Name: Cranberry Gingerbread Recipe
Prep time: 20 min
Cook time: 54 min
Total time: 1 h 14 min
Cuisine: American
Ingredients: 2 cups (240g) all-purpose flour; 1 and ¼ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ teaspoon ground ginger; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ⅛ teaspoon black pepper; ⅔ cup (132g) firmly packed light brown sugar; ½ cup (113g) unsalted butter, softened to room temperature; 2 large eggs, room temperature; ½ cup (120mL) molasses; ½ cup (120mL) hot water; 1 and ½ cups (150g) cranberries, fresh or frozen

Print Recipe· 3.9 from 1 review

If you love cozy, warmly spiced treats that burst with a tangy surprise, this Cranberry Gingerbread Recipe is about to become your new favorite. Imagine moist, tender gingerbread studded with juicy cranberries that dance on your tongue alongside notes of cinnamon, cloves, and a hint of black pepper. This recipe captures the essence of holiday spirit and comfort baking all year round, bringing together simple ingredients in a way that feels festive yet perfectly approachable for any level of baker. Whether you’re enjoying it fresh out of the oven or the next day with a cup of tea, it’s pure joy in every bite.

Ingredients You’ll Need

A dark metal rectangular loaf pan filled with thick, light brown batter that has a smooth and creamy texture, dotted with whole and halved bright red cranberries spread throughout and on top. The pan sits on a white marbled surface scattered with a few whole cranberries. To the top right, there is a clear glass bowl with some light brown batter residue and a black spatula inside. At the bottom left, there is a silver whisk with some light brown batter on its wires. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Cranberry Gingerbread Recipe lies in its simple, wholesome ingredients. Each one plays an essential role—from the warm spices that create that signature gingerbread flavor to the fresh cranberries that add a pop of color and tartness. This blend of components comes together to deliver a perfect balance of sweet, spice, and fruit, making the baking process as rewarding as the first delicious slice.

2 cups (240g) all-purpose flour: The sturdy base that gives your gingerbread structure and tenderness.
1 and ¼ teaspoons baking powder: Helps your bread rise and stay fluffy.
½ teaspoon baking soda: Works alongside baking powder to create the perfect crumb.
½ teaspoon salt: Balances the sweetness and enhances the spices.
⅔ cup (132g) firmly packed light brown sugar: Adds sweetness with a subtle molasses hint for deeper flavor.
½ cup (113g) unsalted butter (softened): Gives richness and moisture for that melt-in-your-mouth texture.
¾ teaspoon ground ginger: The star spice that defines gingerbread’s warm, zesty personality.
½ teaspoon ground cinnamon: Adds sweet warmth that pairs perfectly with ginger.
¼ teaspoon ground cloves: Provides a smoky depth that elevates the spice profile.
⅛ teaspoon black pepper: A clever hint of heat that adds complexity.
2 large eggs (room temperature): Bind everything together while adding richness.
½ cup (120mL) molasses: The rich syrup that gives gingerbread its iconic color and flavor.
½ cup (120mL) hot water: Moistens the batter and helps dissolve the molasses evenly.
1 and ½ cups (150g) cranberries (fresh or frozen): Bursting with tart freshness that contrasts beautifully with the spicy sweetness.

How to Make Cranberry Gingerbread Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 375ºF (191ºC)—this ensures it’s perfectly hot when you’re ready to bake. Spray a 9″ x 5″ loaf pan with non-stick spray so your gingerbread slides out effortlessly when done. This simple prep step is key to a smooth baking experience.

Step 2: Mix the Dry Ingredients

In a medium bowl, toss together the flour, baking powder, baking soda, and salt. This blend of dry ingredients will create the perfect base for your gingerbread, ensuring it rises evenly and has just the right texture.

Step 3: Cream Butter and Sugar with Spices

Using a mixer, cream the softened butter with the light brown sugar until fluffy and light, about 3 minutes on medium-high speed. Then add your ground ginger, cinnamon, cloves, and black pepper and continue mixing for another minute. This step unlocks the rich aroma and flavor, so take a moment to enjoy that warm, spicy scent filling your kitchen!

Step 4: Incorporate Eggs

Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Scrape down the bowl with a spatula as needed. This attention to detail helps keep your batter smooth and well-mixed.

Step 5: Combine Molasses and Hot Water

In a small bowl or measuring cup, mix the molasses with the hot water. The warmth helps dissolve the molasses, making it easier to fold into the batter without clumping.

Step 6: Alternate Adding Dry Ingredients and Molasses Mixture

With your mixer on low, slowly add the dry ingredients in two parts, alternating with the molasses and hot water mixture. Beat just until the batter starts to come together to avoid overmixing and a dense loaf.

Step 7: Fold in Cranberries

Turn off the mixer and gently stir the cranberries into the batter using a spatula or wooden spoon until evenly scattered. This careful folding keeps the cranberries from breaking apart and ensures a glorious cranberry surprise in every slice.

Step 8: Bake with Care

Pour the batter into your prepared loaf pan. You can scatter a few more cranberries on top for a beautiful finish. Tent the pan loosely with foil to prevent the gingerbread from burning on top. Bake for 52 to 54 minutes, removing the foil tent for the final 10 minutes so the crust develops a lovely golden brown. Test doneness with a toothpick inserted in the middle to ensure it comes out clean. Let the loaf cool completely on a wire rack before slicing to let all those fantastic flavors settle and meld.

How to Serve Cranberry Gingerbread Recipe

The image shows two slices of brown cake with red cherry pieces inside, placed on a white plate. The cake texture looks soft with small holes, and the red cherries are scattered within the slices, giving bright spots of color. Around the slices on the plate are a few whole red cherries, and in the background, there is a white cloth and a white bowl full of red cherries. The surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your slice with a light dusting of powdered sugar or a simple glaze made from powdered sugar and orange juice. Fresh whipped cream or a dollop of vanilla yogurt pairs beautifully too, offering a creamy contrast to the spicy, tart bread.

Side Dishes

This gingerbread is fantastic on its own but also shines alongside hot beverages like chai tea or spiced coffee. For a more indulgent treat, serve with a scoop of vanilla ice cream or a warm custard sauce that complements its rich spices.

Creative Ways to Present

Slice and serve atop a platter decorated with fresh cranberries and sprigs of rosemary for a festive touch. You can also cut the loaf into cubes, toast them lightly, and use them as a base for a decadent bread pudding or as croutons in a holiday-themed dessert salad. The possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your gingerbread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 5 days. This keeps it moist and flavorful, perfect for nibbling over the course of the week.

Freezing

This Cranberry Gingerbread Recipe freezes beautifully. Wrap the loaf tightly in plastic wrap and then foil before placing it in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator.

Reheating

Warm slices gently in a microwave or toaster oven to bring back that freshly baked softness and aroma. A few seconds in the microwave or a quick toast is all it takes to make it taste like it just came from the oven again.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Dried cranberries work well, but because they’re less juicy, soak them briefly in warm water or juice to plump them up before folding into the batter. This prevents the gingerbread from drying out.

Is it necessary to use molasses, or can I substitute it?

Molasses is crucial for that authentic gingerbread flavor and color. Substituting with honey or maple syrup will change the taste and texture, so it’s best to stick with molasses for this recipe.

Can I make this recipe vegan?

Yes, though you’ll need to replace the butter with a plant-based alternative and swap eggs with flaxseed eggs or commercial egg replacers. Keep in mind, the texture might be slightly different but still delicious!

What’s the best way to prevent cranberries from sinking to the bottom?

Give the cranberries a light dusting of flour before adding them to the batter. This helps suspend them evenly throughout the loaf instead of settling at the bottom.

Can I double the recipe for a larger batch?

Definitely! Just double all the ingredients and bake in a larger pan or split the batter between two pans. Adjust baking time accordingly, checking for doneness with a toothpick.

Final Thoughts

If you’re looking for a treat that wraps you in warm spices with the perfect burst of tart cranberry, give this Cranberry Gingerbread Recipe a try. It’s a timeless classic made wonderfully fresh and simple, guaranteed to bring joy to your table no matter the occasion. I can’t wait for you to experience how delightful and cozy this gingerbread is—once you start, it’s hard to stop at just one slice!