Starbucks Gingerbread Loaf

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Get in the cozy holiday vibes with our copycat Starbucks Gingerbread Loaf. It's warm, spicy, and oh-so-delicious, just like your favorite coffee shop version.

Prep Time20

Cook Time50

Cooling Time30

Total Time1 40

Course: Baked Goods, Brunch, Dessert

Cuisine: American

Servings:

Calories: 433kcal

Author: Lori @ A Reinvented Mom

Equipment

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.

Nutrition