Sourdough Discard Gingerbread Loaf (with cream cheese frosting!)

There’s something about gingerbread season that just feels magical. The warm spices, the deep molasses flavor, the chill in the air… it all begs for a cozy bake that fills the house with holiday cheer. This sourdough discard gingerbread loaf has become one of my favorite December traditions. It’s soft, tender, beautifully spiced, and the sourdough adds the best depth of flavor without making it taste tangy.

And then there’s the frosting — a silky cream cheese layer that melts into every slice and makes this simple loaf feel extra festive. It’s the kind of bake you can whip up on a quiet morning, gift to a neighbor, or serve at a holiday gathering with zero stress. If you love easy seasonal bakes with big flavor, this one is going straight to the top of your list.

Why I love this recipe

• Warm gingerbread in every slice: Ginger, cinnamon, and molasses create that classic holiday flavor that feels instantly cozy.

• Quick & easy: This loaf comes together without any fuss—perfect for simple, seasonal baking.

• Perfect for gifting or gatherings: It looks beautiful, slices cleanly, and feels special enough for any winter celebration.

• Uses sourdough discard: A delicious way to put leftover starter to work, adding depth, tenderness, and amazing texture.

Ingredients You Will Need

• Sourdough discard: Adds moisture, depth, and a subtle richness to the loaf.

• Butter + oil: A blend that keeps the crumb soft, tender, and perfectly moist.

• Sour cream + eggs: For richness, structure, and that classic quick-bread softness.

• Brown sugar + granulated sugar: Sweetness with a hint of caramel from the brown sugar.

• Molasses: The signature flavor of gingerbread—deep, warm, and cozy.

• Vanilla extract: Rounds out all the spices beautifully.

• Flour, baking soda, baking powder, and salt: The dry ingredients that give the loaf lift and balance.

• Ginger and warm spices: The heart of gingerbread—think cinnamon, nutmeg, and cloves.

For the frosting:

• Cream cheese, powdered sugar, butter, and a touch of milk or lemon juice for a smooth, flavorful finish that melts into every slice.

How to make sourdough discard gingerbread loaf: step-by-step

Ingredients

Wet ingredients:

• 100 grams sourdough discard (room temperature and no more than a week old)
• 80 grams unsalted butter (melted & slightly cooled)
• 40 grams neutral oil (I use avocado oil)
• 100 grams full fat sour cream or Greek yogurt
• 2 large eggs (room temperature)
• 130 grams brown sugar (light)
• 40 grams granulated sugar
• 120 grams molasses
• 5 grams (1 teaspoon) vanilla extract
• 60 grams very hot water (not boiling, like hot from the kettle)

Dry ingredients:

• 250 grams all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 & 1/2 teaspoons ground ginger
• 1 & 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg

Cream cheese frosting:

• 85 grams cream cheese (softened)
• 30 grams unsalted butter (softened)
• 150 grams powdered sugar
• 1-2 teaspoons lemon juice or milk for desired consistency

Equipment

• 1 9x5in loaf pan
• Mixing bowls
• Food scale and measuring spoons

Instructions

• Preheat the oven to 350 degrees F and grease or line a 9×5 inch loaf pan with parchment paper.

• In a large bowl whisk together the sourdough discard, butter, oil, sour cream, eggs, brown sugar, sugar, molasses, & vanilla extract until combined.

• In a separate bowl whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.

• Add the dry ingredients to the wet, folding gently until no streak remain. Do not overmix.

• Whisk in the hot water slowly. The batter will look a bit loose-that’s good it gives you that moist, plush crumb.

• Pour the batter into the prepared pan, smooth the top, and bake 50-60 minutes or until a toothpick inserted in the center comes out clean. If browning to fast, loosely tent with foil at the 40 minute mark.

Pro Tip: A sourdough quick bread is fully baked once the center reaches 200–205°F (93–96°C) on an instant-read thermometer. This ensures it’s cooked through without drying out.

• Allow the sourdough gingerbread discard loaf to rest in the pan for 10-15 minutes before transferring to a cooling rack to cool completely

Make the cream cheese frosting

• While the sourdough discard gingerbread loaf is cooling, make the cream cheese frosting.

• Beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the lemon juice or milk for desired consistency.

• Spread frosting evenly over cooled loaf. Chill for at least 30 minutes before slicing for cleaner cuts.

• Store frosted sourdough gingerbread in an airtight container in the fridge for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

More sourdough recipes like this

• Sourdough Pumpkin Quick Bread
• Sourdough Cinnamon Swirl Quick Bread
• Gingerbread Amish Friendship Bread
• Sourdough Gingerbread Cinnamon Rolls (soft & perfectly spiced!)