Cranberry Gingerbread Loaf

This Cranberry Gingerbread Loaf (quick bread) has all the flavors of classic gingerbread with the addition of tart, juicy cranberries. It's also easy to make, doesn't fill you up too much, and is the solid 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.

• 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. We 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 we 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 our 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. We 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.

Here is a step-by-step visual for making cranberry gingerbread. Full instructions are located in the recipe card.

Step 1. 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.

Step 2. 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.

Step 3. Keeping the mixer on low, add the flour mixture alternating with the warm molasses mixture until combined.

Step 4. With a spatula, fold the cranberries and the ginger into the batter.

Step 5. Stir until the cranberries are evenly distributed.

Step 6. Add the mixture to 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 moist and fluffy.

Substitutions and variations

We love this cranberry loaf 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.

Keeping leftovers

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.

Kitchen questions

Can we use dried cranberries?

While technically you can, we would avoid using dried cranberries. The fresh cranberries burst in the oven when heated, and help to add that signature sweet/tart flavor to the bread.

More fall and winter recipes!

Ingredients

Makes 8

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1½ tsp ground cinnamon
• 1 tbsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp kosher or fine sea salt
• ⅛ tsp 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 packed dark brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 tsp minced fresh ginger or ginger paste
• 1 cup chopped fresh or frozen cranberries (soak them in hot water for 10 minutes to soften them)

Equipment

• 9x5 loaf pan
• stand mixer or hand held mixer

Method

1. Preheat the oven to 350℉. Grease a 9x5 inch loaf pan with butter or baking spray.

2. In a medium bowl whisk the flour, baking soda, ground ginger, cinnamon, cloves, salt, and black pepper.

3. In another bowl mix the molasses and hot water. Set aside.

4. 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.

5. 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.

6. 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.

7. Serve warm or at room temperature plain or with powdered sugar, butter, or lemon curd.

Kitchen notes

• Soaking the cranberries helps to soften them
• Adding boiling water helps keep this loaf nice and moist.
• Serve plain or with powdered sugar or ice cream.
• Store at room temperature for up to 5 days.