Description
This Cranberry Gingerbread recipe offers a delightful twist on traditional gingerbread loaf by incorporating fresh or frozen cranberries. Spiced with ginger, cinnamon, cloves, and a hint of black pepper, and sweetened with molasses and brown sugar, this moist and flavorful loaf is perfect for holiday gatherings or cozy afternoon treats. It bakes to a tender crumb with bursts of tart cranberries throughout, balanced by warm spices and a touch of sweetness.
Ingredients
Dry 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
Wet Ingredients
- 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
Additional Ingredients
- 1 and ½ cups (150g) cranberries, fresh or frozen
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375ºF (191ºC) and spray a 9″ x 5″ loaf pan with non-stick spray. Set aside to get ready for the batter.
- Combine Dry Ingredients: In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper. Set this mixture aside for later use.
- Cream Butter and Sugar with Spices: Using a handheld or stand mixer fitted with a paddle attachment, cream the light brown sugar and softened unsalted butter on medium-high speed until the mixture is light and fluffy, about 3 minutes. Add the ginger, cinnamon, cloves, and black pepper and continue mixing for another minute to fully incorporate the spices.
- Add Eggs: Beat in the eggs one at a time on medium-high speed, making sure each egg is fully incorporated before adding the next. Scrape the sides and bottom of the bowl with a spatula as needed to ensure even mixing. Once done, turn off the mixer and set aside.
- Mix Molasses and Water: In a small bowl or measuring cup, combine the molasses and hot water, whisking until thoroughly blended.
- Combine Dry Ingredients and Molasses Mixture: With the mixer on low speed, slowly add the dry ingredients in two parts, alternating with the molasses-water mixture. Beat just until the batter begins to come together, taking care not to overmix.
- Fold in Cranberries: Turn off the mixer and gently fold in the cranberries using a spatula or wooden spoon until they are evenly distributed throughout the batter.
- Transfer and Bake: Pour the batter into the prepared loaf pan and optionally sprinkle a few extra cranberries on top for an attractive finish. Tent the pan loosely with foil to prevent the top from burning during baking. Bake for 52 to 54 minutes, or until a toothpick inserted into the center comes out clean. Remove the foil tent for the last 10 minutes of baking to allow the top to lightly brown.
- Cool and Store: Let the cranberry gingerbread cool completely on a wire rack before slicing and serving. Store the bread tightly covered at room temperature for up to 5 days or refrigerate for up to one week. For longer storage, freeze the loaf for up to 2 months and thaw overnight in the refrigerator before serving.
Notes
- Use fresh or frozen cranberries; if using frozen, no need to thaw before adding to batter.
- Room temperature eggs and butter help achieve a smoother and more uniform batter.
- Tenting the pan with foil prevents the gingerbread’s top from burning while baking.
- Allow the bread to cool completely before slicing to avoid crumbling.
- The loaf freezes well and can be stored up to 2 months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 54 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
