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Warm, golden bites of handmade dough meet cozy cinnamon sugar and a silky cream cheese dip in these cinnamon sugar pretzel bites. Made with just flour, yeast, butter, sugar, and a dash of joy.

Soft, chewy, and just sweet enough to make you smile around bite three, these little nuggets are the snack version of a big cozy hug. Perfect for sharing (if you must), or for sneaking into the movies under your hoodie. I won’t tell if you don’t.

There’s just something so deeply satisfying about pulling a tray of homemade pretzel bites out of the oven. The warm yeast smell wraps around you like a bakery blanket, and once you coat them in that buttery cinnamon sugar? You’re officially in treat-yourself territory. These guys aren’t fancy. They’re nostalgic, warm, slightly sticky with sugar, and honestly kind of addictive. Whether you’re setting them out for a party, movie night, or just making a Tuesday feel celebratory, cinnamon sugar pretzel bites do not disappoint.

Why You’ll Love this Cinnamon Sugar Pretzel Bites Recipe

Let’s keep it simple: they’re soft, pillowy, sugar-dusted little bits of joy. What’s not to love?

• Ridiculously simple to make: You don’t need any fancy skills or equipment—just your hands, a pot, and maybe a little playlist going in the background.
• That iconic chewy pretzel texture: Thanks to a quick baking soda bath, they get that signature bounce and glossy finish.
• The cinnamon sugar magic: It clings to the buttery surface in just the right way, leaving a tiny smudge on your fingers (that’s the mark of happiness).
• Dip game strong: The cream cheese dip is tangy, creamy, and just sweet enough to sing backup without stealing the show.
• Great for any occasion: Game day, brunch, holiday trays, Tuesday afternoons—you name it, they fit in.
• Make-ahead friendly: They actually reheat like champs, and that’s saying something for homemade dough.

Ingredient Notes

This recipe keeps things down-to-earth. Just pantry basics and a little patience to bring out those fluffy, chewy layers of goodness.

• Warm water: Helps activate the yeast. Aim for 110°F—it should feel like a cozy bath, not a hot tub.
• Brown sugar: Adds depth and a hint of molasses flavor to the dough itself.
• Unsalted butter: You’ll use it two times: in the dough and later as a drizzle before coating. Double duty, double delicious.
• Active dry yeast: This one’s the engine. Make sure it’s fresh—proofing it first is a nice little insurance policy.
• All-purpose flour: Nothing fancy here. Start with 4½ cups and add more if the dough’s too sticky to handle.
• Salt: For balance and flavor. Pretzel dough without salt is just…bread.
• Egg + water (egg wash): Gives baked bites that shiny, golden crust. Don’t skip it—it’s your glossy glow-up.
• Baking soda: Essential for pretzel authenticity. Boiling gives that chewy texture and pretzel-y flavor.
• Granulated sugar + cinnamon: The queen and king of sweet spice. Combined, they’re nostalgic perfection.
• Cream cheese: Softened to dreamy spreadability. It tames the sweetness of the sugar with creamy tang.
• Powdered sugar + vanilla extract + milk: These round out the dip, making it velvety and just-right sweet.

How To Make This Cinnamon Sugar Pretzel Bites Recipe

Don’t let the steps intimidate you—it’s more hands-on than hard. Plus, kneading dough is basically edible therapy.

• Make the pretzel dough: Start by stirring together warm water, brown sugar, the melted (cooled) butter, and yeast in a stand mixer bowl. Let it get all frothy and excited for 5 to 10 minutes.

• Add flour and salt: Toss in the salt and flour (start with 4½ cups). Mix on low until it comes together, then turn things up to medium and knead until the dough smooths out. If it’s still clinging like a stage-five clinger, add more flour tablespoon by tablespoon.

• Rise and shine: Turn the dough out, give it one last quick knead, then place it in an oiled bowl. Flip it once to coat. Cover it and let it rise somewhere cozy until doubled—about an hour.

• Prep everything else: While the dough’s doing its thing, line your baking sheets and preheat the oven to 425°F. Also, bring a big pot of water to a boil.

• Give it a baking soda bath: Carefully (seriously, slow and steady) stir in the baking soda—it’ll foam up like a science fair volcano, so use a large pot.

• Shape the bites: Punch down the risen dough and divide it into 8 even parts. Roll each into ropes (about ½ inch thick) and slice into 1-inch pieces.

• Boil the bites: Drop the dough bits into the baking soda bath for 30 seconds. Work in batches. Scoop them out with a slotted spoon and spread them out on your parchment-lined trays.

• Bake to golden goodness: Brush each bite with egg wash for that bakery-style shine. Then bake for 15 to 20 minutes until they’re bronzed and beautiful.

• Cinnamon sugar time: While still warm, toss the baked bites in a mix of melted butter, granulated sugar, and cinnamon. Shake them around in a bowl like you’re flavor-dancing.

• Make the dip: Mix softened cream cheese and butter until fluffy. Add powdered sugar and vanilla, then thin with milk until it dips like a dream.

Storage Options

So you made a big batch and have a few (or… 40) left over. Here’s what to do.

Let them cool completely before storing—warmth equals sogginess. If you’re just keeping them for a day or two, a zip-top bag or airtight container on the counter is fine. For slightly longer stretches, stash them in the fridge. They’ll keep their texture surprisingly well for 3 to 4 days.

Reheating? Go straight for the oven or toaster oven. About 5 minutes at 325°F perks them right back up. Microwaving can work for a few seconds, but you lose that toasty outer layer. I’m a big fan of crisp-chewy contrast, so I vote oven.

Oh, and yes—you can freeze them. Just cool fully, then toss into a freezer-safe bag. When you’re ready to snack again, reheat straight from frozen, adding a couple of minutes to the oven time.

For leftover dip, keep it in the fridge for up to a week. Stir before serving, or zap it for 10 seconds to loosen it.

Variations and Substitutions

Let’s say you’re out of something, or just wanna get creative. Here’s how to pivot like a snack-themed MacGyver.

• No brown sugar? Use white sugar or honey in the dough. The flavor will be a little lighter but still lovely.
• Make it savory: Skip the cinnamon sugar and toss your baked bites in garlic butter and parmesan instead. Totally transforms the vibe.
• Cream cheese swap: No cream cheese? Greek yogurt or mascarpone work great in the dip with slightly different results.
• Get spicy: Add a pinch of cayenne or cardamom to the cinnamon sugar for subtle heat or depth.
• Try a chocolate dip: Melt some chocolate chips with cream for an ultra-indulgent alternative to the cream cheese dip.
• Tapioca flour option: If you’re curious about flour swaps, this post on tapioca flour substitutes might come in handy if you’re experimenting.

What to Serve with Cinnamon Sugar Pretzel Bites

If you’re wondering what to set out alongside your bites (or just how to turn them into a whole experience), here’s some snack synergy.

• A tall mug of hot chocolate is an obvious but irresistible pairing. The rich chocolate and puffy sugar-dusted bites? I mean, yes. A thousand times yes.

• Serve these during a game night alongside something savory like wings or sliders. That sweet-salty snack switcharoo keeps everyone nibbling. Might I suggest these Indian Spiced Chicken Wings if you’re feeling bold?

• If you’ve got brunch plans, place a tray of these next to fruit, yogurt, and coffee. They’re excellent breakfast dessert. (Yes, that’s a real thing. Let’s normalize it.)

• For dessert spreads, include your pretzel bites with other finger-friendly treats. I like adding some cool contrast like this Oreo Icebox Cake—it’s no-bake heaven.

• Need something more balanced to complete the table? A tart fruit salad with citrus or berries adds contrast to the sweetness here. Plus it’s colorful and refreshing.

Frequently Asked Questions

Cinnamon Sugar Pretzel Bites

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Rising Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Warm, golden bites of handmade dough meet cozy cinnamon sugar and a silky cream cheese dip in these cinnamon sugar pretzel bites. Soft, chewy, and just sweet enough to make you smile—these snackable treats are like a big cozy hug. Perfect for sharing (or not), and guaranteed to make any moment feel special!

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8 servings

Ingredients

1x2x3x

Pretzel Dough

• ▢ 1½ cups (360 ml) warm water about 110°F
• ▢ 2 tbsp (25 g) packed brown sugar
• ▢ 4 tbsp (56 g) unsalted butter melted and cooled, plus 3 more tbsp for coating
• ▢ 2¼ tsp (7 g) active dry yeast 1 packet
• ▢ 4½ cups (562 g) all-purpose flour plus more as needed
• ▢ 2 tsp (10 g) salt

Baking Soda Bath & Topping

• ▢ 2/3 cup (90 g) baking soda
• ▢ 1 large (1) egg beaten, for egg wash
• ▢ 1 tbsp (15 ml) water to mix with egg wash
• ▢ 1 cup (200 g) granulated sugar
• ▢ 3 tsp (8 g) ground cinnamon
• ▢ 3 tbsp (42 g) unsalted butter melted, for coating baked bites

Cream Cheese Dip

• ▢ 4 oz (113 g) cream cheese softened
• ▢ 2 tbsp (28 g) unsalted butter softened
• ▢ 1 cup (120 g) powdered sugar
• ▢ 1 tsp (5 ml) vanilla extract
• ▢ 2-3 tbsp (30-45 ml) milk as needed for consistency

Equipment

• ▢
  Stand Mixer (optional)
• ▢
  Large pot
• ▢
  Baking sheet
• ▢
  Parchment paper
• ▢
  Slotted spoon
• ▢
  Mixing bowls
• ▢
  Measuring Cups & Spoons
• ▢
  Whisk

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Instructions

 

1. Make the Pretzel Dough: In a large bowl or stand mixer, combine warm water, brown sugar, melted butter, and yeast. Stir and let sit until foamy, about 5–10 minutes.
2. Add flour and salt. Mix on low speed until a rough dough forms, then switch to medium speed and knead (or knead by hand) until the dough is smooth and elastic, about 5–7 minutes. If very sticky, add more flour 1 tablespoon at a time until manageable.
3. Turn dough onto a lightly floured surface. Knead once or twice, then place in a greased bowl, flipping to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
4. Prep for Baking: Meanwhile, line two baking sheets with parchment paper and preheat oven to 425°F (220°C). Bring a large pot of water to a boil.
5. Cautiously add baking soda to the boiling water—go slow, it will foam up! Once dissolved, keep the pot at a simmer.
6. Punch down risen dough. Divide into 8 pieces. Roll each into a rope about 1/2 inch thick, then cut into 1-inch pieces to form bites.
7. Working in batches, drop dough pieces into the simmering baking soda bath for 30 seconds. Remove with a slotted spoon and arrange on prepared baking sheets.
8. Mix egg with 1 tablespoon water. Brush egg wash over each pretzel bite for a shiny crust. Bake 15–20 minutes, until deep golden and set.
9. Cinnamon Sugar Coating: In a large bowl, mix granulated sugar and cinnamon. As soon as pretzel bites are out of the oven, brush with melted butter, then immediately toss in cinnamon sugar until coated on all sides.
10. Make the Cream Cheese Dip: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until fluffy, then thin out with milk to reach desired dipping consistency.
11. Serve warm pretzel bites with the cream cheese dip. Enjoy!

Notes

Let pretzel bites cool fully before storing in an airtight container. Reheat in the oven (325°F / 160°C) for best texture. You can freeze baked bites for up to 2 months. The dip keeps in the fridge for up to a week.

Try variations like savory garlic parmesan, chocolate dip, or spiced sugar for extra fun!

Nutrition

Calories: 320kcal | Carbohydrates: 52g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 570mg | Potassium: 70mg | Fiber: 2g | Sugar: 14g | Vitamin A: 280IU | Calcium: 38mg | Iron: 2.3mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Buttery, coconutty, and filled with cozy kitchen vibes, this rich and crumbly vanilla wafer cake bakes up with just butter, eggs, sugar, crushed vanilla wafers, pecans, and coconut. It smells like your grandma’s kitchen hugged a tropical island.

If you’ve never smashed cookies into crumbs and turned them into cake, oh friend, you’re in for a good time. This vanilla wafer cake is sweet in the toasty, golden kind of way—like the edge of a sugar cookie met a macaroon and decided to elope. The texture is tender and dense, a perfect match for a hot cup of something or a cold scoop of ice cream (just sayin’). Served plain or dressed up, it’s bound to charm whoever’s hanging around your table, even if it’s just the cat.

Why You’ll Love this Vanilla Wafer Cake

Not everything has to start with flour, right? This one’s a little offbeat in the best way.

• Ridiculously simple to make: You don’t even need flour. Just give those vanilla wafers a good smash and you’re halfway there.
• No frosting fuss required: It’s sweet and rich enough to serve completely bare. No glaze, no drizzle, no stress.
• Crackly golden crust: The outside turns delightfully crisp while the inside stays moist and nutty.
• Loaded with texture: Between the shredded coconut and finely chopped pecans, every slice is doing the most (in a good way).
• Perfect for freezer stashing: You can slice and freeze it in case you want cake-for-one moments later. Self-care, am I right?
• Unapologetically nostalgic: It smells like sweet dreams and holiday tables—even if it’s a random Tuesday.

Ingredient Notes

There’s something satisfying about a recipe that doesn’t send you hunting down obscure ingredients. Here’s what makes this one tick:

• Unsalted butter: Go for real-deal butter, not margarine. It’s the backbone of richness here, and salted butter throws off the balance.
• Granulated sugar: Just plain white sugar to keep things sweet and golden. Don’t skimp—it helps form that signature crackle at the edges.
• Eggs: Six eggs might sound excessive, but they’re doing double duty as binder and lifter. Crack with confidence.
• Vanilla wafers: These replace the flour entirely. Crush them into fine crumbs—food processor, rolling pin, your fists (kidding…ish).
• Whole milk or evaporated milk: Either one adds moisture, but evaporated brings a creamier, slightly caramelized vibe.
• Vanilla extract: It might seem small, but it deepens the cookie flavor in a noticeable way.
• Pecans: Toast them first for extra oomph. Chop them fine so they blend well into each bite.
• Sweetened shredded coconut: Adds chewy texture and sweet lift. Flakes will work too, just don’t overdo the measuring.

How To Make This Vanilla Wafer Cake

You’re just a few bowls and some good mixing away from dessert magic. It’s not tricky, just a bit nostalgic and nicely low-key.

• Prep your pan and oven: Start by heating your oven to 350°F. Grease that Bundt pan like you mean it, and dust it with flour. Trust me, this is not the time to discover it sticks.

• Cream the butter and sugar: In a big ol’ bowl, beat the softened butter with sugar until it’s pale and fluffy. A solid four minutes with an electric mixer should do it. You want soft peaks and a little sparkle.

• Add the eggs, one at a time: Drop in each egg, mixing after each so things don’t curdle or get weirdly lumpy. Little patience here goes a long way.

• Alternate the dry and wet: Add the crushed wafers and milk bit by bit, starting and ending with the cookie crumbs. Keep mixing gently—you want everything combined but not overbeaten.

• Mix in the flavor bits: Stir in your vanilla, chopped pecans, and coconut. Give it a good turn with a spatula so the goodies don’t clump at the bottom.

• Pour and bake: Spoon the thick batter into your prepared pan and smooth it out. Bake for 60–70 minutes, but start checking at 60. A toothpick should come out clean or with just a few crumbs.

• Let it cool (kind of): Once it’s out, let it chill in the pan for 15-ish minutes before turning it out. Cool fully before slicing unless you’re into steamy, crumbly chaos (no judgment).

Storage Options

Alright, so you made this glorious vanilla wafer cake. Now what if you’re not feeding a cast of twelve?

Let it cool completely first—don’t rush it or you’ll trap steam and deal with sad soggy edges later. Then, wrap it tightly in plastic wrap or foil. It’ll hang out just fine on the counter for up to 3 days. If your kitchen runs hot or humid, pop the whole thing into the fridge to be safe.

Want to freeze it? Absolutely. Vanilla wafer cake holds up beautifully in the freezer. Slice it, wrap each piece individually (wax paper helps), then store in an airtight container or zip-top bag. It’ll keep for 2 to 3 months and tastes just as dreamy thawed overnight on the counter.

Reheating isn’t totally necessary, but if you’re craving that warm slice of joy, 15 seconds in the microwave does the trick. Just enough to soften it and make it extra comforting.

Variations and Substitutions

If you’re feeling playful or need to improvise, this cake is cool with some edits.

• Nuts: No pecans? Walnuts work great. Even hazelnuts if you’re fancy. Or skip ’em for a smoother texture.
• Unsweetened coconut: Prefer less sweetness? Go for unsweetened coconut instead. It’ll still add chew but be less sugary.
• Milk options: Oat milk, almond milk, or any good-quality plant milk can work in a pinch. Just keep it full-bodied.
• Boost the spice: Add a little cinnamon or nutmeg to the batter if you’d like a warmer, holiday-ish note.
• Add-ins: A handful of mini chocolate chips, dried cherries, or chopped pineapple will totally shift the vibe (in a fun way).
• Vanilla wafers substitution: Ran out? Oops. Graham crackers could step in here, though the flavor will tilt a little toastier.

What to Serve with Vanilla Wafer Cake

So the cake’s done, it smells like a dream, and now you want to serve it up proud. Sidekicks are optional, but oh-so-fun.

• A scoop of vanilla or caramel ice cream melts into the warm slice like some creamy lava of wins. For a nontraditional pairing, a swirl of dulce de leche never hurt anyone.

• A dollop of lightly whipped cream is soft and airy against the rich crumb of this cake. Bonus if it’s spiked with a little bourbon or vanilla bean.

• Pair it with coffee or cold brew and suddenly it’s a dessert-for-breakfast situation. No shame. It’s basically caffeinated joy.

• Want something tart to cut the sweetness? Go with macerated berries. Seriously, strawberries and a splash of balsamic (like we do in this pork tenderloin recipe) can be wildly good.

• For brunch, pair it with savory bites like bacon basil cornbread muffins or even eggs. Balance is key when you’re eating cake before noon.

Frequently Asked Questions

Vanilla Wafer Cake

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Buttery, coconutty, and sweetly nostalgic, this rich and crumbly vanilla wafer cake bakes up with butter, eggs, sugar, crushed vanilla wafers, pecans, and coconut. Imagine the buttery edges of a sugar cookie and a coconut macaroon teaming up: that's this cake. No frosting needed, just slice and enjoy with coffee or ice cream for the ultimate cozy dessert.

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12 slices

Ingredients

1x2x3x

Main Ingredients

• ▢ 1 cup (227 g) unsalted butter softened
• ▢ 2 cups (400 g) granulated sugar
• ▢ 6 large eggs room temperature
• ▢ 11 oz (311 g) vanilla wafers crushed into fine crumbs (about 3 cups; one 311g box)
• ▢ 1/2 cup (120 ml) whole milk or evaporated milk
• ▢ 1 tbsp (15 ml) vanilla extract
• ▢ 1 cup (110 g) pecans toasted and finely chopped
• ▢ 7 oz (200 g) sweetened shredded coconut (about 2 and 2/3 cups)

For pan prep

• ▢ butter or shortening for greasing pan
• ▢ all-purpose flour for dusting pan

Equipment

• ▢
  Bundt Pan
• ▢
  Electric mixer
• ▢
  Mixing bowls
• ▢
  Spatula
• ▢
  Measuring cups

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Instructions

 

1. Preheat oven to 350°F (175°C). Generously grease a Bundt pan with butter or shortening, then dust it with flour. Tap out the excess.
2. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 4 minutes.
3. Add the eggs, one at a time, mixing well after each. Scrape down the sides of the bowl as needed.
4. With the mixer on low, add the crushed vanilla wafer crumbs and milk alternately, beginning and ending with the crumbs. Mix gently until just combined—don't overbeat.
5. Stir in the vanilla, chopped pecans, and shredded coconut with a spatula until evenly distributed.
6. Spoon the thick batter into your prepared Bundt pan and smooth the top.
7. Bake for 60–70 minutes, checking at 60. The cake is done when a toothpick comes out clean or with just a few crumbs. The crust will be deeply golden and crackly.
8. Let the cake cool in the pan for 15 minutes, then carefully invert onto a rack to cool completely before slicing.

Notes

This cake keeps well at room temperature for up to 3 days (well wrapped) or can be sliced and frozen for up to 3 months. Add-ins like mini chocolate chips, dried cherries, or spices are welcome. For a less sweet cake, use unsweetened coconut. Walnuts or hazelnuts can sub for pecans, or skip nuts for a smoother texture.

Nutrition

Calories: 420kcal | Carbohydrates: 44g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 190mg | Potassium: 120mg | Fiber: 2g | Sugar: 31g | Vitamin A: 480IU | Calcium: 55mg | Iron: 1.5mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Softly spiced and topped with dreamy cream cheese frosting, this Starbucks gingerbread loaf stars cozy favorites like butter, applesauce, and warm spices. It smells like December in your oven.

Imagine biting into something that tastes like a sweater hug—spicy, sweet, and just dense enough to feel satisfying without being a brick. That’s this loaf in a nutshell (er, slice?). The applesauce keeps it tender, while the ginger and cloves do a spicy little cha-cha on your tongue. Add the tangy cream cheese frosting on top and, look, you’ve just out-Starbucks’d Starbucks. This loaf is equally at home on a holiday brunch table or eaten barefoot on the couch with coffee. And hey, if you’ve got a half-used jar of applesauce lurking in the fridge, this is basically its moment to shine.

Why You’ll Love this Starbucks Gingerbread Loaf

There’s something instantly comforting about the smell of this loaf in the oven. No pretension, no drama, just straight-up holiday bakery vibes wafting through your kitchen.

• Ridiculously simple to make: No mixer gymnastics needed. Just a whisk, one bowl, and absolutely no drama.
• All the warm spice magic: Ginger, cinnamon, cloves, nutmeg… yeah, the whole crew is here.
• Moist and tender texture: The applesauce works behind the scenes to keep every bite soft, never dry.
• That thick cream cheese frosting: Cool and tangy, it balances the sweetness like it’s performing a frostapalooza on your loaf.
• Freezer-friendly and snackable: Slices store beautifully, which is dangerous because they also defrost perfectly.
• Smells like December: Honestly, you don’t even need a candle when this is baking. It’s that aromatic.

Ingredient Notes

Just a handful of pantry staples here, plus a couple cozy spice rack regulars.

• Unsalted butter: Room temp is key! Soft enough to cream with sugar, but not so melted that it slumps. Adds richness.
• Granulated sugar: Good old white sugar keeps things sweet without overpowering the spices.
• Vanilla extract: Just a splash deepens the flavor, especially in the frosting.
• Egg: Use a large one. Make sure it’s at room temp so it blends in smoothly.
• Applesauce: The secret star. It keeps the loaf moist without extra fat, and the flavor is subtle but lovely.
• All-purpose flour: Nothing fancy needed here. Just scoop, level, and move along.
• Baking soda and salt: Basic lift and balance crew. Don’t skip ’em.
• Ground ginger, cinnamon, cloves, nutmeg: This is your spice blend quartet. Adjust slightly if you please, but together they bring that classic gingerbread vibe.
• Cream cheese: Go full-fat and make sure it’s super soft for creamy, dreamy frosting.
• Powdered sugar: Sifts in like snowy magic. Sweetens and smooths that frosting.

How To Make This Starbucks Gingerbread Loaf

Grab a mixing bowl and some cozy music, because this loaf comes together faster than you’d expect.

• Preheat and prep the pan: Set your oven to 350°F. Grease a 9×5 loaf pan and give it a parchment sling for easy loaf-lifting later.

• Cream the butter and sugar: Pop the softened butter and sugar in a bowl. Beat till fluffy, about 2–3 minutes. It should look pale and a little whipped.

• Mix in wet ingredients: Add the vanilla and egg, then blend until it becomes a dreamy golden mixture. Stir in the applesauce last—it’ll look a little gloopy for a second, but trust the process.

• Whisk the dry stuff: In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Basically, all the warm cozy spices.

• Combine wet and dry: Gently stir the dry mix into the wet bowl, just until it’s blended. Don’t overmix unless you want a loaf with the consistency of a yoga mat.

• Bake it up: Pour the batter into your prepped pan and smooth the top. Bake for 50 to 60 minutes. A toothpick should come out clean-ish, with maybe a crumb or two.

• Cool completely: Let it rest for 10 minutes in the pan before moving it to a wire rack. Don’t rush frosting… unless you want a melted mess. (Though hey, no judgment.)

• Make the frosting: Beat the softened cream cheese and vanilla until smooth, then slowly add the powdered sugar. Taste as you go (I mean, who doesn’t…).

• Frost and slice: Once the loaf is fully cool, slather on that frosting like you’re icing a tiny cake. Slice, serve, and listen for the quiet chorus of “ooohs.”

Storage Options

Okay, so you made the loaf. Maybe even snuck a slice while it was still warm (risky but worth it). Now what?

If you’ve got leftovers, tuck the frosted loaf into an airtight container and store it in the fridge. It should stay tender and tasty for about 4 to 5 days. That frosting firms up a bit when chilled, which actually makes it sort of sliceable in the most satisfying way.

For longer storage, you can absolutely freeze it. I recommend slicing it first, placing parchment between the pieces, then freezing the whole bundle in a sealed bag or container. That way you can defrost one slice at a time and whisper “discipline” to yourself like a mantra. Let thaw in the fridge overnight or pop it in the microwave for 15 seconds if you’re impatient.

Just make sure it’s fully cool before storing, or moisture will sneak in and ruin that beautifully tender crumb.

Variations and Substitutions

Not much needs changing here, but hey—this loaf is friendly and flexible if you want to experiment.

• Gluten-free flour: Use a 1-to-1 gluten-free baking blend if needed. Some create a slightly denser loaf, but nothing tragic.
• Pumpkin puree instead of applesauce: Totally doable, just expect a slightly deeper flavor and color.
• Maple cream cheese frosting: Add a tablespoon of maple syrup instead of vanilla to the frosting for a yummy seasonal twist.
• Add-ins like nuts or raisins: A handful of chopped pecans, walnuts, or golden raisins work great folded into the batter.
• Spice tweaks: If clove isn’t your favorite, drop the amount and boost the cinnamon. Or toss in a pinch of cardamom for fun.

What to Serve with Starbucks Gingerbread Loaf

This loaf is kind of a solo star, but if you wanna dress it up or make it part of a little spread, here’s how.

• A big mug of coffee or chai latte makes everything better. The spices in the loaf love cozy caffeine companions. Bonus if you’re sipping while wearing fuzzy socks.

• Serve it alongside a light, festive brunch dish like a savory egg bake or something green and fresh. If you’re going all out, a side of roasted butternut squash salad balances the sweetness beautifully.

• Add a dollop of whipped cream or Greek yogurt on top for dessert-y brunch vibes. You can even dust it with a touch of cinnamon if you’re feeling extra.

• For a cozy Sunday night dinner-dessert combo, pair this with something hearty like shepherd’s pie. It’s the sweet follow-up cozy meals deserve.

• Feeling fancy? Drizzle a little pomegranate molasses over each slice. Or go savory-sweet with a side of pomegranate-glazed salmon if you’re into unconventional thrills.

Frequently Asked Questions

Starbucks Gingerbread Loaf

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Softly spiced and topped with dreamy cream cheese frosting, this Starbucks gingerbread loaf stars cozy favorites like butter, applesauce, and warm spices. It smells like December in your oven. Applesauce keeps it tender, while ginger and cloves add warmth, and a thick layer of tangy cream cheese frosting makes every bite irresistible. Perfect for holiday brunch or coffee breaks.

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10 slices

Ingredients

1x2x3x

For the Gingerbread Loaf

• ▢ 1/2 cup (113 g) unsalted butter room temperature
• ▢ 1 cup (200 g) granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ 1 large egg room temperature
• ▢ 1 cup (245 g) applesauce unsweetened is best
• ▢ 1.5 cups (190 g) all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp (0.5 tsp) salt
• ▢ 2 tsp ground ginger
• ▢ 1 tsp ground cinnamon
• ▢ 1/2 tsp (0.5 tsp) ground cloves
• ▢ 1/2 tsp (0.5 tsp) ground nutmeg

For the Cream Cheese Frosting

• ▢ 4 oz (113 g) cream cheese softened, full-fat
• ▢ 1/2 tsp (0.5 tsp) vanilla extract
• ▢ 1.5 cups (180 g) powdered sugar sifted

Equipment

• ▢
  9x5" Loaf Pan
• ▢
  Mixing bowls
• ▢
  Hand mixer or whisk
• ▢
  Parchment paper
• ▢
  Wire rack

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Instructions

 

1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (2–3 minutes).
3. Add the vanilla extract and egg to the bowl. Beat until smooth and blended.
4. Mix in the applesauce. The mixture will look slightly separated but that's okay.
5. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
6. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
7. Pour the batter into your prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
10. For the cream cheese frosting: In a bowl, beat the softened cream cheese with vanilla extract. Gradually mix in the powdered sugar until smooth and spreadable.
11. Once the loaf is fully cool, spread a thick layer of cream cheese frosting over the top. Slice and enjoy!

Notes

This loaf keeps well: store frosted slices in an airtight container in the refrigerator for up to 5 days or freeze for longer storage. Try swapping applesauce for pumpkin puree or adjusting the spices for a twist. Add-ins like nuts or raisins are welcome. For a maple cream cheese frosting, use 1 tablespoon of maple syrup instead of vanilla.

Nutrition

Calories: 320kcal | Carbohydrates: 52g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 272mg | Potassium: 78mg | Fiber: 1g | Sugar: 35g | Vitamin A: 395IU | Calcium: 32mg | Iron: 1.2mg

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