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Warmly spiced, moist bread is topped with tangy cream cheese frosting in this Gingerbread Loaf recipe. Inspired by the popular Starbucks seasonal treat, it’s easy to make and a wonderful addition to any holiday dessert table.
I love the warm spiced flavors of gingerbread. We still make gingerbread houses every year as a family, and I always bake at least one batch of gingerbread man cookies. Sometimes, though, I want something that requires a little less effort. Enter this gingerbread loaf recipe. Just like the famous Starbucks gingerbread loaf, it’s moist with a tender crumb yet loaded with the same gingerbread flavor I love. The cream cheese frosting adds a tangy touch that pairs so nicely with the sweet bread underneath. It’s so easy to make too. The hardest part is waiting for the loaf to cool before adding the frosting!
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I love this bread. I can’t wait until fall to make it again so I’m making it in July. I put candied ginger in it also
Why This Gingerbread Loaf Recipe Is A Holiday Favorite
- Inspired by Starbucks. Gingerbread loaf is a seasonal menu item at Starbucks and while not an exact copycat, this recipe is pretty close! I used to grab a slice with my coffee on a regular basis so I used that as the inspiration for developing this recipe.
- Warm gingerbread flavor. I don’t think there’s any flavor that says “holiday season” quite like gingerbread! With brown sugar, molasses, ginger, and nutmeg, there is no shortage of flavor in this gingerbread cake.
- Easy to make. Anyone can make this gingerbread loaf recipe. In fact, I think it requires less effort than pretty much any other holiday dessert. Just combine the ingredients with a hand mixer, transfer the batter to a loaf pan, and bake. So easy!
- Breakfast or dessert. I typically think of this as a dessert loaf, perfect for enjoying after dinner. But I’d say the holiday season is the perfect time to indulge and enjoy a slice with coffee for breakfast. Maybe even Christmas morning breakfast!
Recipe Ingredients
Here’s an overview of the ingredients needed to make this festive sweet bread. Scroll down to the recipe card below for the exact measurements.
Gingerbread Loaf:
- Butter – I used unsalted butter. It should be softened but not melted.
- Brown sugar – Brown sugar sweetens the loaf while adding moisture and more molasses flavor.
- Molasses – A key ingredient in gingerbread anything! Molasses adds a warm, sweet flavor.
- Eggs – Add structure to the bread.
- Vanilla extract
- Buttermilk – Bring the buttermilk to room temperature before using. It adds moisture and helps create a soft, tender crumb.
- All-purpose flour – Spoon and level the flour for accurate measuring.
- Baking soda – Helps the bread rise in the oven.
- Spices – Ginger and nutmeg add the classic gingerbread flavor to the bread. A pinch of salt helps to balance and enhance the overall flavor.
Cream Cheese Frosting:
- Cream cheese – I always use full-fat brick-style cream cheese for frosting. It should be at room temperature so it mixes easily.
- Powdered sugar – Sweetens the frosting and adds stability.
- Vanilla extract
- Pinch of salt – A pinch of salt helps to balance the sweet and tangy flavors.
How To Make Gingerbread Loaf
This recipe is so simple to make. All you need is a loaf pan and a hand mixer! The printable instructions are in the recipe card below.
- Prep. Preheat the oven to 350F. Grease the loaf pan and line it with parchment paper, leaving overhang on the edges for easy removal.
- Mix the wet ingredients. Cream the butter and sugar until light and fluffy. Mix in the molasses, then beat in the eggs one at a time. Stir in the vanilla.
- Add the dry ingredients. Whisk together the dry ingredients in a separate bowl. Slowly add to the wet mixture, alternating with the buttermilk. Mix just until combined with no streaks of flour remaining.
- Bake. Transfer the batter to the loaf pan. Smooth the top. Bake for 50-55 minutes.
- Cool. Cool in the pan for 10 minutes then transfer to a wire rack to finish cooling.
- Add the frosting. Once the loaf is cool, beat the cream cheese until smooth. Add a cup of powdered sugar at a time, mixing well after each addition, then stir in the vanilla and salt. Spread evenly over the cooled loaf.
- Enjoy. Slice, serve, and enjoy!
Recipe Tips & Variations
Here are a few general tips for making this gingerbread loaf recipe, as well as some easy variations.
- Mix-in ideas. Mix in 1/2 cup of chopped nuts, raisins, or dried cranberries for extra texture and flavor.
- Adjust the spices to your taste. Add 1/2 teaspoon of cinnamon or cloves for a spicier loaf.
- Do not overmix. When adding the dry ingredients, stop mixing as soon as the ingredients are combined and no streaks of flour remain. Overmixing can lead to dense, dry bread.
- Cool before frosting. The gingerbread loaf should be completely cooled before adding the cream cheese frosting. Otherwise, it will melt off the top. I often make the loaf the night before and frost in the morning.
Proper Storage
- Fridge. Keep the frosted loaf in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer. Gingerbread loaf freezes well before it’s frosted. Wrap the unfrosted loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.
Starbucks Gingerbread Loaf
Warmly spiced, moist bread is topped with tangy cream cheese frosting in this Gingerbread Loaf recipe. Inspired by the popular Starbucks seasonal treat, it's easy to make and a wonderful addition to any holiday dessert table.
Servings: 8 to 10 slices
Ingredients
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
Cream Cheese Frosting:
- 8 ounces cream cheese room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- 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.
- In a large bowl, cream the butter and brown sugar together until light and fluffy. Mix in the molasses until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- For the frosting, beat the cream cheese until smooth. Add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt. Spread the frosting evenly over the cooled loaf.
- Slice and serve. Store leftovers in an airtight container in the refrigerator. Enjoy!
Last Step:
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Nutrition
Calories: 600kcal | Carbohydrates: 102g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 446mg | Potassium: 498mg | Fiber: 1g | Sugar: 77g | Vitamin A: 620IU | Vitamin C: 0.01mg | Calcium: 147mg | Iron: 3mg
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27 comments on “Gingerbread Loaf”
Delicious recipe. Tried a recipe with molasses but didn’t like it so I made this one and it was perfect. Only used 3/4 cup of sugar instead of the 1 full cup and it was perfectly sweet.
Thanks Randi!
Love this recipe!
Thanks Lynn!
I made this loaf Gluten Free for my Celiac family members. I used Bobs Red Mill 1/1 GF flour. Turned out perfectly. No one can tell that its GF!! Delicious!
Thank you Ali!
Can you use a substitute sugar like monk fruit ?
Yes, monk fruit will substitute well in this recipe.
These sound great! Do you have a suggestion for baking time for mini loaves? Probably about 4×6 size? Thank you!
Yum!
Thanks Val!
I would like to know what HALF A BLOCK of cream cheese is (in ounces or tablespoons) please.
Hi Dee. It would be 4 oz. This is an older post that I will update. Thanks.
cream cheese blocks are 8 ounces.. so just cut it in half 🙂 the other half be sure to place into a well wrapped foil package.
Half a block is 4 oz.
I LOVE this recipe. I have been making it for the past few years now. Starbucks came out with gingerbread again this year but it’s not the same! I am so grateful for this recipe. Thank you!
Thanks Deb!
This was perfect. I made small loaves and wrapped them for gifts. Everyone loved them! So did my family!! Thank you!
Merry Christmas
Thanks Lynn. Merry Christmas!
This recipe is legit! It makes the best, moist, delicious loaf. I often serve it as a desert, warmed with vanilla ice cream and a caramel drizzle. Great holiday gift too Everyone always asks me for the recipe!
Thanks Lanny!
o que seria 1 C
Seria 1 taza.
I love this bread. I can’t wait until fall to make it again so I’m making it in July. I put candied ginger in it also
Can you substitute carbquik or almond flour? And is it equal amount?
Wow!! This looks yummy. I don’t ever go to starbucks so not aware of their treats. I like using whole wheat flour, so I’m going to make this using half whole wheat flour and half unbleached flour. Gingerbread adapts to w. w. flour very nicely.
Great recipe, easy with ingredients you normally have!! It’s a keeper!