It’s that time of year! The holiday season is upon us. And while you may be looking forward to a little break from work, it can also mean feeling like you’re always in the kitchen cooking up something yummy for guests and family. This cranberry gingerbread loaf will help take some of the pressure off this Christmas! It combines two classic winter flavors into one delicious dessert. Plus, it is super easy to make with only few steps!
Before we begin, let me share a few tips with you.
– Plan ahead: Make sure that the day before baking, your cranberries and chopped ginger are refrigerated in separate containers so they will be cold when making the recipe.
– Use quality ingredients: The best way to get great flavor is by using good quality ingredients! I love Trader Joe’s brand of all purpose flour for this loaf because it has higher protein content than other brands, which helps create a better rise. For cinnamon, try buying sticks or quills instead of ground as all those little pieces make such an impact on taste! And finally, use pure vanilla extract instead of imitation. You can always find these items at any grocery store near you (or order them online!).
Now let’s get baking!
– Preheat the oven: If you have an electric oven, preheat to 350 degrees. Bake at that temperature for 25 minutes and then increase heat to 375 degrees for the last 15 minutes. For a gas oven, bake at 325 degrees (or higher) until done. Keep in mind if your cake is browning too quickly lower your temperature by 25° F so it doesn’t burn on top before completely cooking through the center
– Butter or oil two loaf pans: This will help keep them from sticking once they go into the oven and also make sure they come out easier when cooled
– In a bowl mix together flour, sugar, nutmeg, ginger powder, cinnamon powder and salt; set aside while preparing other ingredients
– In a large bowl, whisk together eggs and molasses; set aside while preparing other ingredients
– Preparing the fruit: Peel of skin from apples (or pears), core out apple pieces so they are in uniform size. Cut into small chunks – about ¼ to ½ inch thick. Wash cranberries off the vine and discard any that look soft or have mold on them
– Mixing it all up! Add egg mixture, ginger powder, nutmeg, cinnamon powders then stir until well combined with flour mix
I hope you enjoy this recipe for Cranberry Gingerbread Bliss Loaf as much as I do!
Tips for making a better loaf:
-If you’re in a hurry and can’t make it to the store for fresh cranberries, you can use crushed pineapple.
-If your loaf is too dry, up the honey content by one tablespoonful. If it’s too wet, add an extra quarter-cup of oats or flaxseeds.
-To freeze this bread before slicing into cubes: Wrap slices individually with plastic wrap and place inside freezer bag (or container).
-You can use frozen cranberries instead of fresh.
-You can also replace the raisins with other dried fruits such as apricots, blueberries or figs. You could even do a mixture!
-If you’re not vegan or avoiding eggs, add an extra egg to give it more structure and moisture.
What goes well with this recipe?
This recipe is so good that it does not need to be paired with anything. But, if you would like to serve it with something, try the following desserts:
-Cranberry Gingerbread Bliss Loaf iced in syrup and sprinkled with cinnamon
-Apple Cranberry Walnut Cake
-Pumpkin Blondies topped with maple frosting or vanilla bean ice cream.
-Sticky Chocolate Gingerbread
-Ginger Molasses Cookies
-Oatmeal Raisin Cookie Mix in holiday shapes (Christmas tree, snowman) and then bake as instructed. Add a little bit of red sugar for noses and buttons to make them festive.