There’s nothing like the smell of warm spices and sweet molasses baking away on a chilly day… And this sourdough gingerbread loaf with luscious cream cheese frosting is comfort in every slice!
I love baking this sourdough gingerbread of a chilly day and how the smell of molasses and warm spices fills my house! Through years of testing, I’ve found that the natural tang of sourdough paired with rich dark molasses creates a rich depth of flavor.
This Sourdough Gingerbread Loaf is perfection for fall and Christmas baking! It’s cozy, moist, and topped with luscious cream cheese frosting that makes every single bite taste like Christmas! It’s a nostalgic, make-ahead treat that brings everyone into the kitchen… And it makes a wonderful gift to share with neighbors or bring to holiday gatherings.
If you love baking through this season as much as I do, check out some of our other favorite festive quick breads too, like our Cranberry Orange Bread and our moist Sourdough Pumpkin Bread!
A Quick Look at the Ingredients
If you’re wondering what your bowls should look like as you prep, here is a helpful visual breakdown of how the components come together:
- The Dry Ingredients: Whisking your flour, baking soda, baking powder, salt, and spices together first ensures that the leavening agents and warm spices are evenly distributed throughout the flour before any liquid is introduced. This prevents any pockets of strong spice or dense baking soda in your finished loaf!
- The Wet Ingredients: Combining your melted butter, oil, sourdough discard, brown sugar, egg, vanilla, and the molasses-water mixture creates a rich, smooth base. Mixing the hot water and molasses together first helps thin out the thick molasses so it incorporates evenly into the rest of the wet ingredients without clumping. 😉
The Wet & Molasses Mixture
Combining the thinned molasses with your melted butter, eggs, sourdough discard, and brown sugar creates a rich, smooth base that’s packed with cozy flavor.
The Batter Texture
Your finished gingerbread batter should be smooth, pourable, and smell amazing. Pour it right into your prepared loaf pan and bake at 350 for about 45 minute, just till a toothpick inserted inthe middle comes out clean!
Sourdough Gingerbread FAQ’s
Can I use blackstrap molasses in gingerbread?
I recommend sticking with a regular or light molasses (like Grandma’s) for this recipe! While you can technically use blackstrap molasses, it’s far less sweet and gives it a sharp, bitter aftertaste. Regular or light molasses gives you that classic, sweet gingerbread flavor without overpowering the warm spices and the sourdough falvor.
Do I need an active sourdough starter for this recipe?
Nope! This is one of the best ways to use up un-fed, cold sourdough discard right from the fridge. This bread gets its lift from baking soda and baking powder not the starter, so your discard doesn’t need to be bubbly or active. Even an older, extra-sour discard works like a dream here and adds wonderful flavor to the loaf.
How long does cream cheese-frosted gingerbread last?
Because of all that buttery, molasses-rich goodness, this gingerbread stays moist for days! Just keep your frosted loaf stored in an airtight container in the refrigerator for up to 4 days. If you’re anything like us, let slices sit out on the counter for a few minutes to warm up slightly before diving in—it makes the texture soft!
Make sure to let your loaf cool all the way before spreading cream cheese frosting over the top… This will prevent frosting melting! 😉
Did you make this sourdough gingerbread recipe? I want to know what YOU think, please review the recipe card!
Sourdough Gingerbread with Cream Cheese Frosting
Equipment
- 1 9" loaf pan
Ingredients
Dry Ingredients for the Sourdough Gingerbread
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon ground
- 1 tsp ginger ground
- 1/2 tsp cloves ground
- 1 tsp salt
Wet Ingredients for Sourdough Gingerbread
- 1/2 cup butter melted
- 1/4 cup oil
- 1/2 cup sourdough discard
- 2/3 cup molasses not blackstrap
- 1/2 cup dark brown sugar
- 1 tsp vanilla extract
- 1 egg large
- 1/2 cup water hot
For the Cream Cheese Frosting
- 4 ounces cream cheese at room temp
- 2 tbsp butter at room temp
- 2 cups powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and generously butter a 9-inch loaf pan.
- Combine Dry Ingredients: In a large bowl, whisk together all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt).
- Mix Molasses & Water: In a separate small bowl or measuring cup, stir together the molasses and hot water.
- Combine Wet Ingredients: In another bowl, mix together the melted butter, oil, sourdough discard, brown sugar, vanilla extract, egg, and the molasses-water mixture until smooth.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix just until combined (be careful not to overmix).
- Bake: Pour the batter into your prepared 9-inch loaf pan. Bake for 45 to 50 minutes, or just until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Remove from the oven and let the loaf cool completely before spreading or piping the cream cheese frosting on top.
- Make the Frosting: In a large bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to cream together the softened cream cheese and butter until smooth and fluffy.
- Mix in Remaining Ingredients & Frost: Add the powdered sugar, vanilla extract, and milk. Beat on low speed until combined, then increase the speed and whip until smooth and creamy. Spread or pipe over the cooled gingerbread, and enjoy!
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
