Potato Flake Sourdough Gingerbread Loaf

This potato flake sourdough gingerbread loaf is one of those recipes you’ll find yourself coming back to each year during the holiday season. It’s warmly spiced, perfectly sweet, and topped with a thick layer of cream cheese frosting that makes it feel just a little bit special.

The potato flake sourdough starter adds depth without making the loaf taste sour, and the overnight fermentation gives the gingerbread a tender crumb and rich flavor. It’s perfect for the holiday season, but honestly, it’s just as good with a cup of coffee on a quiet winter morning.

If you enjoy baking with potato flake sourdough, this loaf is a lovely change of pace from bread and rolls—and a great option if you’re looking to use up some extra starter in a sweet quick bread style loaf.

Why You’ll Love This Gingerbread Loaf

• Warm, classic gingerbread spices
• Moist, tender crumb thanks to yogurt and coconut oil
• Uses potato flake sourdough starter (active or discard) Using this type of starter instead of a regular sourdough starter pairs perfectly because of its slightly sweet taste.
• Easy to prep ahead and bake the next day
• Finished with a simple cream cheese frosting

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Tools Needed

You don’t need anything fancy to make this recipe—just a few basic kitchen tools.

• Large bowl
• Medium bowl (for dry ingredients)
• Whisk
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Microplane or zester (for the orange zest)
• Loaf pan (this is my favorite bread pan for “quick breads” because it is seamless and releases easily) 
• Parchment paper (optional, but helpful)
• Plastic wrap
• Cooling rack

Tip: Lining your loaf pan with parchment paper makes removing the loaf much easier if you don’t have a USA bakeware pan!

Ingredients

Gingerbread Loaf

• 1 cup brown sugar (217 grams)
• 1 egg
• ½ cup yogurt
• ½ cup coconut oil, melted and cooled 
• ½ cup potato flake sourdough starter (active or discard)
• 1 teaspoon vanilla
• 1 tablespoon orange zest
• ¼ cup molasses
• 2 cups all purpose flour (250 grams)
• 2 teaspoons ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon ground clove
• ½ teaspoon nutmeg
• 1 teaspoon baking soda
• 1 teaspoon salt

Cream Cheese Frosting

• 4 ounces cream cheese, room temperature
• 1 teaspoon vanilla
• 1 ½ cups powdered sugar (180 grams)
• Optional topping: ½ cup chopped pecans

How to Make Potato Flake Sourdough Gingerbread Loaf

In a medium bowl, whisk together the flour, ground ginger, cinnamon, clove, and nutmeg. Set aside.

In a large mixing bowl, add the brown sugar, egg, and yogurt. Use an electric mixer or hand whisk to mix until well combined.

While mixing on low speed, slowly pour in the melted (but cooled) coconut oil. Adding it slowly helps everything combine smoothly without the coconut oil solidifying.

Next, add in the potato flake sourdough starter and mix until fully incorporated.

Add the vanilla, orange zest, and molasses, mixing again until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides and bottom of the bowl to ensure everything is evenly mixed. Be careful not to overmix.

Cover the bowl with plastic wrap and allow the batter to ferment at room temperature for 8–10 hours.

Note: I don’t use a tea towel to cover my bowl because it can allow the batter to dry out on the top. 

Baking the Gingerbread Loaf

After fermentation, preheat your oven to 350°F. Grease the bottom and sides of the pan or line it with parchment paper.

Add the baking soda and salt to the fermented batter and gently mix until fully combined.

Pour the batter into the prepared loaf pan and smooth the top.

Bake at 350°F for about 55 minutes, or until the loaf has risen and a toothpick inserted into the center comes out clean. (In my oven, 50 minutes was perfect, cooking time varies from oven to oven, so be sure to keep an eye on it towards the end.)

Allow the loaf to cool slightly in the pan, then transfer it to a wire rack to cool completely before frosting. 

How to Make the Cream Cheese Frosting

Add the softened cream cheese and vanilla to a mixing bowl.

Beat until smooth and creamy, then gradually add the powdered sugar, beating until thick and spreadable. You can add a little more powdered sugar if you prefer a thicker frosting.

Spread a generous layer of frosting over the cooled gingerbread loaf. Sprinkle with chopped pecans if desired.

Tips for Success

• Make sure the coconut oil is melted but not hot before adding it.
• Let the loaf cool fully before frosting to prevent the frosting from melting.
• This loaf slices best once it has fully set and cooled.

Frequently Asked Questions

Can I use active starter or discard?

Yes. This recipe works well with either active potato flake sourdough starter or discard, as long as the starter is healthy.

Do I have to ferment the batter?

Fermentation is optional, but it adds flavor and helps create a softer texture. If you’re short on time, you can bake it the same day, but the overnight ferment is worth it. The fermentation process uses the good bacteria aka wild yeast to ferment the ingredients making an easier to digest baked good.

How should I store this gingerbread loaf?

Store the frosted loaf in an airtight container in the refrigerator for up to 4–5 days. Let slices come to room temperature before serving.

Can I freeze this loaf?

Yes. You can freeze the loaf unfrosted, tightly wrapped, for up to 2 months. Thaw completely before frosting.

Is this a good recipe for beginners?

Absolutely. This is a forgiving, straightforward recipe and a great way to use potato flake sourdough starter in a sweet bake.

Could I substitute the coconut oil?

Yes, olive oil or vegetable oil could be used as a substitute.

Perfect for Gifting (Free Christmas Bread Gift Tags)

This gingerbread loaf also makes a wonderful homemade gift—especially when baked in disposable mini loaf pans. Gingerbread mini loaves, topped with icing, wrapped simply and tied with twine, feels thoughtful and festive without being overcomplicated.

To make gifting even easier, I created a set of free Christmas bread gift tags that pair perfectly with homemade loaves like this one. I originally created them for the original sandwich bread recipe, but they would be perfect for gifting this loaf too!  They’re simple, classic, and designed specifically for homemade bread gifts—ideal for neighbors, teachers, friends, family members, or anyone you want to bless during the holiday season.

If you’re planning to gift mini gingerbread loaves, these tags are a sweet finishing touch!

Other Potato Flake Sourdough Recipes You Might Like

If you enjoy baking with potato flake sourdough, this gingerbread loaf is just one of many ways to use your own starter beyond traditional bread. Potato flake sourdough is incredibly versatile, and once you get comfortable with it, you’ll find yourself reaching for it again and again.

If you’re in the mood for more baking, here is a good starting point for other potato flake sourdough recipes you might enjoy: 

• The Original Potato Flake Sourdough Bread – A classic loaf with a soft crumb and mild flavor, perfect for everyday slicing.
• Dinner Rolls – Light, fluffy rolls that pair beautifully with dinner and holiday meals.
• Cinnamon Rolls – Soft, sweet rolls with warm spice, especially delicious baked the next morning.
• Muffins & Quick Breads – Great for using up extra starter

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome