Sourdough Gingerbread Quick Bread is moist, full of warm spices, and so easy to make. Perfect for holiday gatherings or as a thoughtful homemade gift.
There’s just something about the winter season that calls out for everything warm! A warm fireplace, a warm bowl of soup with freshly baked bread and warm spices in all of our treats.
Once we have the first snowfall here in the Midwest, you can be sure that I will be baking up some sort of gingerbread dessert.
From flaky Sourdough Gingerbread Scones to sweet Sourdough Gingerbread Cookies and even Sourdough Gingerbread Cake, I just couldn’t help myself to share with you my Sourdough Gingerbread Quick Bread recipe!
Packed with warm spices like ground ginger, cinnamon and nutmeg, this sourdough quick bread is so moist from the molasses and sour cream.
Keep it simple and lightly dust the top with powdered sugar, or take this treat to the next level by topping it off with a luscious maple syrup cream cheese frosting!
The swirls not only make this loaf look absolutely stunning, but the tanginess of the cream cheese frosting perfectly compliments the sweetness from the molasses.
It’s quick to make and will be a stunning addition to any one of your holiday gatherings.
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Why You’ll Love This Recipe
Flavor
This sourdough gingerbread quick bread is everything you want on a cold winter day. The combo of molasses and gingerbread spices like cinnamon, cloves, and ginger makes each bite warm and comforting. The smell while it’s baking is enough to make you want to dive right in. And the bread itself? Super moist from the sourdough discard and sour cream, with just the right amount of sweetness and spice.
Topping
The cream cheese frosting is a total win. It’s smooth, sweet, and really brings out the spices in the bread. Plus, the swirls on top make it look amazing. You’ll want to snap a photo before you take a bite. It really makes the whole loaf something special.
Quick and Easy
This sourdough gingerbread loaf is seriously simple to make. It’s the best bet when you want something warm and delicious without spending hours in the kitchen. Plus, it makes a great holiday season gift or a treat for family gatherings. It’s one of those bakes that even if you’re not a pro, you’ll nail it every time.
Ingredients
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.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Supplies
Parchment Paper
Stand or hand mixer
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.
Scoop the cream cheese frosting on top of the cooled loaf and spread evenly with an offset spatula. Slice and enjoy!
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.
FAQs
Do I need an active sourdough starter for this?
No, you’re good with either sourdough starter discard or an active sourdough starter. Whatever you’ve got handy works. The recipe uses baking soda and powder for its main leavening agent, so you don’t need to worry too much about your starter being super bubbly. Just skip using unfed sourdough starter that’s more than a couple of days old. It’ll give the bread too much tang and overpower all that rich molasses and the spices.
Can I try some variations with this recipe?
Absolutely! This recipe is super flexible. You can swap the sour cream for plain Greek yogurt if that’s more your style. If you’re into a little crunch, throw in some chopped nuts like walnuts or pecans, and for an extra twist, crush up some gingerbread cookies and mix those in. You can also switch things up by making mini loaves or even sourdough gingerbread muffins.
Why is this bread so moist and full of flavor?
It’s all about the mix of rich molasses, sour cream, and sourdough starter discard. These ingredients give the bread tons of moisture and flavor. Then there are the gingerbread spices—ginger, cinnamon, nutmeg, and cloves—that make the loaf smell and taste like the holidays. And when you top it with that cream cheese frosting made with butter, it’s the perfect balance of tangy and sweet, bringing out all those classic gingerbread flavors.
Can I long-ferment this quick bread?
Sure! Once you have mixed the batter, cover and store it in the fridge overnight for a long-ferment before continue on with the next step of the recipe.
Happy baking!
Craving More Gingerbread Recipes?
Sourdough Gingerbread Sheet Cake
Sourdough Gingerbread Scones
Sourdough Gingerbread Cookies
Best Sourdough Gingerbread Quick Bread Recipe
Sourdough Gingerbread Quick Bread is moist, full of warm spices, and so easy to make. Perfect for holiday gatherings or as a thoughtful homemade gift.
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
1. 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.
2. 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
3. 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)
4. 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
5. 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.
6. 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.
7. 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.
8. 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.
9. Scoop the cream cheese frosting on top of the cooled loaf and spread evenly with an offset spatula. Slice and enjoy!
Notes
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.
FAQs
Do I need an active sourdough starter for this?
No, you’re good with either sourdough starter discard or an active sourdough starter. Whatever you’ve got handy works. The recipe uses baking soda and powder for its main leavening agent, so you don’t need to worry too much about your starter being super bubbly. Just skip using unfed sourdough starter that’s more than a couple of days old. It’ll give the bread too much tang and overpower all that rich molasses and the spices.
Can I try some variations with this recipe?
Absolutely! This recipe is super flexible. You can swap the sour cream for plain Greek yogurt if that’s more your style. If you’re into a little crunch, throw in some chopped nuts like walnuts or pecans, and for an extra twist, crush up some gingerbread cookies and mix those in. You can also switch things up by making mini loaves or even sourdough gingerbread muffins.
Why is this bread so moist and full of flavor?
It’s all about the mix of rich molasses, sour cream, and sourdough starter discard. These ingredients give the bread tons of moisture and flavor. Then there are the gingerbread spices—ginger, cinnamon, nutmeg, and cloves—that make the loaf smell and taste like the holidays. And when you top it with that cream cheese frosting made with butter, it’s the perfect balance of tangy and sweet, bringing out all those classic gingerbread flavors.
Can I long-ferment this quick bread?
Sure! Once you have mixed the batter, cover and store it in the fridge overnight for a long-ferment before continue on with the next step of the recipe.
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