Copycat Starbucks Gingerbread Loaf with Cream Cheese Frosting

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Eggland's best egg

• Canned Goods

  • 1 cup Applesauce

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1/2 tsp Nutmeg
  • 1 1/2 cups Powdered sugar
  • 1 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 Walnuts

• Dairy

  • 1/2 cup Butter
  • 4 oz Cream cheese

Found on thecountrycook.net

Description

Directions

• Preheat oven to 350F degrees. Spray a 9x5 loaf pan lightly with nonstick cooking spray (the kind with flour in it - like Bakers Joy.)
• Using a stand mixer or an electric mixer, cream together the butter and the sugar until fluffy. Beat in the vanilla and the egg. Blend in the applesauce.
• Slowly add the flour, baking soda, salt, and spices (ginger, cinnamon, cloves and nutmeg.) When everything is mixed, pour the batter into your loaf pan.
• Bake for about 55 minutes until it is risen and a toothpick comes out clean.
• Let cool completely on a rack before frosting.
• To make the frosting, beat the cream cheese with the vanilla and then add 1 1/2 cups of the powdered sugar and beat until smooth and creamy. Add a little more sugar if its not as thick as you like.
• Spread a thick layer of the frosting over the gingerbread cake. Sprinkle with chopped walnuts. Then dig in!

Nutrition