This Cranberry Gingerbread Loaf is a festive twist on a classic favorite, bursting with zesty ginger and tart cranberries.
Rich in fiber from fresh fruit and whole spices, it offers a wholesome indulgence while keeping calories moderate.
With natural sweeteners and healthy fats, it’s a quick, satisfying, and versatile option for breakfast, dessert, or holiday brunch.
Festive Cranberry Gingerbread Loaf
Equipment
- 9×5-inch loaf pan
- Stand mixer or handheld mixer
- Medium mixing bowls
- Measuring Cups and Spoons
- Wire cooling rack
Ingredients
- 2 cups 250 g all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1 tbsp ground ginger
- ¼ tsp ground cloves
- ⅛ tsp ground black pepper
- ¼ tsp Kosher or fine sea salt
- ¾ cup dark unsulphured molasses
- ¾ cup hot water not boiling
- ½ cup 1 stick / 4 oz unsalted butter, softened
- ⅓ cup 71 g packed dark brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp minced fresh ginger or ginger paste
- 1 cup 8 oz chopped fresh or frozen cranberries (soaked in hot water for 10 minutes if frozen)
Instructions
- Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare your batter. Grease a 9×5-inch loaf pan thoroughly with butter or a nonstick baking spray, making sure to coat every corner. This step is crucial to prevent the loaf from sticking and allows for easy removal once baked.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, black pepper, and salt. Take a moment to break up any clumps and mix until the spices are evenly distributed. This ensures every bite of the loaf has a consistent and balanced flavor.
- Mix Molasses and Hot Water: In a separate bowl, pour the dark unsulphured molasses and add the hot water (make sure it’s hot but not boiling to preserve flavor). Whisk until the molasses is fully dissolved and creates a smooth, slightly runny mixture. This liquid component will help keep your loaf moist and give it its characteristic rich flavor.
- Cream Butter and Brown Sugar: Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Beat on high speed until the butter becomes light, airy, and creamy, scraping the sides of the bowl as needed. Gradually add the dark brown sugar and continue to beat until the mixture is smooth, fluffy, and well-combined, creating the perfect base for the loaf.
- Incorporate Egg and Vanilla: Lower the mixer speed to medium and add the large egg, followed by pure vanilla extract. Beat just until combined. This step adds structure, moisture, and a subtle sweetness to the batter, helping bind the ingredients together. Avoid overmixing, which can make the loaf dense.
- Alternate Adding Dry and Wet Mixtures: With the mixer on low speed, slowly add the flour mixture and molasses mixture in alternating portions. Start and end with the flour mixture, mixing just until each addition is incorporated. This technique ensures the batter remains light, prevents overworking the gluten, and gives your loaf a tender crumb.
- Fold in Fresh Ginger and Cranberries: Gently fold in the minced fresh ginger or ginger paste and the chopped cranberries using a spatula. Mix just until evenly distributed. The cranberries add bursts of tartness, while the fresh ginger heightens the warmth and spice. Overmixing at this stage can crush the cranberries and turn the batter too wet.
- Transfer Batter to Pan: Pour the prepared batter into the greased 9×5-inch loaf pan, using a spatula to spread it evenly and smooth the top. Make sure the batter reaches the corners and is level to ensure uniform baking.
- Bake the Loaf: Place the loaf in the preheated oven and bake for 50–60 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean or with just a few crumbs clinging to it. Avoid opening the oven too early, as this can cause the loaf to sink in the middle.
- Cool in Pan: Once baked, remove the loaf from the oven and allow it to cool in the pan on a wire rack for 10–15 minutes. Cooling slightly in the pan helps the loaf set and makes it easier to remove without breaking.
- Remove and Finish Cooling: Carefully invert the loaf onto a wire cooling rack and remove the pan. Let the loaf cool completely to room temperature.Cooling fully ensures clean slices and allows the flavors to develop fully.
- Serve and Enjoy: Slice the loaf into generous pieces and serve warm or at room temperature. You can enjoy it plain, dusted with powdered sugar, slathered with butter, or paired with lemon curd or cream cheese for a decadent twist. This versatile loaf is perfect for breakfast, a cozy snack, or a festive dessert.
- Storage Tips: Store any leftover slices in an airtight container at room temperature for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Reheat gently before serving to restore freshness and aroma.
Notes
- Ingredient Tips: Use fresh or frozen cranberries. If frozen, soak them in hot water for 10 minutes to soften and prevent soggy batter. Choose unsulphured molasses for a rich, complex flavor.
- Mixing Caution: Avoid overmixing once the dry and wet ingredients are combined. Overmixing develops gluten and can make the loaf dense rather than tender.
- Spice Balance: Adjust ginger and cinnamon to your taste. For a milder spice, reduce the fresh ginger slightly; for a bolder flavor, add an extra ½ teaspoon.
- Serving Flexibility: This loaf is versatile—perfect for breakfast, snack time, or as a dessert paired with a creamy topping.
- Pan Options: A 9×5-inch loaf pan works best, but a slightly smaller or larger pan may require minor adjustments in baking time.
Chef’s Secrets: Tips For Perfect Loaf
Creating the perfect gingerbread loaf comes down to balance and technique.
Always cream butter and brown sugar thoroughly; this step traps air, giving the loaf a tender, light texture.
Alternate adding the wet and dry ingredients to avoid overworking the batter.
For maximum flavor, soak frozen cranberries to prevent excess moisture from altering the consistency.
Finally, allow the loaf to cool completely before slicing to achieve clean, even slices.
Serving Suggestions: Creative Ways To Enjoy
This spiced loaf pairs beautifully with a variety of accompaniments.
Serve warm with a pat of butter or a drizzle of honey for breakfast.
For dessert, try topping slices with lemon curd, whipped cream, or a scoop of vanilla ice cream.
It’s also delightful alongside a cup of hot tea or coffee, making it a versatile option for brunch, holiday gatherings, or cozy afternoon treats.
Storage Tips: Keep Loaf Fresh Longer
Store the cooled loaf in an airtight container at room temperature for up to 5 days.
For longer storage, wrap the loaf tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.
When ready to enjoy, thaw overnight in the refrigerator or gently warm slices in a 300°F oven for 5–10 minutes.
Avoid refrigeration unless freezing, as it can dry out the loaf.
Frequently Asked Questions
1. Can I use dried cranberries instead of fresh?
Yes, but reduce additional sugar and rehydrate dried cranberries in warm water for 10 minutes to prevent them from drawing moisture from the batter and creating a drier loaf.
2. Can I make this loaf gluten-free?
Absolutely. Substitute a 1:1 gluten-free baking flour blend for all-purpose flour and ensure baking soda and other ingredients are gluten-free. The texture may be slightly different but still delicious.
3. Can I double this recipe?
Yes, double all ingredients and bake in two 9×5-inch pans to ensure even baking. Baking time may vary slightly, so monitor closely and use a toothpick test for doneness.
4. How can I intensify the ginger flavor?
Add an extra ½ teaspoon of fresh minced ginger or a pinch more ground ginger. Toasting the ground spices lightly before mixing can also enhance aroma and depth of flavor.
5. Can I make this loaf ahead for holiday gatherings?
Definitely. Bake the loaf up to 2 days in advance and store it in an airtight container at room temperature.
For longer storage, freeze the cooled loaf and thaw before serving. This makes it a convenient, stress-free option for entertaining.
