Cranberry Gingerbread
Warm your home with the irresistible aroma of Cranberry Gingerbread, a festive twist on a classic holiday favorite. This moist and tender loaf combines the bold, spicy flavors of ground ginger, cinnamon, and cloves with the sweet tang of fresh or frozen cranberries, creating the perfect balance of comforting spice and fruity brightness. Enriched with molasses and buttermilk, the batter boasts a rich depth of flavor and a soft, cake-like texture. A light dusting of powdered sugar adds a beautiful, snowy finish to this crowd-pleasing treat. Ideal as a centerpiece for holiday brunch, a cozy dessert, or an afternoon snack with tea, this Cranberry Gingerbread is as versatile as it is delicious. Plus, with simple prep and just 50 minutes of baking time, it’s easy to whip up whenever you're craving a seasonal indulgence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups brown sugar, packed
- 0.5 cups molasses
- 2 pieces large eggs
- 0.75 cups buttermilk
- 1.5 cups fresh or frozen cranberries
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the molasses until well combined. Then, add the eggs one at a time, beating after each addition.
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Gently fold in the cranberries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the gingerbread to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 517.2 g | 188% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 302.7 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 834 mg | 64% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3474 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
