This Copycat Starbucks Gingerbread Loaf brings all the cozy holiday flavors of the coffee shop classic right into your own kitchen. Made with warm spices, rich molasses, and a tender, moist crumb, this homemade gingerbread loaf tastes just like your favorite seasonal treat.
Make this delicious loaf and serve it with our Copycat Starbucks Caramel Macchiato, too! Want more gingerbread recipes? Try our Festive Gingerbread Cupcakes too!
I was going through the drive-thru the other day and saw this on their menu, and I thought, ‘Hey, I have made that delicious Gingerbread Loaf before, and I don’t think it is on my site either!!’ I had to change that!! So here is this delicious Copycat Starbucks Gingerbread Loaf!!
Why I Love This Recipe
- Much cheaper to make one
- Better than Starbucks
- Fresh ingredients
- Great for gift giving
- You can make four small loaves, too!
Helpful Items For This Recipe
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Non-Stick 9 x 5 in Loaf Pan, Stainless Steel Bakeware
Starbucks Gingerbread Loaf Ingredients Needed
Ingredients
All purpose flour – This is the perfect flour for this recipe. I have not tried a gluten-free option.
Ground cinnamon, ground cloves, nutmeg and ground ginger – These are great spices for a perfect gingerbread flavor.
Fresh ginger – Finely grate this. It adds a lovely ginger kick.
Salt and baking soda – These ingredients help the others build in flavor and help the bread rise.
Brown sugar and white sugar – The combination of sugars gives the right sweetness, and the brown adds more flavor of molasses.
Butter – Use the butter softened. I use salted butter, but you can use unsalted and adjust the salt to match.
Eggs – The eggs help bind the ingredients and give rise to the bread.
Apple sauce and sour cream – These ingredients add the needed moisture to the loaf so that it stays tender and moist.
Frosting
Cream cheese – What is better than a cream cheese frosting? Nothing I say; it goes perfectly with the gingerbread flavor.
Vanilla – Use a good vanilla, not artificial.
Icing sugar – This is also called Confectioner’s sugar or powdered sugar.
Candied ginger – This is optional, but I think it adds a lot to the taste and appearance. Use it chopped in small squares.
How to make Copycat Starbucks Gingerbread Loaf
Preheat oven to 350 degrees F. Grease a loaf pan 9×5″ with cooking spray.
In a medium bowl, whisk together the dry ingredients. Set aside. In the bowl of a stand-up mixer with a paddle attachment, cream butter and sugars together. Add eggs one at a time and mix well. Then the apple sauce, fresh ginger and sour cream. Add the flour mixture slowly, mixing well.
Pour batter into prepared pan and bake for 50 min. or until a cake tester comes out clean. You can bake this in a mini loaf pan; reduce baking time by 20 min. and only bake until done, which is about 30 min.
Cool for 5 minutes and then remove from pan, cool completely on racks.
For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add 1/2 cup of icing sugar at a time and blend in.
Spread the icing on top of the cake and decorate with the candied ginger.
Recipe Pro Tips
FAQS
- Use room-temperature ingredients for a smooth batter.
Cold butter or eggs can cause the batter to separate or bake unevenly. Let everything sit out for at least 30 minutes before mixing for the perfect moist, tender crumb. - Don’t skimp on the spices.
Starbucks’ loaf is known for its bold ginger, cinnamon, nutmeg, and clove flavor. Fresh spices make a huge difference. If needed, replace older spices if they’ve lost their aroma. - Add a touch of molasses for that classic, rich flavor.
Adding brown sugar, which contains molasses, also gives the loaf its signature dark color, deep warmth, and bakery-style texture. - Cream the butter and sugar long enough.
This step adds air and creates a lighter, softer loaf. Beat for 2–3 minutes until pale and fluffy before adding the rest of the ingredients. - Don’t overmix once the flour goes in.
Stir just until combined to keep the gingerbread loaf tender and prevent it from becoming dense or tough. - Mini loaves. You can bake this in a mini loaf pan; reduce baking time by 20 min. and only bake until done, which is about 30 min.
After Baking
- Check doneness early.
Every oven runs differently. Start testing at the 45-minute mark; the loaf should rise, crack slightly on top, and a toothpick should come out mostly clean with a few moist crumbs. - Let the loaf cool completely before frosting.
The cream cheese icing will melt and slide off if the loaf is warm. Cooling fully also enhances the gingerbread flavor. - Chill the loaf for cleaner slices.
For picture-perfect slices (especially for gifting or sharing), refrigerate the loaf for 30–60 minutes before cutting. - Store properly to keep it soft and fresh.
Wrap tightly and refrigerate for up to 5 days. The spices bloom even more after the first day! It also freezes beautifully without the frosting for 3 months.
WANT MORE CHRISTMAS TREATS?
We love doing Christmas baking and giving them as gifts. Here are a few more recipes for you to have.
This would make a great hostess gift with a little coffee from you-know-where!! Happy Holidays!! Enjoy!!
Copycat Starbucks Gingerbread Loaf
Video
Ingredients
- 1 3/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 tsp. ground cloves
- 2 teaspoons ground ginger
- 1/2 tablespoon fresh ginger finely grated
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter softened
- 2 eggs
- 1/2 cup apple sauce
- 1/2 cup sour cream
Frosting
- 1 8-ounce package cream cheese, softened
- 1 teaspoon vanilla
- 3 cups icing sugar
- Candied ginger chopped in small squares
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan 9×5″ with cooking spray.
- In a medium bowl, whisk together the dry ingredients. Set aside. In the bowl of a stand-up mixer with a paddle attachment, cream butter and sugars together. Add eggs one at a time and mix well. Add the apple sauce, fresh ginger and sour cream. Add the flour mixture slowly, mixing well.
- Pour batter into prepared pan and bake for 50 min. or until a cake tester comes out clean. If using mini loaf pan, bake for 30 minutes, testing for doneness.
- Cool for 5 minutes and then remove from pan, cool completely on racks.
- For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add 1/2 cup of icing sugar at a time and blend in. Spread the icing on top of the cake and decorate with the candied ginger.
Comments & Reviews
Sherry says
I absolutely love this loaf! I made them as small loaves to give as gifts and had to make more, since I kept most of them for myself.
Cindy says
Hi, can I make it in mini loaves???? TY
Tara Noland says
The recipe is actually for mini loaves, so yes!
Wendy says
The equipment needed states a 9×5 loaf pan which is a standard pan. My mini loaf pans are much smaller. I don’t see anywhere in the recipe that this is for mini loaves. Just sayin
Tara Noland says
I just changed this up yesterday to a standard loaf as many people don’t have the mini loaf pan. It works great with mini loaves too just bake for 20 minutes less. I will add that information also.
Jody says
Can you freeze the frosted loaves?
Tara Noland says
Yes, I have successfully frozen them iced and enjoyed them again later.
Danny Huyghue says
Just the comfort food I can offer family during lockdown to lighten the mood.
I rarely bake, but three cups confectioners sugar sounds like a lot for frosting. Guess it readily reduces, without making things ridiculously sweet like cane sugar.
Thanks for awesome recipe.
I LIVE for this each year at Starbucks.
Tara Noland says
Yes, confectioner’s sugar does reduce down a lot. Usually, you use 4 cups for recipes so this one is even less.
Jacinta Ruth says
Can small bits of candied ginger also be added to the batter? Thank you for your time!
Tara Noland says
Yummy, sounds like a good idea!!
Jacinta Ruth says
How much of the candied ginger bits would you suggest to add to the batter?
Thank You for your time !
Tara Noland says
I think 1/2 cup would be nice, if you think that is too much start with 1/3.
Cathi Crismon says
Oh my goodness! This looks absolutely delicious. My mind in spinning right now trying to figure our how to make it vegan. 😉
Judy Jones says
Can I use self- rising flour and omit the baking soda & salt ? I would love to make this. Thank You
Tara Noland says
I don’t use self-rising flour Judy but if you feel confident then use it. It is flour with those two additions so I would think it would work.
Sos carina says
I did this today for my mother and grandma and they both loved it! Thanks for the recipe darling!?
Tara Noland says
You are so welcome, thanks for taking the time to tell me!! So glad everyone enjoyed it!
Charlotte says
Can I bake this recipe in a regular size loaf pan ?
Tara Noland says
Yes, you can bake 4 small ones or one large.
Jan says
Same temp & time?
Tara Noland says
Same temp and probably 45-50 min. but test it to see if it is done.
Deanna Samaan says
This sounds so good! It looks better than Starbucks!
Valerie | From Valerie's Kitchen says
It’s gorgeous, Tara! That picture really drew me in 🙂
Noshing with the Nolands says
Thank you so much Valerie!
susan @ the wimpy vegetarian says
Love this, Tara! Although it’s dangerous to know… 🙂
Susie Gall says
YUM!! I can’t wait to try this recipe – really beautiful!!
Noshing with the Nolands says
Thanks so much Susie!
KC the Kitchen Chopper says
That one photo is a keeper. No need for more. Looks luscious!
Noshing with the Nolands says
Thank you so much KC!
Linda (Meal Planning Maven) says
What a heavenly loaf of bread…perfect for the holidays!
Noshing with the Nolands says
Thank you Linda!
Linda (Meal Planning Maven) says
What a heavenly loaf of bread…perfect for the holidays!