GingerBread Loaf

this is more or less pieced together from various recipe ideas while in search of the saut-after starbucks ginger bread loaf.i modified for my own personal taste and consistancy for matching the starbucks recipe...i think this hits the nail on the head...hope you enjoy , hope you enjoy.

• Ready In: 1 hr 40 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2  teaspoons ground cinnamon
• 1  teaspoon ground cloves
• 2 1⁄4 teaspoons ginger
• 1  teaspoon  orange extract (optional)
• 1  teaspoon salt
• 1⁄2 cup butter, softened
• 1  cup white sugar
• 1  teaspoon baking soda
• 1  cup applesauce
• 1⁄2 packet  yeast (this can be deleted if so desired)
• 1⁄4 cup hot water, 105 to 115 deg,if using yeast,i found it useful in building the desired density of the gb loaf (whether you use this or not....either way it is a wounderful treat)

• FROSTING

• 8  ounces cream cheese
• 2 1⁄2 cups confectioners' sugar
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  orange extract
• 1⁄4 cup  of diced candied ginger

Directions

1. Preheat oven to 350 degrees F.
2. Grease and flour a 9 inch square pan.
3. In a medium bowl, stir together flour, cinnamon, cloves and salt.
4. Set aside.
5. In a large bowl, cream butter and sugar until light and fluffy.
6. Dissolve baking soda into applesauce and mix into creamed butter.
7. Add flour mixture.
8. Mix until smooth.
9. Pour batter into a loaf pan.
10. Bake at 350 degrees F for 40 to 50 minutes (I do 45 minutes) or until a toothpick inserted into center of cake comes out just slightly sticky.
11. Beat cream cheese until light and fluffy.
12. Beat in vanilla.
13. Gradually beat in confectioner's sugar.
14. Frost cake when it is completely cooled.
15. Decorate with chopped candied orange peel or candied ginger.