Copycat Starbucks Gingerbread Loaf
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This copycat Starbucks Gingerbread Loaf recipe is full of all your favorite seasonal holiday flavors and topped with a layer of thick vanilla orange frosting. Plus it’s simple to make this coffee shop favorite at home!
If you’re looking for a way to enjoy your favorite Starbucks treat from the comfort of your own home, look no further than this easy copycat recipe. And with the holiday season right around the corner, there’s no better time to whip up this tasty and festive treat.
Plus, with easy-to-follow instructions and ingredients you likely have in your pantry, you’ll be enjoying a slice of warm, spicy goodness in no time. During this time of the year I am usually itching to make my vanilla spiced pumpkin bread, but today I thought I would try something a little different.
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
The holiday treats at Starbucks call to me very time I visit the drive through, especially the gingerbread cake pops and frosted loaf slices. But with the rising prices of everything these days, and my love of a good copycat recipe, I decided to make my own version of the loaf recipe.
And I love that it’s made with common ingredients that I already had on hand. This dessert loaf features warm spices, has a tender crumb and is the perfect addition to a cup of coffee or hot tea. If you like gingerbread flavors, be sure to check out our gingerbread snack mix, gingerbread blondies and no churn gingerbread ice cream.
It also makes a tasty holiday goody! Wrap the homemade gingerbread loaf in plastic wrap and top with a pretty bow or stack thick slices in a decorative container for a cute hostess or teacher gift.
More quick bread recipes…
Copycat Gingerbread Loaf Ingredients
Loaf Ingredients:
- all-purpose flour
- salt
- baking soda
- spices – ground cinnamon, ground ginger, ground cloves, ground nutmeg, ground mustard
- unsalted butter – make sure to allow time for it to soften
- granulated white sugar
- egg – room temperature
- unsweetened applesauce
- orange extract
Cream Cheese Frosting Ingredients:
- cream cheese – let it come to room temperature so it’s easier to mix
- vanilla extract
- orange extract
- powdered sugar
- fresh orange zest
How to Make Copycat Starbucks Gingerbread Loaf
Preheat the oven to 350 degrees F. Grease and flour a 9×5 loaf pan and set aside.
Combine the flour, salt, baking soda, spices, and ground mustard in a medium bowl and set aside.
Use an electric mixer to cream the butter and sugar together in a separate bowl until it’s light and fluffy.
Beat in the egg, applesauce, and orange extract until incorporated into the batter.
Switch the mixer to low speed and slowly add the dry ingredients.
Transfer the batter to the prepared loaf pan and bake for 40 minutes or until a toothpick comes out with just a few crumbs.
Remove the gingerbread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely.
While the loaf is cooling, let’s make the frosting!
Mix the softened cream cheese and extracts together. Carefully add the powdered sugar and whip until it’s smooth and creamy. Stir in the orange zest.
Once the bread has completely cooled, use a spatula to spread on the frosting. Allow the frosting to set before slicing and serving.
Tips for Making Homemade Gingerbread
- Make sure you generously grease the pan to make sure the bread doesn’t stick to the pan.
- Room temperature ingredients are always best when baking. It allows the batter to mix easily which decreases the amount of air that is added in.
- Avoid over mixing the batter so the bread doesn’t come out tough.
- Use a zester to make orange zest, being careful to only scrape the surface and not go into the white pith.
QUICK TIP: Measure the flour carefully by lightly spooning it into the measuring cup and leveling with a knife.
Recipe Variations and Substitutions
- If you’re looking for additional flavor, add more extract to the frosting mixture.
- For a firmer frosting omit the cream cheese.
- For thinner frosting, only use 4 ounces of cream cheese.
- For added crunch and texture top with chopped walnuts or pecans.
- Don’t want the frosting? Simply dust the loaf with powdered sugar instead.
Quick Bread Storage Instructions
Keep the leftovers in an airtight container in the refrigerator for 2-3 days. Unfrosted loaves can be wrapped and stored on the counter for a couple of days.
Can I freeze gingerbread loaf?
Yes, but it’s best to freeze it without the frosting. First, make sure the loaf has completely cooled. Then wrap the cooled loaf in 2 layers of plastic wrap and place it in a ziptop freezer bag where it will stay fresh for up to 2 months.
Thaw in the refrigerator overnight, then frost the loaf before serving.
Whether it’s a cozy winter morning or a sweet treat to end your day, this recipe is a delicious way to indulge in some homemade holiday goodness. And we hope you enjoy making this copycat Starbucks Gingerbread Loaf as much as we do. Happy holiday baking!
More Baked Goods You’ll Love:
- Homemade Chai Bundt Cake with Espresso Glaze
- Raspberry Oatmeal Muffins (with Chocolate Chips)
- Pumpkin Oat Muffins
- Monkey Bread with Pecans + Video
Starbucks Gingerbread Loaf
Ingredients
Gingerbread Loaf
- 1 ¾ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground mustard
- ½ cup unsalted butter (1 stick), softened (room temperature)
- 1 cup white granulated sugar
- 1 large egg, room temperature
- 1 cup unsweetened applesauce
- 2 tablespoons orange extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened (room temperature)
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange extract
- 2 cups powdered sugar
- 1 teaspoon fresh orange zest
Instructions
Gingerbread Loaf
- Preheat oven to 350 degrees F.
- Prepare a 9 x 5 loaf pan by spraying it with nonstick spray and dusting with flour. Or you can line the pan with parchment paper if preferred. Set aside.
- Using a medium-sized bowl, combine the flour, salt, baking soda, cinnamon, ginger, cloves, nutmeg, and mustard; set aside.
- Cream the butter and sugar together in a large mixing bowl. Beat until the mixture has reached a light and fluffy consistency.
- Add the egg, applesauce, and orange extract to the sugar mixture and beat until the ingredients have incorporated into the batter.
- Turn the mixer to low and gradually add in the dry ingredients, mixing just until the dry ingredients are combined. Make sure you don't overmix the batter.
- Pour the batter into the prepared pan and place into the preheated oven.
- Bake for 40 minutes and check the loaf for doneness by inserting a toothpick into the center of the loaf. If it comes out with batter stuck to the tester, cook for an additional 10 minutes and check again for doneness. Repeat for another 10 minutes if needed. When the toothpick comes out with just moist crumbs attached, the loaf is done.
- Remove the loaf from oven and allow it to cool in the pan for 10 minutes. Remove the bread from the pan and place it on a wire rack to finish cooling for another 20 minutes.
Cream Cheese Frosting
- Prepare the frosting while the gingerbread is cooling. Combine the cream cheese, vanilla and orange extracts and powdered sugar in a medium mixing bowl. Stir until the frosting is smooth and creamy. Stir in the orange zest.
- Frost the cooled loaf with an offset spatula. Let the frosting set up for 10-15 minutes before slicing.
Notes
- Use room temperature butter and eggs for easier mixing.
- When measuring the flour, lightly scoop it with a spoon into the measuring cup and level with a knife to get the most accurate measurement.
- Don’t overmix the batter – mix until it’s just combined.
- For a firmer frosting, omit the cream cheese. If you prefer a thinner cream cheese frosting, reduce the amount of cream cheese by half.
- Top with chopped walnuts if desired.
- For a less sweet version, add a dusting of powdered sugar instead of the frosting.
- Store the frosted loaf in the refrigerator in an airtight container for 2-3 days or unfrosted loaf on the counter for 2-3 days. Frosted loaves must be stored in the refrigerator.
- To freeze: wrap cooled, unfrosted gingerbread loaf in 2 layers of plastic wrap, place in a ziptop bag and store in the freezer for 1-2 months. Thaw overnight in the refrigerator before frosting.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
