Starbucks Gingerbread

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Starbucks Gingerbread

New postby bridesmom on Sat Dec 08, 2007 10:21 pm

I found this on the net, and as one of the women at work was going on about how fantastic Starbuck's gingerbread is, thought I'd try it. Well, it's one of the best recipes I've ever tried!


1 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 teaspoon ground cloves
1 cup white sugar
2 1/4 teaspoons ginger
1 teaspoon baking soda
1 teaspoon orange extract (optional)
1 cup applesauce

Frosting - if you use a loaf pan, cut icing recipe in half
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1/2 teaspoon orange extract (or frozen orange juice concentrate)


1. Preheat oven to 350°F Grease and flour a 9-inch loaf pan, or even a square baking pan.
2. In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter (careful, it foams up!). Add flour mixture. Mix until smooth.
4. Pour the batter into a loaf pan.
5. 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).
6. 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.
Laura
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Re: Starbucks Gingerbread

New postby Debby215 on Sat Dec 08, 2007 10:54 pm

Wow Laura, that sounds simply delicious. What size pan did you use or plan to use? Baking pan or loaf pan?
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Re: Starbucks Gingerbread

New postby bridesmom on Sun Dec 09, 2007 7:40 pm

I used the loaf pan, it did fall abit in the middle after taking it out of the oven but was it ever moist and delicious! Even after 2 days it was still nice and moist. We brought a real Starbuck's loaf in today to work to compare, and they are almost identical. The only thing Starbucks does is add about 1/2 cup of candied orange peel to the loaf batter. We all decided that the recipe I made was better than the Starbucks one.
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Re: Starbucks Gingerbread

New postby kaitlinnegan on Sun Dec 09, 2007 7:46 pm

Mmm..that does sound yummy! :drool:
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Re: Starbucks Gingerbread

New postby lendube on Mon Dec 10, 2007 9:51 am

Thank you soooo much for posting that recipe, Laura.

I hardly ever go to Starbuck's but did stop there with dd on my way to my Mom's about 5 weeks ago. We were hungry so I got a piece of the gingerbread just to put something in my stomach. I've had their baked goods before and was never impressed at all. They were terrible. I was AMAZED at how delicious this gingerbread was. The flavors were so rich and just fabulous!

Absolutely going to try this one. Thanks.
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Re: Starbucks Gingerbread

New postby Patty22 on Sat Dec 15, 2007 10:04 am

Is the applesauce to replace the eggs in the recipe? I have a loaf in the oven now and it seems to be a bit flat (not rising at all).
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Re: Starbucks Gingerbread

New postby Patty22 on Sat Dec 15, 2007 11:18 am

So the reason the bread turned out so flat the first time was I replaced the sugar in the recipe with Splenda. Beating the butter and splenda together just didn't produce enough air in the batter as beating butter and sugar.

It tastes delicious, just doesn't look as nice as the loaf with sugar.

I chopped up dried cherries to sprinkle on the top of the frosting.
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Re: Starbucks Gingerbread

New postby lendube on Sat Dec 15, 2007 5:13 pm

Hey, Patty's and my house smell the same today. :lol:

I made two loaves. I wanted a tester before I made one to take to a party tonight. It caved in but was moist and delicious. I thought it was probably due to my not following the instructions exactly in order. I baked the second one being very careful to do exactly what the instructions said. No better.

I'm thinking it might have something to do with our altitude. Doesn't matter. It tastes delicious and I made the frosting. I used the Neufchatel cheese instead of regular cream cheese. Tastes wonderful. I think it would be great with whipped cream instead of the frosting too.

Thanks so much for posting this recipe. It'll stay in my collection for sure.
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Re: Starbucks Gingerbread

New postby kaitlinnegan on Sat Dec 15, 2007 5:22 pm

Glad to hear the Neufchatel cheese works well, Lennie -- I substitute it for cream cheese all the time without even thinking. I was hoping to make this recipe this weekend, but I forgot to get the cream cheese. :doh: I suppose I could use any kind of frosting, but I love cream cheese frosting. It's a bit snowy today, but perhaps I'll pick some up tomorrow after the roads are cleared.
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Re: Starbucks Gingerbread

New postby lendube on Sun Dec 16, 2007 1:16 pm

Okay, the day after. It is a delicious loaf still but it's a shame it has to be refrigerated. I guess you could just refrigerate the frosting seperately. That would work.

Keep in mind; this frosting takes a long time to set up. Last night I put it in the fridge for an hour before taking it to the party. The frosting was still goopy. I don't know if the Neufie cheese takes longer or what but allow extra time.
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