Sourdough Gingerbread
Sourdough Gingerbread
Course: DessertCuisine: AmericanDifficulty: Medium8
servings15
minutes45
minutes280
kcal1
hourCozy up with our Sourdough Gingerbread—a festive treat with a tangy twist! Rich molasses and warming spices blend perfectly in this holiday classic, making it a delightful dessert for any season. Ideal when paired with a warm cup of tea.
Ingredients
1 cup sourdough starter
1/2 cup molasses
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup hot water
Directions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a big mixing bowl, beat the butter and brown sugar together until the mixture is light and airy.
- Beat in the egg, then mix in the molasses and sourdough starter.
- In a different bowl, combine the flour, baking soda, spices, and salt by whisking them together.
- Gradually add the dry mixture to the wet ingredients, alternating with hot water, until a smooth batter forms.
- Transfer the batter into the prepared pan, spreading it evenly across the top.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving. Enjoy!
Notes
- Contains butter and sugar, so enjoy in moderation as part of a balanced diet.
FAQs
Yes, you can substitute whole wheat flour or gluten-free flour, but the texture may vary slightly.
It remains fresh for up to a week when stored at room temperature. For longer storage, keep it in an airtight container or freeze it.
Absolutely! Chopped nuts or dried fruit can be folded into the batter for added texture and flavor.
Got questions about this recipe? Reach out to us—we’re here to help!
