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–+ servings

Sourdough Discard Gingerbread Quick Bread

A dark, spicy molasses gingerbread loaf that uses up ¾ cup of unfed sourdough discard, finished with an optional vanilla spice glaze. Makes 10 slices.
Prep Time:15 minutes
Cook Time:1 hour 5 minutes
Total Time:1 hour 20 minutes

Equipment

  • Standard loaf pan (8.5 x 4.5 OR 9x5))
  • Two mixing bowls
  • Whisk
  • Spatula or wooden spoon
  • Aluminum foil
  • Wire cooling rack
  • Nonstick spray or butter

Ingredients

Batter

  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ⅔ cup dark brown sugar packed
  • ¾ cup unsulphured molasses not blackstrap
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • ¾ cup sourdough discard 100% hydration, unfed is fine

Vanilla Spice Glaze (Optional)

  • 1 cup powdered sugar
  • 2 tablespoons milk plus more as needed
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon

Instructions

Make the Batter

  • Preheat the oven. Preheat the oven to 350°F and grease an 8.5 x 4.5-inch loaf pan with butter or nonstick spray.
  • Whisk the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  • Beat the wet ingredients. In a second bowl, beat the brown sugar, molasses, oil, sourdough starter, and eggs until smooth and glossy.
  • Combine wet and dry. Add the dry ingredients to the wet mixture in two or three additions, mixing until just combined.

Bake and Cool

  • Bake the bread. Pour the batter into the prepared pan, smooth the top, and bake 55 to 65 minutes, tenting the loaf loosely with foil 30 minutes into the bake.
  • Test for doneness. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter, or an instant-read thermometer should read 200 to 205°F in the center.
  • Cool the loaf. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Glaze and Serve

  • Make the glaze. If using the glaze (it's optional), whisk together the powdered sugar, milk, vanilla, and cinnamon until thick but pourable. Add more milk if it's too thick, or more powdered sugar if it's too thin.
  • Glaze and serve. Drizzle the glaze over the fully cooled loaf and let it set for 10 to 15 minutes before slicing.

Notes

Spray your measuring cup with nonstick spray before measuring the molasses and it will slide right out. Gingerbread is even better the next day, once the spices settle in: wrap the cooled, unglazed loaf tightly and glaze before serving.

Nutrition

Calories: 387kcal | Carbohydrates: 67g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 321mg | Potassium: 438mg | Fiber: 1g | Sugar: 45g | Vitamin A: 53IU | Vitamin C: 0.01mg | Calcium: 115mg | Iron: 3mg
Servings: 10 slices
Calories: 387kcal
Author: Katie Shaw