Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease an 8.5×4.5-inch or 9×5-inch loaf pan. (I use and recommend an 8.5×4.5-inch pan.) Set aside.

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt, and pepper together until combined. Set aside.

In a separate bowl or liquid measuring cup, whisk the molasses and hot water together.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until creamed together, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the egg and vanilla extract and beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients in three additions, alternating with the hot water/molasses, and mixing each addition just until incorporated. Avoid over-mixing; a few small lumps are OK. Batter will be slightly thin. Pour and spread the batter into prepared pan.

Bake for 50–60 minutes (or 55–65 minutes for a smaller 8×4-inch pan), or until the gingerbread loaf is baked through. All ovens are different, and your loaf may take a little more or less time. To test for doneness, insert a toothpick into the center of the loaf. If it comes out clean with just a few moist (not wet) crumbs, it’s done.

Place the baking pan on a cooling rack. Cool the loaf in the pan for 1 hour before removing from the pan. Place the loaf directly on the cooling rack to cool completely.

Whisk the confectioners’ sugar and orange juice together until smooth. Drizzle over cooled loaf.

Tightly cover or wrap leftover gingerbread loaf and store in the refrigerator for up to 5 days. The flavor gets even better after a day or two!