Baking spray (with flour)
1 package gingerbread cake and cookie mix 14.5 ounces
1 cup lukewarm water
2 teaspoon orange zest grated
3 tablespoons orange juice divided
1 tablespoon Honey
1/2 teaspoon vanilla extract
1 large egg
1 1/2 cups powdered sugar
1/2-1 tablespoon whole milk
white sanding sugar
Preheat oven to 350°F. Lightly coat bottoms of three 5 1/2-inch loaf pans with baking spray.
In a medium bowl, combine gingerbread mix, water, orange zest, 2 tablespoons orange juice, honey, vanilla, and egg. Using a fork, stir for 2 minutes, or until well blended.
Divide batter evenly among prepared pans. Bake for 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack. Turn out of pans onto rack to cool completely.
In a medium bowl, combine powdered sugar, remaining 1 tablespoon orange juice, and enough milk to create a thick glaze, stirring until smooth. Spoon over cooled gingerbread loaves. Sprinkle with sanding sugar, if desired. Let stand for 1 hour, or until glaze is set. Using a serrated knife, cut into 1/2-inch-thick slices.