Sourdough Gingerbread

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.

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 1

Cool Time 30

Total Time 1 50

Servings slices

Calories 255kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.