I kept finding the seasonal Starbucks Gingerbread Loaf sold out, so I recreated it at home as a Starbucks Copycat Gingerbread Loaf and I’m sharing the single pantry trick that makes it work.

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I hunt down the Starbucks Gingerbread Loaf every season, and I’m never surprised when it’s sold out. My take leans hard into molasses and ground ginger, they sort of wrestle till they make something unexpected.

People always ask if it’s a true Gingerbread Quick Bread or closer to a cake, but for me this is a Starbucks Copycat Gingerbread Loaf with a cheeky ribbon of Orange Cream Cheese Icing. It’s imperfect, sometimes a touch crumbly, but that’s part of the charm, right?

If you wanna know how that sticky, spicy bite balances with a bright finish, stick around, you might be surprised.

Ingredients

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All purpose flour gives structure and carbs, little fiber, it’s the loaf’s backbone.
Molasses brings deep, bitter sweet flavor and iron, adds moisture and brown color.
Packed brown sugar adds sweetness, molasses notes and a tender, chewy crumb.
Butter and oil add fat for richness, mouthfeel, calories and satiety, not lean.
Ginger, cinnamon, cloves, nutmeg give warm aroma, tiny antioxidants and big holiday vibes.
Buttermilk wets the batter, makes it tender, gives slight tang and acidity for lift.
Egg binds ingredients, adds protein and structure, helps the loaf rise and hold.
Powdered sugar glaze gives sweet finish, quick shine, mostly empty carbs and taste.

Ingredient Quantities

2 cups all-purpose flour (250 g)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter softened (113 g)

1/4 cup vegetable oil (60 ml)

3/4 cup packed dark brown sugar (150 g)

1/4 cup granulated sugar (50 g)

1 large egg

1/2 cup molasses (120 ml)

1 cup buttermilk (240 ml)

1 teaspoon vanilla extract

1 cup powdered sugar (for glaze)

2 to 3 tablespoons milk or cream (for glaze)

1/4 teaspoon vanilla extract (for glaze)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment or lightly flour it, and spoon and level the flour when measuring so you don’t end up with too much.

2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg in a bowl and set aside.

3. In a large bowl beat 1/2 cup softened unsalted butter with 1/4 cup vegetable oil, 3/4 cup packed dark brown sugar and 1/4 cup granulated sugar until lighter in color and slightly fluffy, about 2 minutes; room temperature butter and warm molasses make this easier to mix.

4. Beat in 1 large egg until combined, then stir in 1/2 cup molasses and 1 teaspoon vanilla extract until smooth.

5. Add the dry ingredients and 1 cup buttermilk to the wet mixture in 3 additions, starting and ending with the dry, and mix just until combined; don’t overmix or the loaf gets tough.

6. Pour the batter into the prepared pan, smooth the top, tap the pan once on the counter to release big air bubbles, and bake 50 to 60 minutes or until a toothpick in the center comes out with a few moist crumbs; if the top is browning too fast tent loosely with foil.

7. Cool the loaf in the pan 10 to 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before glazing.

8. Make the glaze by sifting 1 cup powdered sugar into a bowl, then whisk in 2 to 3 tablespoons milk or cream and 1/4 teaspoon vanilla extract until smooth; use 2 tablespoons for a thicker glaze, 3 for thinner and drizzleable consistency.

9. Pour or drizzle the glaze over the cooled loaf, let it set for 10 to 15 minutes, slice and serve. Store wrapped at room temperature up to 3 days or refrigerate up to a week, and warm slices slightly before serving if you like.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 9×5 inch loaf pan, greased and lined with parchment paper
3. 2 mixing bowls (one large for wet, one medium for dry)
4. Electric hand mixer or sturdy whisk and a wooden spoon
5. Measuring cups and spoons (spoon and level the flour)
6. Rubber spatula for scraping the bowl and smoothing the batter
7. Fine mesh sieve or sifter (for powdered sugar and to dust flour)
8. Wire cooling rack and a toothpick or cake tester to check doneness

FAQ

Q: Can I swap the buttermilk? A: Yes. Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes until slightly curdled. Works great, dont overthink it.

Q: Why did my loaf sink in the middle? A: Usually from overmixing, too much leavening, or opening the oven door too early. Also check your oven temp, if it runs cool the center wont set.

Q: Can I use light brown sugar or all granulated sugar instead of dark brown? A: You can, but flavor and color will be milder. If you only have light brown add 1 tablespoon molasses for depth. Using all granulated makes it less moist and less spicy tasting.

Q: How do I know the loaf is done? A: Insert a toothpick in the center it should come out with a few moist crumbs not wet batter. Or check internal temp 200 to 205 F.

Q: How should I store or freeze the loaf? A: Cool fully, wrap tight in plastic wrap then foil. Keeps 3 days at room temp, 5 days in fridge. Freeze up to 3 months whole or sliced, thaw in fridge or at room temp.

Q: Can I make mini loaves or muffins from this batter? A: Yes. Fill mini pans 3 quarters full and bake less time, about 18 to 25 minutes for muffins, 25 to 35 for small loaves, check with a toothpick. Theyre great for gifts.

Starbucks Gingerbread Loaf Recipe Substitutions and Variations

All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf, or use a gluten-free 1:1 all-purpose blend 1:1 (make sure it contains xanthan gum). If using whole wheat pastry, mix less and if batter seems stiff add 1-2 tbsp milk.
Buttermilk: make “buttermilk” by stirring 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes; or use 1 cup plain yogurt thinned with 3-4 tbsp water or milk, same amount.
Molasses: no molasses? use dark corn syrup 1:1 for sweetness but milder flavor, or use maple syrup or honey 1:1 (they will change the taste and make the loaf a touch moister, so reduce other liquids slightly if batter looks very loose).
Dark brown sugar: if you dont have packed dark brown sugar mix 3/4 cup granulated sugar with 2 tablespoons molasses for a close substitute, or use coconut sugar 1:1 for a caramel note though crumb may be a bit drier.

Pro Tips

1) Weigh your flour if you can, seriously it makes a big difference. Folks always pack cups without meaning to and the loaf turns out dry, so a kitchen scale = instant fix. If you dont have one, spoon the flour into the cup and level it off, dont scoop.

2) Warm the molasses for a few seconds in the microwave and stir it before adding, it mixes way easier and you wont end up with streaks or grainy spots. Also beat the butter and sugars until lighter but dont go crazy mixing once you add the flour or the crumb gets tough.

3) Use an instant read thermometer to check doneness instead of relying only on a toothpick, a quickbread like this is done around 200 to 205 F in the center. If the top is getting too dark cover it loosely with foil halfway through baking, and try placing the pan on a lower rack so the top doesnt brown too fast.

4) For the glaze, sift the powdered sugar and add 1 teaspoon corn syrup or a tiny pinch of salt to make it glossy and keep it from cracking once set. If you want a brighter flavor add a squeeze of lemon juice instead of extra milk, and for storing slice and freeze extras wrapped tight so you can toast single slices later.

Starbucks Gingerbread Loaf Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I kept finding the seasonal Starbucks Gingerbread Loaf sold out, so I recreated it at home as a Starbucks Copycat Gingerbread Loaf and I'm sharing the single pantry trick that makes it work.

Servings

servings

Calories

347

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. 9×5 inch loaf pan, greased and lined with parchment paper
3. 2 mixing bowls (one large for wet, one medium for dry)
4. Electric hand mixer or sturdy whisk and a wooden spoon
5. Measuring cups and spoons (spoon and level the flour)
6. Rubber spatula for scraping the bowl and smoothing the batter
7. Fine mesh sieve or sifter (for powdered sugar and to dust flour)
8. Wire cooling rack and a toothpick or cake tester to check doneness

Ingredients

2 cups all-purpose flour (250 g)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter softened (113 g)
1/4 cup vegetable oil (60 ml)
3/4 cup packed dark brown sugar (150 g)
1/4 cup granulated sugar (50 g)
1 large egg
1/2 cup molasses (120 ml)
1 cup buttermilk (240 ml)
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 to 3 tablespoons milk or cream (for glaze)
1/4 teaspoon vanilla extract (for glaze)

Directions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment or lightly flour it, and spoon and level the flour when measuring so you don't end up with too much.
Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg in a bowl and set aside.
In a large bowl beat 1/2 cup softened unsalted butter with 1/4 cup vegetable oil, 3/4 cup packed dark brown sugar and 1/4 cup granulated sugar until lighter in color and slightly fluffy, about 2 minutes; room temperature butter and warm molasses make this easier to mix.
Beat in 1 large egg until combined, then stir in 1/2 cup molasses and 1 teaspoon vanilla extract until smooth.

Add the dry ingredients and 1 cup buttermilk to the wet mixture in 3 additions, starting and ending with the dry, and mix just until combined; don't overmix or the loaf gets tough.
Pour the batter into the prepared pan, smooth the top, tap the pan once on the counter to release big air bubbles, and bake 50 to 60 minutes or until a toothpick in the center comes out with a few moist crumbs; if the top is browning too fast tent loosely with foil.
Cool the loaf in the pan 10 to 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before glazing.
Make the glaze by sifting 1 cup powdered sugar into a bowl, then whisk in 2 to 3 tablespoons milk or cream and 1/4 teaspoon vanilla extract until smooth; use 2 tablespoons for a thicker glaze, 3 for thinner and drizzleable consistency.
Pour or drizzle the glaze over the cooled loaf, let it set for 10 to 15 minutes, slice and serve. Store wrapped at room temperature up to 3 days or refrigerate up to a week, and warm slices slightly before serving if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.