Description
A delightful gingerbread loaf made with sourdough discard, combining the flavors of molasses and warm spices for a comforting treat.
Ingredients
- 150 grams molasses (about 1/2 cup)
- 80 grams brown sugar (about 1/3 cup, dark brown sugar for deeper flavor)
- 120 grams hot water (about 1/2 cup)
- 120 grams sourdough discard (about 1/2 cup)
- 1 large egg (about 50 grams)
- 113 grams unsalted butter, melted (about 1/2 cup)
- 5 grams vanilla extract (about 1 teaspoon)
- 200 grams all-purpose flour (about 1 1/2 cups)
- 9 grams baking powder (about 2 teaspoons)
- 6 grams ground cinnamon (about 2 teaspoons)
- 4 grams ground ginger (about 2 teaspoons)
- 1 gram ground cloves (about 1/2 teaspoon)
- 6 grams salt (about 3/4 teaspoon)
- 100 grams powdered sugar (about 3/4 cup plus 2 tablespoons)
- 20 grams milk (about 2 tablespoons)
- 5 grams vanilla extract (about 1 teaspoon)
- Pinch of salt
Instructions
- Preheat the oven to 350ºF and line an 8.5 by 4.5 loaf pan with parchment paper.
- In a large bowl, whisk together molasses, brown sugar, and hot water until fully combined.
- Add the sourdough discard and whisk until well mixed.
- Crack the egg into the bowl, then pour in the melted butter and vanilla extract, whisking thoroughly.
- In a separate bowl, fluff together flour, baking powder, cinnamon, ginger, cloves, and salt.
- Pour the dry mixture over the wet mixture and whisk until fully incorporated.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool on a baking rack before serving.
Notes
For added moisture, consider adding yogurt or applesauce. Use dark brown sugar for a richer flavor.
