This Sourdough Discard Gingerbread Loaf is rich, warmly spiced, and perfectly moist, just like the image shows. It has a deep gingerbread flavor with notes of molasses, cinnamon, and ginger, balanced by the slight tang of sourdough discard. This loaf is soft in the center with a tender crumb and a beautifully cracked top. It’s ideal for the holiday season, cozy breakfasts, or afternoon coffee, and it’s a wonderful way to use up extra sourdough discard without any complicated steps.
Why You’ll Love This Recipe
- This recipe is easy, forgiving, and works well for beginners and experienced bakers alike.
- The sourdough discard adds moisture and depth without overpowering the classic gingerbread taste.
- The loaf stays soft for days, slices cleanly, and tastes even better the next day.
- You don’t need a mixer, fancy tools, or special techniques, making it perfect for everyday baking or holiday gifting.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted and cooled
- ¾ cup brown sugar
- ⅓ cup molasses
- 2 large eggs
- 1 cup sourdough discard (unfed)
- ½ cup milk or buttermilk
- 1 tsp vanilla extract
Preparation Steps
STEP 1: Prepare the Pan
Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
STEP 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
STEP 3: Mix Wet Ingredients
In a large bowl, whisk melted butter and brown sugar until smooth. Add molasses and eggs, mixing well. Stir in sourdough discard, milk, and vanilla until fully combined.
STEP 4: Combine Batter
Add dry ingredients to wet ingredients and gently mix until just combined. Do not overmix; the batter should be thick but smooth.
STEP 5: Bake
Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
STEP 6: Cool
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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- Sourdough Discard Focaccia Bread
- Glazed Sourdough Lemon Cake
Variations
- You can customize this gingerbread loaf in many ways.
- Add chocolate chips for a sweeter twist or chopped walnuts or pecans for crunch. Orange zest pairs beautifully with the warm spices and adds brightness.
- For a richer loaf, replace milk with buttermilk or add a tablespoon of espresso powder to deepen the flavor.
- You can also drizzle the cooled loaf with a simple vanilla or cream cheese glaze for a dessert-style finish.
Cooking Notes
- Molasses is essential for classic gingerbread flavor; do not substitute it completely.
- Use room-temperature ingredients for a smoother batter.
- If the loaf browns too quickly, loosely cover it with foil during the last 10 minutes of baking.
- Always allow the loaf to cool fully before slicing to prevent crumbling.
Serving Suggestions
- Serve this gingerbread loaf plain, dusted with powdered sugar, or spread with butter or cream cheese.
- It pairs perfectly with coffee, tea, or hot chocolate.
- For dessert, serve warm slices with whipped cream or vanilla ice cream.
- It also makes a lovely homemade gift during the holidays.
Tips
- Use unfed sourdough discard for best texture
- Measure flour correctly to avoid a dry loaf
- Let the loaf rest overnight for deeper flavor
- Store wrapped tightly to keep it moist
- Freeze slices individually for easy serving later
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information (Per Slice)
Approx. 280 calories – 5g protein – 12g fat – 38g carbs
FAQs
Can I use active sourdough starter?
- Yes, but the flavor will be slightly less tangy.
How do I store gingerbread loaf?
- Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 5 days.
Can I freeze this loaf?
- Yes, wrap slices or the whole loaf and freeze for up to 3 months.
Why did my loaf sink in the middle?
- This can happen if the loaf is underbaked or the batter was overmixed.
Can I make this dairy-free?
- Yes, use dairy-free butter and plant-based milk.
Conclusion
This Sourdough Discard Gingerbread Loaf is moist, warmly spiced, and full of classic gingerbread flavor with a subtle sourdough twist. It’s easy to make, perfect for the holidays, and a reliable recipe that works for everyone. Whether enjoyed fresh, toasted, or shared with friends, this loaf is a comforting bake you’ll come back to every year.