Preheat the oven to 350 degrees Fahrenheit. Lightly spray an 8x4 loaf pan with non-stick cooking spray. Set aside.
Heat the water until it's hot to touch, like the temperature of bathwater. Stir in the molasses and mix until uniform. Stir in the canola oil, apple cider vinegar, and vanilla.
In a medium mixing bowl, combine the dry ingredients: all-purpose flour, light brown sugar, baking soda, baking powder, and spices.
Slowly stir the wet ingredients into the dry ingredients. Mix with a wooden spoon until just combined, careful not to overmix.
Add your batter to the greased loaf pan. Bake for 40-45 minutes, or until a toothpick comes out clean.
Remove loaf from the oven and let cool in the loaf pan for 5 minutes before turning out onto a cooling rack.
To make the glaze: In a small mixing bowl, add 1 tablespoon of cranberry juice at a time to the powdered sugar. Add the vanilla extract. Stir until a cohesive glaze forms. If the glaze is too thin: add more powdered sugar, one tablespoon at a time. Too thick? Add cranberry juice 1 teaspoon at a time.
Let the gingerbread loaf cool completely before decorating with the glaze and slicing. Enjoy!
Keeps for 2-3 days in the fridge. Enjoy warmed.
Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.