Description
This Starbucks Gingerbread Loaf is a moist, warmly spiced bread perfect for the holiday season or any cozy day. Featuring ground ginger and nutmeg flavors, sweet molasses, and a creamy smooth cream cheese frosting, this loaf combines a rich depth of flavors with a tender crumb for a delightful treat.
Ingredients
Scale
Batter Ingredients
- 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
Frosting Ingredients
- 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 an overhang to easily lift the loaf out.
- 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 smooth and fully incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Stir in the vanilla extract to flavor the batter.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground nutmeg, and salt. Gradually add these dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
- Bake the Loaf: Pour the batter evenly into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before applying frosting.
- Prepare Frosting: Beat the cream cheese until smooth and creamy. Gradually beat in powdered sugar, one cup at a time, mixing well after each addition. Stir in vanilla extract and a pinch of salt until the frosting is smooth and spreadable.
- Frost and Serve: Spread the cream cheese frosting evenly over the completely cooled gingerbread loaf. Slice, serve, and store leftovers in an airtight container in the refrigerator.
Notes
- Room temperature ingredients (eggs, buttermilk, cream cheese) blend more evenly and produce a smoother batter and frosting.
- Do not overmix the batter to keep the loaf tender.
- Use a toothpick to test doneness; it should come out clean or with crumbs but no wet batter.
- Store leftover loaf in an airtight container refrigerated for up to 5 days.
- You can add a pinch of ground cloves or cinnamon for added spice if desired.
