Moist Sourdough Discard Gingerbread

A Cozy, Flavorful Treat with a Tangy Twist

This Moist Sourdough Discard Gingerbread is the perfect way to use up extra sourdough discard while creating a rich, warmly spiced dessert. The combination of ginger, cinnamon, molasses, and the slight tang of sourdough brings incredible depth to this classic treat. With a tender, moist crumb and a comforting aroma, it’s a must-have for the holiday season—or any time you crave something cozy.

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Why You’ll Love This Recipe

• Great Use for Sourdough Discard – Instead of wasting leftover sourdough starter, put it to delicious use.
• Exceptionally Moist Texture – The sourdough discard and molasses work together to keep this gingerbread irresistibly soft.
• Perfectly Spiced – Warm ginger, cinnamon, cloves, and nutmeg create a rich and aromatic bite.
• Easy to Make – Just a few simple steps to mix and bake.
• Versatile – Enjoy it plain, dusted with powdered sugar, or topped with a glaze or whipped cream.

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Ingredients

• 1 cup sourdough discard (100% hydration)
• ½ cup unsalted butter, melted
• ½ cup brown sugar, packed
• ½ cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ cup hot water

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Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper.

2. Mix Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, and molasses until smooth. Add the egg and vanilla extract, mixing well. Stir in the sourdough discard until fully combined.

3. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

4. Mix the Batter

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Slowly mix in the hot water until the batter is smooth.

5. Bake

Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve

Let the gingerbread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature.

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Variations

• Add Chocolate Chips – For a sweeter twist, mix in ½ cup of chocolate chips.
• Citrus Zest – Add orange or lemon zest for a bright, fresh contrast to the spices.
• Glazed or Frosted – Top with a simple vanilla glaze or cream cheese frosting for extra indulgence.
• Nutty Crunch – Fold in ½ cup of chopped walnuts or pecans.
• Spicier Version – Increase the ground ginger to 2 teaspoons for a stronger kick.

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Servings & Timing

• Servings: 9 squares (or more, depending on portion size)
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Cooling Time: 10 minutes

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Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps well for up to a week in the fridge.
• Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Reheating: Warm slices in the microwave for 10–15 seconds or in a low oven (300°F) for a few minutes.

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FAQs

How does sourdough discard affect the gingerbread?

Sourdough discard adds a mild tanginess and extra moisture, making the texture incredibly tender while subtly enhancing the flavors.

Can I use active sourdough starter instead of discard?

Yes, but since active starter contains more leavening power, you may need to slightly reduce the baking soda.

What can I substitute for molasses?

You can use honey, maple syrup, or dark corn syrup, but molasses provides the most authentic flavor.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your sourdough discard comes from a gluten-free starter.

Can I make this recipe vegan?

Try replacing the butter with melted coconut oil, the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and ensure your sugar and molasses are vegan-friendly.

What should I serve with sourdough gingerbread?

It pairs beautifully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Why is my gingerbread dense?

Overmixing the batter or using too much flour can lead to a dense texture. Mix gently and measure flour correctly using the spoon-and-level method.

Can I bake this in a loaf pan instead?

Yes! Bake in a 9×5-inch loaf pan at 350°F for about 45–50 minutes.

How can I make this more festive?

Top with powdered sugar, sugared cranberries, or a dollop of spiced whipped cream for a holiday feel.

Can I double this recipe?

Absolutely! Use a 9×13-inch pan and increase the bake time to 40–45 minutes.

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Final Thoughts

This Moist Sourdough Discard Gingerbread is a delightful way to repurpose sourdough discard while enjoying a richly spiced, tender cake. Whether served plain, with a drizzle of glaze, or alongside a cup of tea, it’s a cozy and satisfying treat for any occasion. Try this recipe today and savor the comforting flavors of homemade gingerbread!

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