Today I am sharing our Christmas morning breakfast tradition- Cranberry Gingerbread Loaf. This quick bread has all the flavors of classic gingerbread with the addition of tart, and juicy cranberries. It's also easy to make, doesn't fill you up too much, and is the perfect thing to eat while opening presents on Christmas morning!
Cranberries and ginger are a match made in heaven. The cranberries add a festive touch and give the loaf a little tartness to balance out the sweetness of the molasses. You can eat this plain for breakfast, but it would be great with lemon curd, butter, or powdered sugar.
Cranberry gingerbread loaf can also easily pass for dessert especially when paired with this festive ice cream! However you serve it, it will surely become one of your favorite Christmas bakes.
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Ingredients
- Flour- All-purpose.
- Spices- What's gingerbread without the spice? A mix of cinnamon, cloves, ginger (ground and fresh) salt, and pepper (yes- black pepper). They help tie in those Christmas flavors.
- Molasses- Unsulphured molasses is common in the grocery store. I have been using Grandma's brand for years and it works wonders. Blackstrap molasses is thick, and dark, has a lower sugar concentration than other varieties, and tends to be bitter, so I would avoid using it here. Adding hot water to the molasses helps to thin it out, makes prepping a breeze, and yields a moister loaf.
- Butter- Unsalted butter is my go-to for baking.
- Brown sugar- Dark brown sugar adds even more molasses flavor.
- Eggs- One large egg is all you need.
- Vanilla- Only use the real deal, no imitation stuff.
- Cranberries- Fresh is best. I would not use dried cranberries, they don't break down enough and melt into the loaf the way fresh ones do. If using frozen cranberries, let them soak in hot water (not boiling) for 5-10 minutes to soften before chopping, and adding them to the batter.
Instructions
Here is a step-by-step visual for making cranberry gingerbread. Full instructions are located in the recipe card.
Preheat the oven to 350℉. Spray a 9x5 loaf pan with baking spray. In a large bowl, whisk together the flour, baking soda, salt and spices. Set aside.
In the bowl of an electric mixer, beat the butter until light and fluffy. Add the brown sugar and beat on high speed until combined. Lower the speed and add the egg and the vanilla.
Keeping the mixer on low, add the flour mixture alternating with the warm molasses mixture until combined.
With a spatula, fold the cranberries and the ginger into the batter.
Stir until the cranberries are evenly distributed.
Pour the mixture into a prepared loaf pan and bake at 350℉ for 50-60 minutes until a toothpick comes out clean.
Let the bread cool in the pan for about 10 minutes, then invert it and finish cooling on a wire rack. Serve warm, or at room temperature with a dusting of powdered sugar.
👩🍳Expert tip
Adding hot water to the molasses helps to thin it out, making it easier to mix into the batter. The hot water also helps to keep the bread super moist and fluffy.
Substitutions and variations
We love this cranberry loaf just like it is, but you can make a few changes if you don't have an ingredient. This recipe has not been tested with other flour or egg substitutes.
- Ginger- If you don't have fresh ginger or ginger paste, add another ½ tablespoon of ground ginger. If you have candied ginger, you can use that instead of fresh ginger.
- Dark brown sugar- You can swap light brown sugar for the dark.
- Molasses- You can use Treacle in place of the molasses.
Storage
Cranberry gingerbread loaf can be stored at room temperature for up to 5 days, or wrapped tightly and frozen for up to 3 months. Make sure the loaf is completely cooled before storing or freezing.
FAQ
While technically you can, I would avoid using dried cranberries in this recipe. The fresh cranberries burst in the oven when heated, and help to add that signature sweet/tart flavor to the bread.
Related recipes
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Cranberry Gingerbread Loaf
Equipment
- 9x5 loaf pan
- stand mixer or hand held mixer
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1 tsp baking soda
- 1½ teaspoon ground cinnamon
- 1 tablespoon ground ginger
- ¼ tsp ground cloves
- ¼ teaspoon Kosher or fine sea salt
- ⅛ teaspoon ground black pepper
- ¾ cup molasses dark and unsulphured
- ¾ cup hot water (not boiling)
- ½ cup (1 stick or 4 ounces) unsalted butter, softened to room temperature
- ⅓ cup (71 grams) packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon minced fresh ginger or ginger paste
- 1 cup (8 ounces) chopped fresh or frozen cranberries (soak them in hot water for 10 minutes to soften them)
Instructions
- Preheat the oven to 350℉. Grease a 9x5 inch loaf pan with butter or baking spray.
- In a medium bowl whisk the flour, baking soda, ground ginger, cinnamon, cloves, salt, and black pepper.2 cups (250 grams) all-purpose flour, 1 teaspoon baking soda, 1½ teaspoon ground cinnamon, 1 tablespoon ground ginger, ¼ teaspoon ground cloves, ⅛ teaspoon ground black pepper, ¼ teaspoon Kosher or fine sea salt
- In another bowl mix the molasses and hot water. Set aside.¾ cup molasses, ¾ cup hot water (not boiling)
- Using the paddle attachment, beat the softened butter on high speed until creamy in a stand mixer. Add the brown sugar and beat on high speed until combined with the butter, scraping the sides of the bowl as needed. Lower the speed to medium, and beat in the egg and vanilla until combined.½ cup (1 stick or 4 ounces) unsalted butter, softened to room temperature, ⅓ cup (71 grams) packed dark brown sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Place the mixer on low and add the flour mixture alternating with the molasses mixture until all is combined. Add the minced ginger and cranberries until just combined. Do not overmix.1 teaspoon minced fresh ginger or ginger paste, 1 cup (8 ounces) chopped fresh or frozen cranberries (soak them in hot water for 10 minutes to soften them)
- Pour the batter into the prepared pan. Bake for about 50-60 minutes or until a toothpick comes out clean. Cool in the pan on a wire rack, then invert and remove the loaf to continue cooling on the wire rack.
- Serve warm or at room temperature plain or with powdered sugar, butter, or lemon curd.
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Chris says
Believe it or not, I just made this bread July 4th weekend for a Chistmas In July celebration, and it was such a hit! I'll definetely be making it again for the holidays. so many people asked me for the recipe!
Kayley says
well this was easy and ridiculously easy to make. Love the tart cramberries with the sweet molassesy gingerbread. I've never had that combo before.