Starbucks Copycat Gingerbread Loaf Recipes
STARBUCKS COPYCAT GINGERBREAD LOAF RECIPE - (4.3/5)
Provided by á-10847
Number Of Ingredients 19
Steps:
- 1.Preheat oven to 350 degrees F. Grease four mini loaf pans 6x3x2" with cooking spray. 2.In a medium bowl whisk together the dry ingredients. Set aside. In the bowl of a standup mixer with a paddle attachment cream butter and sugars together. Add eggs one at a time and mix well. Add the apple sauce and sour cream. Add the flour mixture slowly mixing well. 3.Pour batter into prepared pans and bake for 30 min. or until a cake tester comes out clean. 4.Cool for 5 minutes and then remove from pan, cool completely on racks. 5.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 cakes and decorate with the candied ginger.
STARBUCKS GINGERBREAD
For those of you who may not like the very spicy, dark version so often served during the holidays, this loaf is lighter and very moist. A hint of orange is a wonderful addition, and the cream cheese icing is a perfect compliment. (Originally published by Veronica Hill.)
Provided by Rachel-Snachel
Categories Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease and flour a 9-inch loaf pan, or even a square baking pan.
- In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
- Pour the batter into a loaf pan.
- Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn't come out clean, but a little sticky).
- For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar. Frost the cake when it is completely cooled. Decorate with chopped candied orange peel or candied ginger.
- *Note: This recipe tastes best the next day.
Nutrition Facts : Calories 4459.9, Fat 172.8, SaturatedFat 102.8, Cholesterol 493.9, Sodium 5214.4, Carbohydrate 711.7, Fiber 12.2, Sugar 502, Protein 35
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