Gingerbread Loaf with Lemon Cream Cheese Buttercream Frosting
This "Copycat" Gingerbread loaf recipe is adapted from Starbucks Gingerbread Loaf, so you know it's going to be fantastic, (which it is, duh!) and by making it, it costs a lot less too! We added a creamy, dreamy tangy lemon cream cheese buttercream frosting on top of this spiced old-fashioned gingerbread loaf that will get your taste-buds a-dancing. Oh My Gosh!
Course: Breakfast, Dessert
Keyword: BREAD, frosting, ginger, gingerbread, Starbucks
Servings: 8 Servings
Calories:
Author: Kim Lange
Gingerbread Loaf
- ½ cup unsalted butter room temperature
- 1 cup sugar
- ½ teaspoon coffee extract or vanilla extract
- 1 large egg room temperature
- 1 cup applesauce or apple butter
- 1 ½ tablespoons molasses
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon nutmeg freshly grated or ground
Lemon Cream Cheese Buttercream Frosting
- ½ stick butter softened (4 tablespoons)
- 8 oz cream cheese room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups confectioner's sugar
- 1 tablespoon lemon juice
Gingerbread Loaf
In a medium bowl, whisk together the flour, baking soda, salt, and spices and set aside
Cream the butter and the sugar until light and fluffy. Beat in the egg and coffee or vanilla extract.
Mix in the applesauce/applebutter and molasses.
Add the dry ingredients to the wet ingredients slowly until just incorporated.
Add into loaf pan and level.
Bake for about 50-60 minutes, or until it is risen and a toothpick comes out clean. Check it early to make sure you don't overbake. 8x4 loaf pan will bake longer, and will thicker than the 9x5 loaf pan.
Let cool completely on a rack before frosting.
Lemon Cream Cheese Buttercream Frosting
Beat the cream cheese and softened butter together until smooth, then add the lemon juice
Gradually add powdered sugar and beat until well blended.
Frost the gingerbread loaf.