This delicious spiced cranberry
gingerbread loaf is the perfect holiday quick bread for sharing
and gift-giving.
Cranberry
Gingerbread Loaf
- 2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup molasses
1/2 cup milk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries
- Preheat oven to 325°F
(160°C). Grease a 9 x 5-inch loaf pan.
- Combine all of the dry
ingredients in a medium mixing bowl. Combine molasses and milk
in a separate mixing bowl. Add remaining ingredients, except
cranberries. Add liquid ingredients to dry, mixing just until
the dry ingredients are moist. Stir in cranberries.
- Pour batter into loaf
pan.
- Bake for 65 minutes or
until a toothpick inserted into the center of the bread comes
out clean. Loosely cover with foil if bread begins to brown quickly.
Cool 5 minutes on a wire rack. Remove from pan and cool completely.
Makes 1 loaf.
Recipe and photograph provided
courtesy of Ocean Spray Cranberries, Inc.
