This Sourdough Gingerbread is an old-fashioned loaf cake made with sourdough discard and molasses for a moist, warmly spiced seasonal treat. It's easy to make and perfect for breakfast, dessert, or gifting throughout the holidays.
Gingerbread is one of those classic holiday bakes that I love making every year.
Whether you slice it up for breakfast or bake a few loaves to share with family and friends, it doesn’t get more cozy than old-fashioned gingerbread during the holidays.
This sourdough gingerbread loaf cake hits all the nostalgic notes - rich molasses flavor, warm spices, and just the right amount of sweetness. It’s perfect alongside a cup of coffee or hot cocoa.
Plus, it’s made with sourdough discard, which is great for using up extra and adding moisture to the cake.
You can make it ahead for Christmas morning or wrap it in parchment and twine for a thoughtful homemade gift.
It’s one of my favorite sourdough holiday recipes - right up there with my gingerbread sourdough bread. I hope you give it a try and enjoy!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds extra moisture more than flavor, and it’s a great way to use up leftover discard.
- Molasses- Unsulphured molasses gives gingerbread its classic, rich flavor.
- Spices- A cozy mix of ginger, cinnamon, allspice, cloves, and nutmeg brings that warm gingerbread taste.
- Brown Sugar- Adds a caramel-like sweetness that complements the molasses and spices perfectly.
- All-Purpose Flour- For the best results, weigh your flour or use the spoon-and-level method to avoid packing it in.
- Butter- Softened butter creams easily with the brown sugar, helping create a light, fluffy batter.
- Whole Milk- Adds moisture and richness. You can substitute other milks, but the texture might be a little less tender.
- Egg- Provide structure and richness. Using room temperature eggs helps keep the batter smooth.
- Vanilla Extract- Adds a subtle, warm vanilla note to round out the flavors.
- Baking Powder & Soda- These help the gingerbread rise up light and fluffy.
- Kosher Salt- Balances the sweetness and brings out all the other flavors. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
Tips for Success
- Use a kitchen scale. Weighing ingredients is the most accurate way to bake, especially with flour and sourdough discard.
- Choose the right pan. An aluminum loaf pan bakes more evenly than glass or ceramic, helping prevent underbaked centers.
- Use room temperature ingredients. This helps the batter mix evenly for a consistent texture.
- Don’t overmix. Stir just until combined to prevent a dense loaf.
- Cool before slicing. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely so the crumb sets properly.
How to Make Sourdough Gingerbread
Here’s a quick step-by-step look at how to make sourdough discard gingerbread, along with photos of each step.
Step 1: Whisk dry ingredients. Whisk together flour, salt, baking powder, baking soda, and spices.
Step 2: Combine wet ingredients. Cream butter and sugar until fluffy, then beat in eggs, molasses, discard, and vanilla.
Step 3: Mix batter. Alternately add dry ingredients (in 3 parts) and milk (in 2 parts), folding until just combined.
Step 4: Bake. Pour batter into pan and bake 50–60 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Store
Store sourdough gingerbread in an airtight container at room temperature for 2-3 days.
For longer storage, freeze for up to 3 months. When ready to enjoy, let thaw at room temperature and warm in the oven or microwave, if desired.
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Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Holiday Sourdough Recipes
📖 Recipe
Sourdough Gingerbread
Equipment
- Hand mixer or stand mixer
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt use ½ teaspoon or measure in grams if using Morton's brand or table salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ⅛ teaspoon nutmeg
- 8 tablespoons (1 stick; 113 grams) unsalted butter softened
- ½ cup (100 grams) brown sugar packed
- 2 large (100 grams) eggs room temperature
- ½ cup (170 grams) unsulphered molasses
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180 grams) whole milk room temperature
Instructions
- Preheat your oven to 350°F. Grease and line a 9"x5" loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Set aside.2 cups (240 grams) all-purpose flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons ground ginger, 2 teaspoons cinnamon, ¼ teaspoon allspice, ¼ teaspoon cloves, ⅛ teaspoon nutmeg
- In a large bowl, use a hand or stand mixer to cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the molasses, sourdough discard, and vanilla extract until fully combined.8 tablespoons (1 stick; 113 grams) unsalted butter, ½ cup (100 grams) brown sugar, 2 large (100 grams) eggs, ½ cup (170 grams) unsulphered molasses, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients in three parts, alternating with the milk in two parts. Gently fold everything together after each addition until just combined, stopping when no streaks of flour remain.¾ cup (180 grams) whole milk
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then use the parchment paper overhang to lift it out and transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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