The Best Sourdough Gingerbread Quick Bread Recipe offers a delectable solution that will make your taste buds dance. This unique twist on a seasonal favorite ensures a quick and easy bake, perfect for busy holiday schedules. By the end of this article, you’ll have all the tips and tricks to create a loaf that’s both comforting and vibrant.

Table of Contents

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Flour : I used all-purpose flour for this recipe.
Spices: A combination of ground ginger, ground cinnamon, ground cloves and ground nutmeg bring the perfect warmth to this sourdough gingerbread loaf.
Leaveners: Since this is a sourdough discard recipe, baking powder and baking soda will help to give it the perfect rise while baking.
Salt: For a bit of contrast!
Light brown sugar – For an even deeper caramel-flavor, substitute with dark brown sugar!
Egg: Brings moisture and structure to the quick bread.
Oil: Any neutral oil, like avocado or vegetable, will do.
Sourdough Starter: You can use active or sourdough discard for this recipe. Just be sure to use the same amount in grams. If you do use sourdough discard, I prefer using sourdough discard that is no older than 1-2 days. The older the discard, the more tang the bread will have.
Molasses: Do not use blackstrap molasses.
Hot water: Mixing the molasses with hot water thins out the molasses, allowing it to be evenly mixed into the batter. Be sure to not use water that is hotter than 100 degrees F.
Sour cream: Makes this loaf so moist! You can substitute with plain Greek yogurt.
Vanilla: For the best possible flavor, opt for pure vanilla extract over imitation.

Supplies

Large mixing bowls

Parchment Paper

8.5 x 4.5 inch loaf pan

Stand or hand mixer

Scoop

Offset Spatula

How to Make Sourdough Gingerbread Quick Bread

Preheat the oven to 350 degrees F. Prepare a 8.5 x 4.5 inch loaf pan by greasing and lining it with parchment paper for easy removal. Set aside.

In a large mixing bowl, add the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Whisk until thoroughly combined.

In a liquid measuring cup, add the hot water (no hotter than 100 degrees F) and molasses. Whisk until smooth.

In a separate bowl, add the brown sugar, egg, sour cream, vanilla, oil, sourdough discard and the molasses mixture. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and use a rubber spatula to mix until just combined! Careful not to over mix the batter, otherwise this can lead to a dense quick bread. The batter will be thin.

Pour the quick bread batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick put in the center comes out clean or with a few moist crumbs.

Leave the quick bread in the loaf pan for 10 minutes before removing it to cool completely on a wire rack. Cool for at least 2 hours for the easiest slicing.

In the meantime, prepare the cream cheese frosting. To a bowl of a stand mixer with the paddle attachment, add the softened cream cheese, softened butter, maple syrup and vanilla extract. Beat on medium speed for 2-3 minutes or until light and fluffy.

This can also be done with a hand mixer.

How to Serve

If you want to make it extra special, top a slice with some heavy whipping cream or vanilla ice cream—it’s such a treat, especially after dinner. For the holiday season, I like to sprinkle powdered sugar on top. It’s super easy but makes it look like something you’d get from a bakery. Honestly, it’s great plain too, maybe with a cup of coffee or tea in the morning.

How to Store

If you choose not to top your quick bread with the cream cheese frosting, you can wrap leftovers in plastic wrap or pop them into an airtight container to keep your bread fresh at room temperature for up to three days.

For leftovers with the cream cheese frosting, wrap with plastic wrap or pop it into an airtight container and store in the fridge for up to 5 days.

For longer storage, freeze slices individually by wrapping them tightly and placing them in a freezer bag or airtight container. This makes it easy to grab a piece whenever you’re craving that cozy gingerbread flavor.

More Recipes:

https://bakingstarter.com/honey-walnut-sourdough-bread-recipe/

https://bakingstarter.com/cinnamon-raisin-sourdough-bread-recipe/

https://bakingstarter.com/sourdough-banana-bread-recipe/

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