Gingerbread Loaf, Starbucks Copycat Style
A Starbucks gingerbread loaf you can bake at home, with no molasses in it at all. A full cup of applesauce keeps the crumb pale and tender, two teaspoons of ground ginger do the heavy lifting, and a thick layer of cream cheese frosting finishes it the way the pastry case does.
Ingredients
For the Gingerbread Loaf
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup applesauce unsweetened is best
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
For the Cream Cheese Frosting
- 4 oz cream cheese full-fat, softened
- 1/2 tsp vanilla extract
- 1.5 cups powdered sugar sifted
- 1/4 cup chopped walnuts optional, for topping
Equipment
- 9x5" Loaf Pan
- Mixing bowls
- Hand mixer or whisk
- Parchment paper
- Wire rack
Instructions
Mix the Batter
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
- In a large bowl, cream the softened butter and the granulated sugar until pale and fluffy, about 2 to 3 minutes.
- Beat in the vanilla extract and the egg until smooth, then stir in the applesauce. The mixture will look slightly separated at this point, which is normal.
- In a second bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
- Fold the dry ingredients into the wet mixture with a spatula, stopping as soon as the last streak of flour disappears. Do not overmix.
Bake and Cool
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until a skewer pushed into the center comes out with a few moist crumbs. A ceramic pan may need the full 60 minutes.
- Cool the loaf in the pan for 10 minutes, then lift it out by the parchment and let it cool completely on a wire rack. It has to be cold before it is frosted.
Frost and Serve
- Beat the softened cream cheese with the vanilla extract until smooth, then add the powdered sugar a third at a time and beat until thick and spreadable.
- Spread the frosting thickly over the cooled loaf, scatter the chopped walnuts over the top, and slice.
Notes
Make-ahead: bake the loaf a day early, cool it completely and wrap it unfrosted at room temperature. Frost it a few hours before serving.
Storage: frosted slices keep 4 to 5 days in an airtight container in the refrigerator. Unfrosted, the loaf holds 3 days on the counter. To freeze, slice it first, stack the slices with parchment between them and seal for up to 3 months.
Doneness: a skewer should come out with a few moist crumbs, the top should spring back under a fingertip, and the crack along the middle should look matte rather than shiny. A ceramic loaf pan runs slower than metal, so start checking at 55 minutes.
Substitutions: swap the applesauce for pumpkin puree one for one, use a one-to-one gluten-free baking blend in place of the flour, or trade the vanilla in the frosting for a tablespoon of maple syrup.
Nutrition values are an estimate.
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