Can I use oil instead of butter?

Yes—you can substitute equal oil for melted butter for a slightly denser, moister finish. Butter gives better flavor and structure, though.

Do I have to use applesauce?

No — applesauce lightens things and reduces oil needs. Mashed banana or pumpkin puree both work, but they’ll change the flavor profile.

How do I prevent the loaf from sinking in the middle?

Don’t overmix, don’t open the oven early, and ensure your baking soda/powder are fresh. Also, let the loaf cool gradually—sudden temperature changes can cause collapse.

Is this gluten-free adaptable?

Substitute a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend lacks it. Texture will be slightly different but still delicious.

Can I make mini loaves or muffins?

Absolutely. For muffins, bake 18–22 minutes at 350°F; for mini loaves, reduce time to ~30–35 minutes. Keep an eye on doneness.

Starbucks Gingerbread Loaf Recipe — Copycat Cozy Holiday Bread

Description

This cozy gingerbread loaf channels that familiar coffee-shop flavor in a homemade, budget-friendly way. Tender, warmly spiced, and finished with a silky cream-cheese topping and crunchy pecans — perfect for gifting or slow-sippin’ mornings.

Ingredients

Scale

Loaf

½ cup unsalted butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 large egg (room temperature)
1 cup unsweetened applesauce
1½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup chopped pecans (optional, for folding in or sprinkling on top)

Cream-Cheese Glaze

4 oz (½ block) cream cheese, softened
1 teaspoon vanilla extract
1½–2 cups powdered (confectioners’) sugar, sifted

Instructions

Loaf Method

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan (or spray well).
In a large bowl, beat the softened butter and granulated sugar together until the mixture lightens in color and looks fluffy.
Add the egg and vanilla, mixing until combined. Stir in the applesauce until evenly incorporated.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
Fold the dry ingredients into the wet mixture gently, mixing only until there are no dry streaks — overmixing will toughen the loaf.
If using, fold in half the chopped pecans, then scrape the batter into the prepared pan and smooth the top.
Bake for about 50–60 minutes, or until the top springs back lightly and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the loaf cool in the pan for 10–15 minutes, then transfer it to a rack to cool completely before frosting.

Cream-Cheese Frosting

Beat the softened cream cheese with the vanilla until smooth.
Gradually add 1½ cups powdered sugar and beat until creamy. Add more powdered sugar, 1–2 tablespoons at a time, until the frosting reaches your preferred sweetness and thickness.
Spread a generous layer of frosting over the cooled loaf and finish with the remaining chopped pecans.

Notes

For cleaner slices, chill the frosted loaf for 20–30 minutes before cutting.
Swap applesauce for ¾ cup canned pumpkin or mashed banana for a variation in flavor and texture.
If you prefer a less sweet topping, reduce the powdered sugar and add a teaspoon of lemon juice to balance the sweetness.
Store wrapped at room temperature for 2–3 days or refrigerate up to 4 days. Freeze individual slices for longer storage.