Sourdough Discard Gingerbread Loaf

This Sourdough Discard Gingerbread Loaf is like pumpkin bread meets holiday gingerbread cookies. It's a delicious, moist loaf packed with spiced gingerbread flavors and topped with a light, sweet glaze. It's perfect for dessert or a sweet afternoon treat during the holiday season!

If you're looking for other holiday baking recipes, check out these Molasses Marshmallow Stuffed Cookies, Candied Orange Slices, and Sourdough Discard Cinnamon Sugar Pretzels.

And if you're looking for other sourdough discard recipes, check out this Sourdough Discard Pumpkin Bread (a pumpkin version of this recipe!), Sourdough Discard Bagels, and Sourdough Discard Cinnamon Rolls.

Why you'll love this recipe

• This recipe comes together easily with just two mixing bowls in about 20 minutes of hands-on time.
• It's a great recipe for beginner bakers or baking with kids!
• This Sourdough Discard Gingerbread Loaf is packed with holiday gingerbread flavors and topped with a light, sweet glaze.
• It's a great way to use up some of your sourdough discard, but you can also adapt the recipe to use active sourdough starter if you prefer!

Ingredients

There are only a few key ingredients you'll need to make this Sourdough Discard Gingerbread Loaf.

• Ground ginger: This recipe uses quite a few spices to create the full gingerbread flavor. Ground ginger is the foundation! 1 Tablespoon may seem like a lot, but I promise it'll be delicious!
• Dark brown sugar: Dark brown sugar has a bit of molasses flavor in it, which works well here. If needed, you could also use light brown sugar.
• Molasses: This is also where this recipe gets a ton of its flavor. You can typically buy molasses at your local grocery store (or you can also order online!).
• Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1:1 ratio (when you feed, it's with 1 part starter, 1 part flour, 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
• Non-dairy yogurt: This is for moisture and a bit of fat content, as well as flavor. I like to use a vanilla-flavored almond milk yogurt, but unflavored would also work. Alternatively, if dairy is not an issue for you, regular dairy yogurt will work too!
• Confectioner's sugar (powdered sugar): This is the base of the glaze. There is no need to sift the powdered sugar before mixing it with the other ingredients.
• Non-dairy milk: You'll need just a little bit to make the glaze. I like to use almond milk, but any unflavored, non-dairy milk will work well. Also, if dairy is not an issue for you, regular dairy milk works, too!

See full recipe below for detailed directions.

Substitutions & Variations

This is a very adaptable recipe and below are a few easy substitutions and variations you can try.

• Use active sourdough starter - If you'd like to make this recipe with active sourdough starter, you can! To do so, replace the sourdough discard with active sourdough starter (a 1:1 substitute).
• Use regular dairy products - If dairy is not an issue for you, you can make this recipe with regular dairy yogurt and milk!
• Try Add-Ins - Try some add-ins like candied ginger pieces (¼ cup) or chopped pecans. Stir these in when you add the dry ingredients to the wet ingredients.
• Add a citrus kick - Add 1 Tablespoon orange or lemon zest into the batter, or 1 teaspoon of zest in the glaze for a bit of a citrus kick!
• Adjust the thickness of the glaze - Looking for a thicker glaze? Use less non-dairy milk. Looking for something thinner? More non-dairy milk!

I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!

How to make a Sourdough Discard Gingerbread Loaf

This recipe comes together in a few easy steps, which makes it great for beginner bakers or making with kids!

In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice, cloves, and salt.

In a large bowl, combine the sourdough discard, brown sugar, granulated sugar, molasses, vegetable oil, egg, and yogurt. Whisk until smooth.

Add the dry ingredients to the wet ingredients and stir until combined. 

Pour the batter into the prepared pan and spread evenly.

Bake for 60 minutes, then tent with aluminum foil and bake for an additional 10-15 minutes until a toothpick inserted in the center comes out mostly clean. Let the loaf cool before glazing.

Pour the glaze over the loaf, then slice and serve!

Expert Baking Tips

1. Don't overmix the batter. Fold the dry ingredients into the wet ingredients just until no dry spots remain.
2. Every sourdough starter, and therefore discard, is different. If your batter seems too wet or too dry, add more flour or non-dairy milk (1 Tablespoon at a time) to reach your desired consistency.
3. Bake until a toothpick inserted in the loaf comes out mostly clean. You don't want this loaf to dry out, and it will continue to bake a little bit while it rests in the pan. Bake just until a toothpick inserted in the loaf comes out mostly clean!
4. Let the loaf cool before adding the glaze. If the loaf is warm, the glaze will melt right off. It will still be delicious, though!

What is sourdough discard?

Sourdough discard is what is leftover after you feed your sourdough starter. You can either literally discard it (throw it away or compost it), or you can use it in sourdough discard recipes like this one.

Using sourdough discard adds flavor to the recipe, as well as a little additional lift. It's also a great way to keep your discard from going to waste!

If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter and how to use sourdough discard.

Equipment

Equipment needs are minimal for this recipe! You'll need a few mixing bowls, a whisk, and a wooden spoon (or other mixing utensils, like this GIR Spoonula). You'll also need a 9x5-inch loaf pan lined with parchment paper and a cooling rack.

Storage

Room Temperature Storage: Store this Sourdough Discard Gingerbread Loaf in an airtight container or bag at room temperature for 3-4 days. You can reheat the loaf in the microwave for about 30 seconds to make it warm and soft again.

Freezer Storage: Ensure the loaf has cooled fully, then store in a freezer-safe container or bag and freeze for up to 3 months. You can freeze individual slices or the full loaf. When you're ready to eat it, let the loaf thaw in the refrigerator overnight. You can reheat individual slices in the microwave for about 30 seconds to make them warm and soft again.

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