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sourdough gingerbread quick bread
5.0 from 2 votes

Sourdough Discard Gingerbread Loaf (with cream cheese frosting!)

Cozy up with this moist, warmly spiced Sourdough Discard Gingerbread Loaf, an easy holiday quick bread that turns leftover starter into a festive treat.

Prep Time 15 mins
Cook Time 1 hr
1 hr 15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: sourdough discard gingerbread loaf
Servings: loaf

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Equipment

  • 1 9x5 inch loaf pan
  • Mixing bowls
  • Food scale and measuring cups

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
  • 130 grams brown sugar
  • 40 grams sugar
  • 120 grams molasses
  • 5 grams 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 ground 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 )

Instructions

  1. Preheat the oven to 350 degrees F and grease or line a 9×5 inch loaf pan with parchment paper.
  2. In a large bowl whisk together the sourdough discard, butter, oil, sour cream, eggs, brown sugar, sugar, molasses, & vanilla extract until combined.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
  4. Add the dry ingredients to the wet, folding gently until no streak remain. Do not overmix.
  5. Whisk in the hot water slowly. The batter will look a bit loose-that's good it gives you that moist, plush crumb.

  6. 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.

  7. 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

  1. While the sourdough discard gingerbread loaf is cooling, make the cream cheese frosting.
  2. 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.
  3. Spread frosting evenly over cooled loaf. Chill for at least 30 minutes before slicing for cleaner cuts.
  4. 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.

Notes

Sourdough discard: Try not to use a discard that is more than a week old to avoid a sour taste in the loaf. 

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