Sourdough Gingerbread Quick Bread Recipe

sliced pieces of Sourdough Gingerbread Quick Bread

Yield: loaf

Prep Time: 15

Cook Time: 50

Total Time: 1 5

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.

4.66 from 20 votes

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Equipment

Ingredients

Sourdough Gingerbread Quick Bread

235 grams all-purpose flour 1 1/2 cups + 3 Tablespoons
6 grams baking soda 1 teaspoon
2 grams baking powder 1/2 teaspoon
3 grams ginger 1 1/2 teaspoons
2 grams cinnamon 1 teaspoon
1 gram cloves 1/4 teaspoon
1 gram nutmeg 1/4 teaspoon
3 grams salt 1/2 teaspoon
120 grams hot water 1/2 cup
200 grams molasses 1/2 cup
110 grams light/dark brown sugar 1/2 cup
40 grams neutral oil 1/4 cup
140 grams sour cream 1/2 cup
1 egg room temperature
120 grams sourdough discard 1/2 cup
4 grams vanilla extract 1 teaspoon

Maple Cream Cheese Frosting

113 grams cream cheese, softened 4 ounces
28 grams unsalted butter, softened 2 Tablespoon
260 grams powdered sugar, sifted 2 cups
40 grams pure maple syrup 2 Tablespoons

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.
235 grams all-purpose flour, 6 grams baking soda, 2 grams baking powder, 3 grams ginger, 2 grams cinnamon, 1 gram cloves, 1 gram nutmeg, 3 grams salt
In a liquid measuring cup, add the hot water (no hotter than 100 degrees F) and molasses. Whisk until smooth.
120 grams hot water, 200 grams molasses
In a separate bowl, add the brown sugar, oil, sour cream, egg, sourdough discard, vanilla and the molasses mixture. Whisk until smooth.
110 grams light/dark brown sugar, 40 grams neutral oil, 140 grams sour cream, 1 egg, 120 grams sourdough discard, 4 grams vanilla extract
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.
Long-ferment: Cover and 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.

Cream Cheese Frosting

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. And for the best flavor, opt for pure maple syrup over pancake syrup.
113 grams cream cheese, softened, 28 grams unsalted butter, softened, 260 grams powdered sugar, sifted, 40 grams pure maple syrup
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.

This recipe card was updated on 03/14/26.

Nutrition

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