Description:

A moist, warmly spiced gingerbread loaf enriched with sourdough discard for depth and tenderness. Perfect for winter mornings and holiday gifting.

Ingredients

Wet

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1 cup (240g) sourdough discard, unfed

½ cup (100g) brown sugar, packed

½ cup (120ml) molasses

½ cup (120ml) neutral oil (or melted butter)

2 large eggs

½ cup (120ml) milk (or buttermilk)

1 tsp vanilla extract

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Dry

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2 cups (240g) all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 ½–2 tsp ground ginger

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp cloves (optional)

½ tsp salt

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Optional Add-ins

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⅓ cup chopped crystallized ginger

½ cup chocolate chips

Orange or lemon zest

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

2. In a large bowl, whisk together the sourdough discard, brown sugar, molasses, oil, eggs, milk, and vanilla until smooth.

3. Add the flour, baking soda, baking powder, spices, and salt, mixing just until combined.

4. Fold in any optional add-ins.

5. Pour batter into prepared loaf pan and smooth the top.

6. Bake for 55–65 minutes, or until a toothpick comes out clean with a few moist crumbs.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Glaze

Vanilla Glaze

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½ cup powdered sugar

1–2 tsp milk

½ tsp vanilla extract

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Whisk until drizzle-able and pour over cooled loaf.

Orange Glaze

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Powdered sugar + orange juice + zest

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Notes

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Add 1 Tbsp fresh grated ginger for extra spice.

Buttermilk makes the loaf slightly tangier and more tender.

Freezes very well—wrap slices tightly.

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