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.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
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.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this loaf ahead of time?
Yes, and honestly, it gets even better the next day. Go ahead and bake the loaf a day early, let it cool completely, then wrap it tightly in plastic or foil. Keep it at room temp if you’re frosting it the next day, or refrigerate once it’s fully iced. The spices mellow slightly and the moisture gets cozy with the crumb—so you’re in for a treat.
Can I leave out the frosting?
You totally can, and the loaf still holds up beautifully. It has enough flavor and moisture to stand on its own like a proud little spice cake. That said, the cream cheese frosting adds a tangy richness, so if you’re skipping it, maybe sprinkle a little powdered sugar on top before serving—just a gentle snowfall.
Is this loaf super sweet?
Not overly. The sweetness is balanced by all the warm spices and a slight tang from the cream cheese frosting. It’s more tea cake than sticky dessert, so great with a warm drink in the morning or a slice in the afternoon. If you’ve got a major sweet tooth, you might add a drizzle of honey or maple syrup on your slice.
Can I use oil instead of butter?
Technically yes—but the flavor will shift a bit. Butter gives that classic rich flavor and tender crumb, while oil keeps things a touch moister, but also more neutral. If you’re going for it, use a mild oil like canola or light olive oil, and stick to the same measurement: 1/2 cup.
Starbucks Gingerbread Loaf
Ingredients
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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (2–3 minutes).
- Add the vanilla extract and egg to the bowl. Beat until smooth and blended.
- Mix in the applesauce. The mixture will look slightly separated but that's okay.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- 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.
- Once the loaf is fully cool, spread a thick layer of cream cheese frosting over the top. Slice and enjoy!
