Copycat Starbucks Gingerbread Loaf

• Vegetarian

• Produce

  • 1 Candied ginger
  • 2 tsp Ginger, ground
  • 1/2 tbsp Ginger, fresh

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 cup Apple sauce

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 3 cups Icing sugar
  • 1/4 tsp Nutmeg
  • 1 tsp Salt
  • 1 tsp Vanilla
  • 1/2 cup White sugar

• Dairy

  • 1/2 cup Butter
  • 1 (8-ounce package Cream cheese
  • 1/2 cup Sour cream

Found on noshingwiththenolands.com

Description

Ingredients

• 1¾ cup all purpose flour
• 1 teaspoon ground cinnamon
• ¼ tsp. ground cloves
• 2 teaspoons ground ginger
• ½ tablespoon fresh ginger, finely grated
• ¼ teaspoon nutmeg
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ cup brown sugar
• ½ cup white sugar
• ½ cup butter, softened
• 2 eggs
• ½ cup apple sauce
• ½ cup sour cream
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 3 cups icing sugar
• Candied ginger, chopped in small squares

Directions

• Preheat oven to 350 degrees F. Grease four mini loaf pans 6x3x2 with cooking spray.
• 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.
• Pour batter into prepared pans and bake for 30 min. or until a cake tester comes out clean.
• Cool for 5 minutes and then remove from pan, cool completely on racks.
• For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add ½ cup of icing sugar at a time and blend in. Spread the icing on top of the cakes and decorate with the candied ginger.