Preheat the oven to 325°F. Spray a 9 by 4-inch pullman loaf pan with nonstick spray and line the pan with parchment with some overhang.

In a medium bowl, whisk together the flour blend, baking soda, ginger, cinnamon, cloves, and salt; set aside.

In the bowl of a stand mixer (or in a large bowl with a handheld mixer), add the brown sugar and mix on low to break up any lumps. Add the molasses and mix for about a minute, just until smooth.

With the mixer running on low, slowly add the oil in a steady stream and then continue to mix for 1-2 minutes after all the oil has been added, until completely combined and homogenous.

Scrape down the sides and bottom of the bowl and add the eggs, mixing for one minute or until the batter is smooth.

Add the dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each addition.

With the mixer running on low, slowly add the boiling water, a little bit at a time, allowing each addition to incorporate before adding more. Scrape down the bowl once more.

Fold in the lemon or orange zest. The batter is very runny.

Pour batter into the prepared loaf pan. Optionally, pipe a line of softened butter down the center of the loaf before baking.

Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a long skewer inserted into the center comes out mostly clean.

Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.

In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, 2 tbsp of the milk, and beat until smooth.

Add an additional tbsp of milk as needed to reach your desired consistency.