Sourdough Gingerbread Loaf
A rich, warmly spiced loaf sweetened with molasses and balanced by the subtle tang of sourdough discard — perfect for the festive season.
At a Glance
Loaf Style: Quick bread
Skill Level: Beginner
Total Time: ~1½ hours
Prep Time: ~15 minutes
Yield: One 9x5-inch loaf
Hydration: N/A
Bake Temp: 350°F / 175°C
Baking Vessel: 9x5-inch loaf pan, greased and lined
Ingredients
150g sourdough discard (unfed)
250g all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
100g dark brown sugar
100g molasses
1 large egg
120ml neutral oil (or melted butter)
180ml whole milk
1 tsp vanilla extract
Optional: powdered sugar for dusting or a simple glaze
Instructions
Mix the Batter
1. Preheat oven to 350°F / 175°C. Grease and line a 9x5-inch loaf tin with parchment.
2. In a large mixing bowl, whisk together flour, baking soda, spices, and salt.
3. In a second bowl, whisk together sourdough discard, brown sugar, molasses, egg, oil, milk, and vanilla until smooth.
4. Add the wet ingredients into the dry and fold together gently until no streaks of flour remain. Do not overmix.
Bake
5. Pour the batter into the prepared tin and smooth the top.
6. Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
7. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Optional Glaze or Finish
8. Dust with powdered sugar just before serving, or drizzle with a simple vanilla glaze (made from 60g icing sugar + 1–2 tsp milk).
Visual Cues
Loaf should rise with a gentle dome and crack down the center.
Crumb should be dark, moist, and fragrant, with a tender texture.
The top may appear slightly glossy due to the molasses content.
Why This Works
The sourdough discard adds a depth of flavor and beautiful texture without overt tang, while the molasses and warming spices bring a nostalgic richness. It stores beautifully and tastes even better the next day.
