Sourdough Gingerbread Loaf
This Sourdough Gingerbread Loaf blends tangy sourdough discard with the deep, spicy sweetness of molasses and ginger for a moist, aromatic holiday loaf. Perfect for breakfast, gifting, or enjoying with coffee on a winter morning.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk and spatula
- Standard 9x5-inch loaf pan
- Wire cooling rack
- Measuring cups and spoons
Ingredients
- 1 cup sourdough discard unfed, room temperature
- ¾ cup dark molasses
- ½ cup brown sugar light or dark
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs
- ½ cup buttermilk or plain yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan with butter or nonstick spray.
- In a large bowl, whisk together the flour, baking soda, spices, and salt until evenly combined.
- In a separate bowl, whisk the sourdough discard, molasses, brown sugar, melted butter, eggs, and buttermilk until smooth.
- Gradually add the dry ingredients to the wet, stirring gently until no streaks of flour remain. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Slice, serve warm, and enjoy the cozy flavors of sourdough and gingerbread together.
Notes
Nutritional Info (per slice, approx.)
- Calories: 225
- Fat: 8g
- Carbohydrates: 34g
- Sugar: 18g
- Protein: 4g
- Fiber: 1g
- Sodium: 210mg
