This Sourdough Discard Gingerbread Loaf blends the cozy spice of gingerbread cookies with the tender crumb of pumpkin-style quick breads. Moist and deeply flavored with molasses and warming spices, it’s finished with a simple sweet glaze — ideal for holiday breakfasts, afternoon treats, or a light dessert.
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Yum!!! This turned out so good. Will definitely make again.
– Amanda
Why you’ll love this recipe
- Simple prep with just two mixing bowls and about 20 minutes hands-on time.
- Friendly for beginner bakers and a fun recipe to make with kids.
- Full of classic gingerbread flavor and finished with a light, sweet glaze.
- A practical way to use sourdough discard, though active starter can be used as an alternative.
Ingredients
These are the main ingredients for the loaf and glaze. Quantities and full directions are in the recipe card below.
- Molasses: Provides much of the gingerbread depth and color.
- Sourdough discard: Use unfed discard at room temperature; the recipe assumes a 1:1:1 starter feeding ratio. If your starter uses a different ratio, small adjustments may be needed.
See the full recipe card for exact amounts and complete instructions.
Substitutions & Variations
This loaf is adaptable — try these easy swaps to suit your pantry or preferences:
- Active starter: Replace 200 g sourdough discard with 200 g active starter if you prefer; no other ingredient changes needed.
- Add-ins: Fold in candied ginger (¼ cup), chopped pecans, or chocolate chips with the dry ingredients for extra texture.
- Citrus: Stir 1 tablespoon orange or lemon zest into the batter or add 1 teaspoon zest to the glaze for brightness.
How to Make Sourdough Discard Gingerbread Loaf
The method is straightforward and great for bakers of all levels. Below are the main steps; follow the recipe card for precise times and measurements.
- Step 1: Whisk together flour, ground ginger, cinnamon, baking soda, allspice, cloves, and salt.
- Step 2: In a separate bowl, whisk sourdough discard with brown and granulated sugars, molasses, oil, egg, and yogurt until smooth.
- Step 3: Fold the dry ingredients into the wet just until combined; avoid overmixing.
- Step 4: Transfer batter to a prepared 9×5-inch loaf pan and smooth the top.
- Step 5: Bake until a toothpick inserted near the center comes out mostly clean. Tent with foil if the top browns too quickly. Cool before glazing.
- Step 6: Whisk a simple glaze from confectioners’ sugar, vanilla, and milk. Drizzle over the cooled loaf, slice, and serve.
Expert Baking Tips
- Avoid overmixing: Stir only until no dry streaks remain to keep the loaf tender.
- Test for doneness: A toothpick should come out mostly clean; the loaf will finish cooking as it cools.
- Cool before glazing: Wait until the loaf is fully cooled so the glaze sets instead of running off.
Storage
Room temperature: Keep in an airtight container for 3–4 days. Reheat slices in the microwave for about 30 seconds to warm.
Freezer: Once fully cooled, wrap the loaf or individual slices and freeze up to 3 months. Thaw in the refrigerator overnight and reheat slices as needed.
Recipe FAQs
Sourdough discard is the portion of starter removed when you feed a sourdough starter. Instead of tossing it, discard can be used in quick breads, pancakes, cookies, and other baked goods like this gingerbread loaf.
No. Use non-dairy or regular dairy milk and yogurt according to your dietary preference; either works well in this loaf.
More Holiday Baking Recipes
-
Sourdough Discard Shortbread Cookies
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Sourdough Discard Salt Dough Ornaments
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Sourdough Discard Peanut Butter Blossoms
-
Candied Orange Slices
If you tried this Sourdough Discard Gingerbread Loaf, please leave a star rating and share how it turned out in the comments. Happy baking!
Sourdough Discard Gingerbread Loaf
Jessica Vogl
Equipment
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9×5-inch baking pan
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Parchment paper
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Whisk
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Spatula
Ingredients
For the Loaf
- 1 ½ cups all-purpose flour
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- 200 grams (about ¾ cup) sourdough discardunfed, at room temperature
- ⅓ cup dark brown sugar, packed
- ⅓ cup granulated sugar
- ⅓ cup molasses
- ⅓ cup vegetable oil
- 1 eggroom temperature
- ¼ cup non-dairy or regular yogurt
For the Glaze
- 1 cup confectioner’s sugar
- 1-2 Tablespoons non-dairy or regular milkunflavored
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
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In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice, cloves, and salt. Set aside.
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In a large bowl, combine the sourdough discard, brown sugar, granulated sugar, molasses, vegetable oil, egg, and yogurt. Whisk until smooth.
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Fold the dry ingredients into the wet, stirring just until no dry spots remain.
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Pour the batter into the prepared loaf pan and spread evenly. Bake for 55–60 minutes, until a toothpick inserted in the center comes out mostly clean. If the top browns too quickly, tent with foil.
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Cool in the pan for 10 minutes, then lift the loaf out with the parchment and transfer to a rack. Cool at least 1 hour before glazing.
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Whisk together confectioners’ sugar, vanilla, and 1 tablespoon milk. Add more milk as needed for a pourable glaze. Drizzle over the cooled loaf, slice, and enjoy.