Copycat Starbucks Gingerbread Loaf Recipe

Starbucks gingerbread loaf recipe that tastes just like the one you buy! Great Christmas dessert to bring to parties or treat yourself during the holidays. Once you make this you’ll want to enjoy it year round.

Gingerbread Loaf

Honestly, I had most of the ingredients at home. One thing I especially love about this gingerbread loaf recipe is I substituted applesauce for oil. In some recipes it doesn’t work too well but in this one it makes it even moister than others I’ve made.

This, our zucchini gingerbread loaf, and our gingerbread dough for cookies every year are a must. They are easy even though they are all homemade and brings all the holiday flavors to the table (literally).

Gingerbread Loaf Recipe Moist

This is great to serve with Starbucks sous vide eggs at the holidays or give as gifts. I made mini loaves as well as cupcakes. Smaller pieces are great for gifting during the holidays for sure. If you and your neighbors exchange treats around Christmas time I would definitely share this one with them.

You will want two bowls, one for sugar and butter and the other for dry ingredients. I used a hand mixer to cream the sugar and butter together and not have it lumpy.

Then you will add the baking soda in with the applesauce and then add that to your butter mixture, from there you add your dry ingredients. I based this off of a recipe my sister in law shared with me out of a magazine, but used ready made frosting and added orange zest to make this gingerbread loaf recipe, enjoy!

Starbucks gingerbread loaf

For this a regular 9×5 pan will work well. I do like to line with a piece of parchment paper so you can slide it out at the end. I do the same thing when making our chocolate gingerbread cake, which serves more. Yes non stick spray works too but not as well.

1. Loaf pan
2. Flour
3. Sugar
4. Applesauce
5. Room temperature butter
6. Baking soda
7. Orange and zest
8. Spices, gingerbread spice can be added for a stronger flavor
9. Frosting – I used canned frosting and put into a ziploc bag to squeeze on top
   1. could mix powdered sugar with a bit of milk or water to make some topping too

You could make your own topping from scratch by beating the cream cheese and other ingredients together. For us there isn’t a huge difference between the two honestly so I go for easy. I found these bagged cookies at Trader Joes and they were a cute accent on top as you see here.

Starbucks Gingerbread Loaf Cupcakes

For a fast method you can follow our cake mix gingerbread cupcakes recipe but if you want homemade, just make the same batter. They will bake faster of course but have the same flavors.

1. Follow the recipe below
2. Use muffin liners – here are Christmas muffin cups
3. Bake for about 18-22 minutes or until middle springs back when touched lightly

They come out so soft and moist and have a great spice cake or gingerbread flavor that is not overpowering, they really do taste very much like Starbucks gingerbread loaf!! ** Update – fast forward to today and every single location I visit says they haven’t been sent any of this to sell.

Seriously makes me so sad!!! But since I have these instructions I can now make it at home. Just makes the holidays complete with every bite.

Best Gingerbread Loaf Recipe

I don’t go thru the trouble of making my own frosting because quite frankly I think cream cheese frosting off the shelf tastes just like the frosting Starbucks.

Put it in the fridge before I want to use it, spoon it into a ziploc bag. Cut it at the corner and squeeze it on to look pretty. Add a few sprinkles and gingerbread cookies and you’re ready to go. I use the same technique to make our Starbucks pumpkin scone recipe too.

If you want to know how to half a recipe to make less, read this post. Tip: Spray your pan with non stick spray to clean a pot.

Copycat Starbucks Gingerbread Loaf

To make this gingerbread recipe this is what we did. The applesauce makes it really moist, way better than just using oil. If you love nutmeg too you can add 1/4 tsp. in with the other seasonings.

• Add flour, baking soda, ginger, cinnamon and cloves in 1 bowl. Mix
• In another bowl beat the softened butter and white sugar in with the orange extract. Add applesauce and blend.
• Mix dry mixture into the sugar mix slowly until combined. Line pan with parchment paper and pour in batter.
• Bake at 350 degrees for about 40 minutes in a loaf pan or until toothpick in middle comes out clean, muffins take about 22 minutes or until middle is done.
• Allow to cool on rack and then pipe frosting on to the top, slice and serve.

There is usually some left in the piping bag or freezer bag. Leave that on a plate on the side so if you want to squeeze a bit more on to your serving you can easily. If you want to keep that overnight just slide into a sandwich bag so the end doesn’t dry out and on the counter, not the fridge.

What to do with gingerbread leftovers

Whether you have cake mix gingerbread cookies or more of a cake like this you want to keep it moist. Best way to do that is to allow them to cool first of course. Then you want to keep the air out from around it. A freezer bag is sometimes the best way unless you have a container that is small enough.

If you have frosted the top you don’t want to overlap the pieces. Another tip for cake or a loaf is to only slice what you are serving right then and there. Leave the rest whole because it will maintain the moisture that way. Remember, air is the enemy. Bag the baggie with frosting in it and keep them both on your counter.

It will save well for a good 4 days or so before the texture will begin to change, not in a good way. Ideally 24 hours after is the best time to enjoy it again. If you put 1 slice in the microwave for about 45 seconds it will warm and then add a dollop of cream cheese frosting to the top so it can warm and melt a little into the crevices.