Cranberry Gingerbread Loaf
This breakfast bread is studded with fresh cranberries and a ton of ginger for the perfect Christmas treat. Fancy enough for a holiday brunch. Better yet, have it as a dessert with a scoop of ice cream.
Equipment
- 9x5 loaf pan
- stand mixer or hand held mixer
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1½ teaspoon cinnamon
- 1 tablespoon ground ginger
- ¼ tsp ground cloves
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¾ cup molasses
- ¾ cup hot water (not boling)
- ½ cup unsalted butter, softened to room temperature
- ⅓ cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon minced fresh ginger can use jarred
- 1 cup chopped fresh cranberries (soak them in hot water for 10 minutes prior to soften)
Instructions
- Preheat the oven to 350 degrees. Grease a 9x5 loaf pan.
- In a medium bowl whisk the flour, baking soda, ground ginger, cinnamon, cloves, salt and black pepper.
- In another bowl mix the molasses and hot water together. Set aside.
- In a stand mixer using the paddle attachment, beat the softened butter on high speed until creamy. Add the brown sugar and beat on high speed until combined with the butter, scraping the sides of the bowl as needed. On medium speed, beat in the egg and vanilla until combined.
- 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.
- Pour batter into 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. Store at room temperature for up to 5 days (if it lasts that long :).
*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.
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