Starbuck’s Gingerbread Loaf
This Copycat Starbucks Gingerbread Loaf with Cream Cheese Frosting tastes even better at home! Moist, delicious with a thick, creamy frosting!
A HOMEMADE SWEET CAKE WITH CREAM CHESE FROSTING
Apparently I am all about them copycat Starbucks loaf recipes lately. I shared a recipe recently for the Starbuck’s Lemon Loaf and I promised I would share the recipe for their gingerbread loaf. This one took a little longer to get on the blog than I initially had planned on. The truth is, I wasn’t real crazy with my first attempt. It wasn’t as moist as I had wanted. And I made WAY too much frosting for one loaf – not that I’m complaining 😉
A GREAT USE FOR APPLE BUTTER
After realizing it needed something to help make it more tender, I went back to the drawing board. It turns out that it really needed something else. After testing out applesauce and apple butter, it turns out apple butter adds that additional moistness without adding a bunch of oil. You can certainly use applesauce but we all preferred the apple butter version. Side note: if you have fresh nutmeg – use it here. Freshly grated nutmeg has the best flavor but the pre-grated nutmeg will do the job in this.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- sugar
- vanilla extract
- egg
- apple butter
- all-purpose flour
- baking soda
- salt
- ground ginger
- ground cinnamon
- ground cloves
- nutmeg
- chopped walnuts
- cream cheese
- powdered sugar
HOW TO MAKE STARBUCK’S GINGERBREAD LOAF:
Preheat oven to 350F degrees. Spray a 9×5-inch loaf pan lightly with nonstick cooking spray (the kind with flour in it – like Baker’s Joy.) Using a stand mixer or an electric mixer, cream together the butter and the sugar until fluffy.
Beat in the vanilla and the egg. Blend in the apple butter.
Slowly add the flour, baking soda, salt and spices (ginger, cinnamon, cloves and nutmeg.)
When everything is mixed, pour the batter into your loaf pan. Bake for about 55 minutes until it is risen and a toothpick comes out clean. Let cool completely on a rack before frosting. To make the frosting, beat the cream cheese with the vanilla and then add 1 1/2 cups of the powdered sugar and beat until smooth and creamy. Add a little more sugar if it’s not as thick as you like.
Spread a thick layer of the frosting over the gingerbread cake. Sprinkle with chopped walnuts. Then dig in!
CRAVING MORE RECIPES?
Originally published: March 2017
Updated photos & republished: December 2021
Starbuck’s Gingerbread Loaf (+Video)
Ingredients
For the loaf:
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup apple butter
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
For the frosting:
- 4 ounces cream cheese (1/2 block), room temperature
- 1 teaspoon vanilla extract
- 1 ½ – 2 cups powdered sugar
- chopped walnuts, for topping (optional)
Instructions
For the loaf:
- Preheat oven to 350F degrees. Spray a 9×5-inch loaf pan lightly with nonstick cooking spray (the kind with flour in it – like Baker's Joy.)
- Using a stand mixer or an electric mixer, cream together the butter and the sugar until fluffy. Beat in the vanilla and the egg. Blend in the apple butter.
- Slowly add the flour, baking soda, salt and spices (ginger, cinnamon, cloves and nutmeg.) When everything is mixed, pour the batter into your loaf pan.
- Bake for about 55 minutes until it is risen and a toothpick comes out clean. Let cool completely on a rack before frosting.
For the frosting:
- Beat the cream cheese with the vanilla and then add 1 1/2 cups of the powdered sugar and beat until smooth and creamy. Add a little more sugar if it’s not as thick as you like.
- Spread a thick layer of the frosting over the gingerbread cake. Sprinkle with chopped walnuts (optional). Then slice and serve!
Video
Notes
- If you only have salted butter, just leave out the additional salt in the recipe.
- You can substitute applesauce for the apple butter in the recipe but I think you lose some of the moistness in the bread.
- Oil can be substititued for the butter.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I love this recipe, the apple butter really elevates it. I sometimes do half brown sugar half white sugar, or add a quarter cup of molasses. I just like that darker flavor with the ginger. I also like adding some fresh lemon zest to the cream cheese frosting, just personal preference.
this was so good! I wish I would’ve made more! My coworkers tore through it lol
This was outstanding! I really think the Apple butter made all the difference like others have said. So moist! I never would have thought to use it before!
So good! I think that apple butter made all the difference!
The BEST recipe. We love this and will make for years to come. Last year it did sink in the middle so this year my hubby cut the baking soda down to 3/4 tsp. He made 3 loaves and none sunk. Also, he put small pieces of candied orange peel on top. Took it to another level. One loaf he used 1:1 gf flour. Worked great. I would give this more than 5 stars if I could.
Good Mornin!
I was thinking of using this LOVELY recipe, BUT first… I am just DYING to know if you are a Southern lady like myself. Keep up the great work and bless your heart!!
With Love and Praise in His name,
Deborah Anne Smith
Good Mornin!!
I was thinking of using this LOVELY recipe, BUT first… I am just DYING to know if you are a Southern lady like myself. Keep up the great work and bless your heart!!
With Love and Praise,
Deborah Anne James Smith
I made this exactly as written and the loaf sunk in the middle. It was super tasty though, we really enjoyed it. But why is it sinking and how can I prevent that for next time?
Usually that happens when you open the oven door to check on it. It happens to cakes too. Or if you take it out just a bit too early. So happy you enjoyed it!!
OMG! Better than Starbucks! BUT note to self: I added chopped up candied ginger, like Starbucks but not included in this recipe. And making apple butter from applesauce on the stovetop is a huge pain. Plan ahead, use the slowcooker.
Oh gosh – you made your own apple butter just for this recipe?! That is so impressive! I have a fabulous slow cooker apple butter recipe here on my site that is SO easy if you want to make it in the future. I am so thrilled you loved this one – thank you!! https://www.thecountrycook.net/slow-cooker-apple-butter/
Hi there! I was thinking of adding chopped up candied ginger as well but I can’t remember if it goes in the mix or on top with the frosting, how does Starbucks do it?
I have made this recipe multiple time. Big success with family and friends. I tried making apple butter but the loaf sunk 🙁
I only use store bought (never home made market kind) and have had great success. I have en added some chopped up candy ginger.
Hi Brandie, how far ahead can I make this and how should I store it?
Thanks so much,
Ally-O in New Jersey
Hi Ally-O – sorry I was a bit under the weather so I apologize for the delayed answer. Like any homemade baked good, it can dry out fairly quickly so don’t refrigerate it because with baked goods, the refrigerator sucks the moisture out if you are trying to make this ahead of time and still have it taste super moist. You could make it a day ahead of time then just wait to frost it the day you serve it. Another way to avoid it drying out is to make a simple syrup, poke some holes in the loaf then drizzle a little bit of that in there. It’s a secret of cake bakers when they need to make cakes in advance 🙂
my Gingerbread sunk a little in the middle, but it’s very good.
Mine turned out perfect! Absolutely yummy!! No sinking in the middle at all! Y’all should use metal baking pans and don’t open the oven door. You lose a lot of heat every time you do that & it will sink in the middle because of uneven baking or you’re taking it out too early as was stated before. Metal pans are best for baking & more evenly heating. Hope that helps!
I think the apple butter really adds so much moistness. Apple sauce just isn’t the same – we tried LOL. It needs to be apple butter. Thank you for this recipe!
Tastes great I have made a few- but I found if you don’t use the apple butter it sinks in the center
Best gingerbread recipe ever! Perfectly moist and delicious. I did end up doubling all the spices, but I like to be able to taste my gingerbread! Overall, a perfect close to Christmas dinner.
Honestly, I think this would taste great even without the frosting. It is so good and a great way to use the apple butter I had!
Absolutely moist and flavorful. I made them for gifts as well and everyone loved them – thank you!
What can the egg be subbed for? I’d really like to try this but am vegan.
I am not familiar with a vegan diet – I’m sorry. I would say use whatever you would normally use for egg substitutions 🙂
Just use 1 tbsp soy flour (chickpea flour) mixed with 2 tbsp water = 1 egg 🙂
This was so moist and flavorful. Sometimes Gingerbread can be too spicy if you know what I mean but this was just right. I had been gifted some apple butter and we don’t eat it that much so this ended up being the perfect recipe for it – thank you!