Copycat Starbucks Gingerbread Loaf

A few years ago I used to work around the corner from a Starbucks. Yes, seriously right around the corner. It was a dangerous thing- and yes, I became a little addicted to gingerbread loaf. Okay, a lot addicted. That was in the past and I’ve moved on. Sort of. Okay-I’m still craving that darn bread, but I decided to make my own and it’s pretty smack close. Matter of fact, I don’t think they sell it anymore-but don’t quote me. The bread- I’m satisfied with it. Really satisfied-so much so that I now need to get it out of my house and give some away to friends. Tis the season to get your gingerbread on.

starbucks copycat gingerbread loaf

gingerbread loaf

Copycat Starbucks Gingerbread Loaf

1/2 Cup melted unsalted butter

1/4 Cup vegetable oil

1/2 Cup packed light brown sugar

1/2 Cup sugar

1 large egg

finely grated zest of one tangerine “cutie” (or 1 tsp. orange zest)

1 Cup vanilla Greek yogurt

1 tsp. baking soda

1  1/2 Cup all purpose flour

2 tsp. cinnamon

2  1/4 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. ground cloves

1/4  tsp. ground mace

Cream Cheese Icing: recipe below

Candied orange peel

1. Preheat oven to 350° F. Prepare a 9×5 inch loaf pan by spraying with baking spray and lining with a parchment paper to cover bottom and long sides of loaf pan with at least a 2 inch overhang. Spray lightly one more time all sides and bottom of loaf pan.

2. In a stand mixer using the paddle attachment combine the melted butter, oil, and sugars. Add in the egg and mix for one minute at medium speed. Combine the yogurt and baking soda well in a small bowl. In a separate bowl whisk the flour and next 5 ingredients. Add the yogurt mixture to the mixer bowl and beat well for about 2 minutes; making sure to scrape down the sides and bottom of bowl. Add the flour mixture and mix until combined. Spread the batter into prepared loaf pan and bake at 350° F for about 45-50 minutes until a wooden skewer comes out clean. Allow gingerbread to cool in pan over a wire rack. Frost with cream cheese icing and sprinkle with finely diced candied orange peel.

Cream Cheese Icing:

4 oz. cream cheese, room temp

2 Tbsp. unsalted butter, room temp

1/2 tsp. vanilla

1 1/2 Cups confectioners sugar

Combine the first three ingredients until smooth. Slowly add in the confectioners sugar and beat until smooth.

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