✔ Updated · added molasses for real gingerbread flavor + fixed icing amounts
My copycat Starbucks gingerbread loaf is a moist molasses and ginger spice cake baked in a loaf pan and topped with thick cream cheese icing. It's our go-to holiday bake, and Lucy handles the orange peel sprinkle.
At a glance
The one tip that matters: Let the loaf cool completely before icing it. Cream cheese icing melts and slides off a warm cake.
Why You'll Love This Gingerbread Loaf
- Deep gingerbread flavor from molasses, ginger, cinnamon, cloves and nutmeg.
- Soft and moist for days, thanks to the molasses and applesauce.
- A thick cream cheese icing with a little candied orange peel, like the coffee-shop slice.
What Makes Starbucks-Style Gingerbread Loaf Different?
The coffee-shop slice is a soft, dense gingerbread cake rather than a crisp gingerbread cookie, with a thick layer of sweet cream cheese icing and a little candied orange peel on top. This copycat-style version gets there with molasses and warm spices for flavor and applesauce for a moist crumb.
It pairs naturally with a holiday latte. Try it with our pumpkin spice latte or salted caramel mocha.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use regular molasses. Unsulphured (light or dark) molasses gives a rich, rounded flavor. Blackstrap is bitter and will overpower the loaf. I grabbed the wrong jar once, and the whole loaf tasted harsh and almost burnt.
- Weigh the flour. 220 grams is the target. Scooped flour packs in too much and makes the loaf dry and dense.
- Don't overmix. Once the flour goes in, mix only until the streaks disappear, so the crumb stays tender.
- Test early. Ovens vary (mine runs hot), so start checking at 50 minutes. The top should spring back and a toothpick should come out with only a few moist crumbs.
- Soften the cream cheese. Leave it out for about 30 minutes before beating. Cold cream cheese gives lumpy icing.
Starbucks Gingerbread Loaf (Copycat)
10
slices25
minutes55
minutes430
kcal2
hours50
minutesA copycat-style Starbucks gingerbread loaf: a moist, tender loaf made with molasses, ginger, cinnamon, cloves and nutmeg, baked in a 9×5-inch pan and finished with a thick vanilla cream cheese icing and chopped candied orange peel.
Ingredients
- For the Gingerbread Loaf
220 g all-purpose flour (1 3/4 cups, spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
113 g unsalted butter, softened (1/2 cup / 1 stick)
133 g granulated sugar (2/3 cup)
1/2 cup unsulphured molasses (not blackstrap)
2 large eggs, at room temperature
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
- For the Cream Cheese Icing
6 ounces cream cheese, softened (3/4 of an 8 oz block)
2 tablespoons unsalted butter, softened
180 g powdered sugar (1 1/2 cups)
1 teaspoon vanilla extract
2 tablespoons candied orange peel or crystallized ginger, finely chopped
Directions
- Make the Loaf
- Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper that overhangs the long sides.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
- In a large bowl, beat the butter and sugar with a mixer on medium speed for 2 to 3 minutes, until light and fluffy. Beat in the molasses, then the eggs one at a time, then the applesauce and vanilla. The batter may look slightly curdled; that’s fine.
- Add the flour mixture on low speed and mix just until no dry streaks remain. Scrape the thick batter into the pan and smooth the top.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top darkens too fast, cover it loosely with foil for the last 15 minutes.
- Cool in the pan for 15 minutes, then lift the loaf out with the parchment and cool completely on a wire rack, about 1 1/2 hours.
- Ice and Serve
- Beat the cream cheese and butter until smooth. Beat in the powdered sugar and vanilla until thick and creamy.
- Spread the icing thickly over the top of the cooled loaf and sprinkle with the chopped candied orange peel or crystallized ginger. Slice with a sharp knife, wiping it between cuts.
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Make-Ahead, Storage and Freezing
- Make ahead: bake the loaf a day early, wrap it once completely cool and ice it on the day you serve it.
- Un-iced loaf: keeps, well wrapped, at room temperature for up to 3 days.
- Iced loaf: keep it covered in the fridge for up to 5 days. Don't leave it at room temperature for more than 2 hours.
- Freezer: wrap the un-iced loaf in plastic wrap and foil and freeze for up to 3 months. Thaw overnight, then ice.
Variations
- Crystallized ginger: fold 1/3 cup of finely chopped crystallized ginger into the batter for little bursts of heat.
- Walnuts: sprinkle chopped toasted walnuts over the icing instead of the orange peel.
- Orange zest: add the finely grated zest of 1 orange to the icing.
- Muffins: bake the batter in 12 lined muffin cups at 350°F for 18 to 22 minutes.
More Starbucks-Style Bakes
Fill out a coffee-shop bake sale with our lemon loaf, banana bread, coffee cake and cranberry bliss bars, or browse all our Starbucks copycat recipes. In the fall, add my copycat Starbucks pumpkin bread to the table.
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Frequently Asked Questions
What is on top of the Starbucks gingerbread loaf?
The coffee-shop loaf is known for a thick layer of sweet cream cheese icing with a sprinkle of candied orange peel. This copycat-style recipe uses the same idea: a vanilla cream cheese icing topped with finely chopped candied orange peel, or crystallized ginger if you prefer.
Do I have to use molasses?
For real gingerbread flavor, yes. Molasses gives the dark color, deep caramel taste and moist crumb. In a pinch, use dark corn syrup or honey with 1/4 cup of packed dark brown sugar in place of 1/4 cup of the granulated sugar, but the loaf will taste milder.
How should I store the iced gingerbread loaf?
Because of the cream cheese icing, keep it covered in the fridge for up to 5 days and don't leave it out for more than 2 hours. Let slices sit at room temperature for 15 minutes before eating for the softest texture.
Can I freeze gingerbread loaf?
Yes. Freeze the un-iced loaf, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw it overnight at room temperature, then make the icing and spread it on. Iced slices can also be frozen on a tray, then wrapped, for up to 1 month.
Can I make it into muffins?
Yes, and it’s my favorite way to bring it to a bake sale. Divide the batter among 12 lined muffin cups and bake at 350°F for 18 to 22 minutes, until a toothpick comes out clean. Cool completely, then ice the tops and sprinkle with candied orange peel.
✨ Getting ready for the holidays? Find more easy Christmas recipes for the whole season.
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