve it sliced alongside coffee or tea for your next get together, or dress it up with whipped cream and candied citrus for a festive dessert that’s sure to impress. It’s a must-have addition to your holiday celebrations!

To store your gingerbread loaf, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to four days. For longer storage, freeze the loaf by wrapping it securely before freezing. It can be frozen for up to three months. To enjoy, thaw it overnight and let it come to room temperature before serving.

Did you bake this tasty vintage gingerbread loaf with orange glaze for your family? Did they love it? I would love to hear from you about your culinary experiences. Please rate and comment below, and as always, Happy Cooking!