Best Sourdough Gingerbread Quick Bread
A moist and flavorful gingerbread quick bread made with sourdough discard. This recipe combines warm spices with the tangy depth of sourdough for a perfectly spiced loaf that's ideal for breakfast or dessert.
Ingredients
Sourdough Gingerbread Quick Bread
- 235 grams cups all-purpose flour
- 6 grams 1 teaspoon baking soda
- 2 grams 1/2 teaspoon baking powder
- 3 grams 1 1/2 teaspoons ginger
- 2 grams 1 teaspoon cinnamon
- 1 gram 1/4 teaspoon cloves
- 1 gram 1/4 teaspoon nutmeg
- 3 grams 1/2 teaspoon salt
- 120 grams 1/2 cup hot water *
- 200 grams 1/2 cup molasses *
- 110 grams 1/2 cup light/dark brown sugar
- 40 grams 1/4 cup neutral oil
- 140 grams 1/2 cup sour cream
- 1 egg room temperature
- 120 grams 1/2 cup sourdough discard
- 4 grams 1 teaspoon vanilla extract
Maple Cream Cheese Frosting
- 113 grams 1/2 cup cream cheese, softened
- 26 grams 2 Tablespoon unsalted butter, softened
- 260 grams 2 cups powdered sugar, sifted
- 40 grams 2 Tablespoons pure maple syrup
Instructions
- 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 all-purpose flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Whisk until thoroughly combined.
- 235g (1 3/4 c) flour, 6g (1 tsp) baking soda, 2g (1/2 tsp) baking powder, 3g (1 1/2 tsp) ginger, 2g (1 tsp) cinnamon, 1g (1/4 tsp) cloves, 1g (1/4 tsp) nutmeg, 3g (1/2 tsp) salt
- In a liquid measuring cup, add the hot water (no hotter than 100 degrees F) and molasses. Whisk until smooth.
- 120g (1/2 c) hot water, 200g (1/2 c) molasses (not blackstrap molasses)
- In a separate bowl, add the brown sugar, oil, sour cream, egg, sourdough discard, vanilla and the molasses mixture. Whisk until smooth.
- 110g (1/2 c) light/dark brown sugar, 40g (1/4 c) neutral oil, 140g (1/2 c) sour cream, 1 egg, room temperature, 120g (1/2 c) sourdough discard, 4g (1 tsp) vanilla
- 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.
- You can store this batter in the fridge overnight to long-ferment before moving on to the next step.
- 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.
- 113g (1/2 c) cream cheese, softened, 26g (2 T) unsalted butter, softened, 260g (2 c) powdered sugar, 40g (2 T) pure maple syrup
- This can also be done with a hand mixer. And for the best flavor, opt for pure maple syrup over pancake syrup.
- Scoop the cream cheese frosting on top of the cooled loaf and spread evenly with an offset spatula. Slice and enjoy!
Notes
Store the gingerbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. This bread also freezes well for up to 3 months - wrap tightly in plastic wrap and aluminum foil before freezing. The flavor deepens after a day, making it even more delicious the next day. For extra moisture, brush the warm loaf with melted butter immediately after removing from the oven.