Description
This Starbucks Gingerbread Loaf is a moist and flavorful holiday treat, combining warm spices like ginger and nutmeg with a rich molasses-sweetened batter. Topped with a creamy, sweet cream cheese frosting, it’s perfect for slicing and serving at festive gatherings or cozy winter breakfasts.
Ingredients
Scale
For the Gingerbread Loaf
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/2 cup molasses
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the Cream Cheese Frosting
- 8 ounces cream cheese (room temperature)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and light brown sugar together until light and fluffy. Then mix in the molasses until the mixture is smooth.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract for added flavor.
- Combine Dry Ingredients and Incorporate: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: Beat the cream cheese in a bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt to enhance flavor.
- Frost the Loaf and Serve: Spread the cream cheese frosting evenly over the cooled gingerbread loaf. Slice into 8 to 10 pieces, serve, and store any leftovers in an airtight container in the refrigerator.
Notes
- Ensure your eggs and buttermilk are at room temperature for better batter consistency and rise.
- Do not overmix the batter once the dry ingredients are added to keep the loaf tender.
- Use parchment paper with overhang for easy removal of the loaf from the pan.
- Allow the loaf to cool completely before frosting to prevent the frosting from melting.
- Store leftovers in the refrigerator for up to 4-5 days for optimal freshness.
