• 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.