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

In a separate bowl, whisk together the molasses and hot water.

In a large mixing bowl, beat the softened butter and brown sugar with a handheld or stand mixer fitted with the paddle attachment on medium-high speed for about 3 minutes until creamed. Scrape the sides and bottom of the bowl as needed.

Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat on medium-high speed until fully combined.

With the mixer on low, gradually add the dry ingredients in three parts, alternating with the molasses mixture. Mix until just combined (the batter will be slightly thin).

Pour the batter into the prepared loaf pan and spread it evenly.

Bake for 50–60 minutes (or 55–65 minutes for a smaller 8x4-inch pan), or until a toothpick inserted into the center comes out clean with only a few moist crumbs.

Let the loaf cool in the pan on a cooling rack for 1 hour, then remove it from the pan and cool completely on the rack.

For the icing, whisk the sifted confectioners' sugar with orange juice until smooth and drizzle over the cooled loaf.