Sourdough Discard Gingerbread Loaf

Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice, cloves, and salt. Set aside.
In a large bowl, combine the sourdough discard, brown sugar, granulated sugar, molasses, vegetable oil, egg, and yogurt. Whisk until smooth.
Fold the dry ingredients into the wet ingredients, stirring just until no dry spots remain.
Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-60 minutes, until a toothpick inserted in the center comes out mostly clean.
Remove from the oven and let cool for 10 minutes in the pan. Then remove the loaf from the pan (you can lift it up with the parchment paper) and transfer to a cooling rack to cool for at least an hour.
While the loaf cools, make the glaze. Whisk together the powdered sugar, vanilla extract, and milk. Start with 1 Tablespoon of milk and add more as needed to reach your desired glaze consistency. Pour the glaze over the loaf, then slice and enjoy!