Cranberry Gingerbread Loaf

 Tart fresh cranberries add a lovely pop of flavour to this super moist gingerbread loaf. Full of warm winter spices, this loaf is sure to get you in the holiday spirit!

Jump to Recipe

I've always been a fan of gingerbread. I use to get gingerbread cookies with my tea, at a local coffee shop, but now they have stopped making them. The combination of ginger, cinnamon, nutmeg, allspice and cloves, is one that I can not resist. It takes me back to my childhood and all the wonderful Christmas memories accompanied with it.

I knew the cake would be delicious, but I was a bit nervous about adding the tart cranberries to the mix. I have to say that the result was wonderful. The cake has a gorgeous crumb and the cranberries added a nice tart burst of flavour. This is a beautiful and delicious cake, for the cold winter months.

Is Gingerbread a cookie, or a bread?

Gingerbread is a term used to describe many desserts such as cakes, sweet breads and cookies, which are made with ginger and a sweetener such as molasses or treacle. Originally it was a term used to refer to preserved ginger, which evolved to a term describing confections made with ginger, cloves, cinnamon and molasses, or treacle.

Why do we eat Gingerbread at Christmas?

In many countries and cultures, varieties of gingerbread are often made during Christmas time and sold in Christmas markets, or used as window decorations. This is probably why here in Canada and the U.S, which are melting pots of different cultures, gingerbread is now associated with the holiday season.

PIN IT!!

Equipment needed for this recipe

• loaf pan
• mixing bowls
• measuring cups for wet and dry ingredients
• measuring spoons
• wooden spoon or rubber spatula
• whisk
• wire cooling rack

Cranberry Gingerbread Loaf

2 1/2 C flour, divided
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp all spice
1/8 tsp nutmeg
1/2 C oil
1/2 C molasses
1/2 C dark brown sugar
2/3 C boiling water
1 egg
1 C frozen cranberries
2 Tbs powdered sugar

Preheat oven to 350 degrees. Generously grease a loaf pan, or line with parchment paper (making sure there is plenty hanging over the edges).

In a bowl, combine 2 1/4 C flour, baking powder, baking soda, salt, and spices. 

In a separate mixing bowl, whisk together the oil, molasses, dark brown sugar and boiling water. Let mixture cool to room temperature and whisk in the egg.

Add the dry ingredients with the wet, mixing until just about combined. Toss the cranberries with the remaining 1/4 C of flour and gently fold them into the batter; until just incorporated.

Pour into prepared loaf pan and bake for 50-60 minutes; until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan, before removing to a wire rack. Dust with powdered sugar, while still warm.