Prepare the Cake Batter

• Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper.
• In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
• In another bowl, combine the melted butter, granulated sugar, brown sugar, and molasses.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the milk and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.

Bake the Gingerbread

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow the loaf to cool in the pan for 10–15 minutes.
• Transfer to a wire rack and let cool completely.

Prepare the Vanilla Glaze

• Whisk the powdered sugar, milk, and vanilla extract until smooth.
• Add a little more milk if needed to reach a pourable consistency.
• Drizzle the glaze over the completely cooled gingerbread loaf.
• Let the glaze set before slicing and serving.