Copycat Starbucks Gingerbread Loaf

I love Starbucks, but honestly, I gave it up for my New Year’s resolution. It is just too darn expensive! What’s my secret? I do my best to recreate that Starbucks magic at home for a fraction of the price. This gingerbread loaf is one of my favorites in the morning.

1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/4 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 teaspoon baking soda

1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar

Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.

In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.
Then set aside.

In a large bowl, cream butter and sugar until fluffy. Stir in orange extract.

Mix baking soda into applesauce and stir into creamed butter mixture.
Add flour mixture. Mix until smooth.

Pour batter into prepared loaf pan.

Bake at 350 degrees F for 40 to 50 minutes or until a
toothpick inserted into center of cake comes out clean.

Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.

Once the cake has cooled, evenly spread the frosting on top.  Decorate with chopped candied orange peel or candied ginger .

22 thoughts on “Copycat Starbucks Gingerbread Loaf

  1. Ina says:

    Hi, Yesterday I tried baking the ginger bread loaf. Ooooh, it’s just wonderfull. My family loved it. This morning we had it for breakfast with coffee. I’am asking to repeat this recipe for the weekend. So I will do.
    Bye, greetings.

  2. uscgirl says:

    This cake is so good! I made it tonight its excellent! The apple sauce makes it super moist. I added 1 egg though to the recipe.

  3. Toni says:

    this recipe says to grease and flour a 9 inch pan and then it says to pur batter into prepared loaf pan.
    I think the gingerbread at Starbucks tastes like it has real ginger in it.

  4. half pass says:

    OK-I’ve got it. Starbucks ginger bread is made with Chai. Brew 3 bags of chai in 1/2 cup water. Add to 1/2 cup melted butter and 1 egg. Beat untill smooth and creamy. In another bowl, mix 2 cups flour, 1 teasp baking powder, 1/2 tsp baking soda., salt. Stir into dry mix only until blended. Bake at 350 for 60 minutes. Cool and frost with cream cheese frosting and sprinke top with diced candied ginger.

  5. I had a piece of Starbucks gingerbread then rushed home to search for a similar recipe. I was happy to find this one AND delighted/surprised that we had all the ingredients on hand. I whipped up a batch. It’s delicious. The bread was light (as opposed to dense) and it was more buttery than Starbucks. I’ll make it again.

  6. E says:

    I think that the frosting is too much. You only need half of the cream cheese to cover the entire loaf. I had to make two loafs and i still have frosting left. But I dont think that this is the correct version of the Starbucks ginger bread. Their bread is softer and has much lighter colour.

  7. alicannon says:

    Just made this recipe and it was very good…except I realized immediately that Starbucks could not possibly have put candied ginger on theirs…it’s incredibly strong and overwhelmed the entire loaf so I scraped it off. I asked a Starbucks employee and they confirmed that they do not use candied ginger…it is candied orange.

  8. NSacry says:

    This was so good, almost like the Starbucks version. I added some fresh ginger as well as ground. I could not find the candied orange peel in the store so I made fresh candied orange peel from Giade De Laurentiis recipe on the Food Network site. It was so good! The only thing is that it was not as thick a loaf as the Starbucks version, not sure why.

  9. The recipe was way too dry when made according to recipe given for copycat starbucks gingerbread also a little sunken when made as a loaf. Next time I will add an egg and change to brown sugar and add baking powder.

  10. Kristin says:

    This is a good recipe. It was not too spicy, and the orange extract made it extra special. I used orange zest instead of candied orange peel, and it was delicious. However, mine was not as moist as the Starbuck’s version. I might try it again, and take it out when the toothpick is still a little sticky. Or substitute oil for some or all of the butter.

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