There’s something magical about the scent of warm gingerbread filling the kitchen as winter settles in. My love for this Cranberry Gingerbread Loaf began one snowy afternoon when I needed to use up leftover cranberries after Thanksgiving. The tart little berries turned out to be the perfect foil for rich molasses and spicy ginger – like holiday cheer baked into one delicious loaf! Now it’s my go-to recipe when I want to impress guests or just treat myself. The way the ruby-red cranberries peek through each slice makes it as pretty as it is tasty. Trust me, your home will smell like a Christmas candle shop while this beauty bakes!
Why You’ll Love This Cranberry Gingerbread Loaf
Let me count the ways this loaf will steal your heart (and probably your last slice):
- The moistest crumb you’ll ever taste – thanks to buttermilk and molasses working their magic
- Festive flavors that dance on your tongue – spicy ginger meets tart cranberries in every bite
- Effortless prep – just one bowl and a loaf pan between you and holiday bliss
- That showstopper look with ruby cranberries peeking through dark gingerbread
- The way your whole house smells like Christmas morning while it bakes
Seriously, this Cranberry Gingerbread Loaf is like wrapping yourself in a cozy blanket – but edible!
Ingredients for Cranberry Gingerbread Loaf
Gather these simple ingredients – you probably have most in your pantry already! I like to group them on my counter before starting (fewer frantic cupboard searches mid-mix).
Dry Ingredients
- 2 cups all-purpose flour (spoon & leveled)
- 1.5 tsp ground ginger – the star of the show!
- 1 tsp cinnamon – for cozy warmth
- ½ tsp ground cloves – just enough to tingle your tastebuds
- ¼ tsp salt – balances the sweetness
- 1 tsp baking soda – our rising agent
Wet Ingredients
- ½ cup unsalted butter, softened (important for proper creaming)
- ½ cup brown sugar – dark or light both work
- 1 large egg – room temperature blends easier
- ½ cup molasses – Grandma Brer Rabbit brand is my favorite
- 1 cup buttermilk – no substitute for that tangy moisture!
The Star Add-In
- 1 cup fresh or frozen cranberries (no need to thaw!) – look for plump, shiny ones
How to Make Cranberry Gingerbread Loaf
Now for the fun part! Making this loaf is almost as enjoyable as eating it. Follow these simple steps, and you’ll have a spiced masterpiece in no time.
Step 1: Preheat and Prepare
First things first – crank that oven to 350°F (175°C). While it heats, grab your trusty 9×5-inch loaf pan and grease it well with butter or nonstick spray. I like to dust mine with a bit of flour too – helps the loaf slide out perfectly later!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together all those gorgeous spices with the flour, baking soda, and salt. The scent alone will make your kitchen smell like happiness! Make sure everything’s evenly distributed – we want perfect spice in every bite.
Step 3: Cream Wet Ingredients
Now grab a large bowl and beat that softened butter with brown sugar until it’s light and fluffy – about 2 minutes should do it. Add the egg and molasses, mixing until everything’s beautifully combined. The mixture should be smooth with a deep caramel color that’ll make your mouth water already.
Step 4: Combine and Bake
Here’s where the magic happens! Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix just until combined – overmixing is the enemy of tender crumb! Gently fold in those gorgeous cranberries (I like to reserve a handful to press on top for extra visual appeal). Pour into your prepared pan and bake for 50-60 minutes. The loaf is done when a toothpick comes out with just a few moist crumbs – trust your nose, the smell will tell you when it’s close!
Tips for the Perfect Cranberry Gingerbread Loaf
A few tricks I’ve learned after making this loaf dozens of times:
- Butter matters – Take it out 1-2 hours before baking. Properly softened butter creams beautifully with sugar for that perfect texture.
- Don’t overmix – Once you add flour, mix just until combined. A few lumps are okay! Overworking develops gluten and makes it tough.
- Watch the bake time – Ovens vary. Start checking at 50 minutes – the edges should pull away slightly from the pan.
- Cool properly – Let it rest in the pan for 10 minutes before transferring to a rack. This prevents crumbling.
Follow these, and you’ll get bakery-quality results every time!
Cranberry Gingerbread Loaf Variations
Want to put your own spin on this Cranberry Gingerbread Loaf? Here are my favorite easy tweaks:
- Dried cranberries – Use ¾ cup instead of fresh for a sweeter, chewier bite (soak in hot water first to plump them up)
- Orange zest – Add 1 tablespoon to the batter for bright citrus notes that pair beautifully with the cranberries
- Extra spice – Toss in ¼ teaspoon nutmeg or allspice if you really want those holiday flavors to pop
- Glazed top – Drizzle with a simple powdered sugar glaze after cooling for extra sweetness
The great thing about this recipe? It welcomes creativity while still tasting amazing!
Serving and Storing Cranberry Gingerbread Loaf
This Cranberry Gingerbread Loaf tastes wonderful on its own, but I love serving it warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream melting over the top. For breakfast? Toast slices lightly and spread with cream cheese – absolute heaven! Store leftovers in an airtight container at room temperature for up to 3 days (if it lasts that long). The flavors actually deepen overnight, making day-two slices extra special.
Cranberry Gingerbread Loaf Nutrition
Let’s be real – we’re not eating gingerbread for diet food! But since you asked, here’s the scoop: Each generous slice of this Cranberry Gingerbread Loaf runs about 220 calories with 35g carbs. Exact numbers vary based on your specific ingredients (I won’t judge if you add extra molasses!). It’s all about balance – enjoy a slice with your afternoon tea guilt-free.
FAQs About Cranberry Gingerbread Loaf
Can I use dried cranberries instead of fresh?
Absolutely! Use ¾ cup dried cranberries (soak them in hot water for 10 minutes first to plump up). They’ll be sweeter than fresh but still delicious. I actually keep dried cranberries in my pantry year-round for emergency gingerbread cravings!
Why did my loaf sink in the middle?
Oh no! This usually happens if the loaf wasn’t fully baked or if you opened the oven door too early. Next time, test with a toothpick until just a few moist crumbs cling to it. And resist peeking – that rush of cold air makes cakes fall!
Can I freeze this gingerbread loaf?
You bet! Wrap cooled slices tightly in plastic, then foil. Freeze for up to 3 months. Thaw at room temperature when those winter spice cravings hit. Pro tip: Freeze individual slices for easy single servings with your morning coffee.
My molasses is super thick – help!
No worries! Just warm the jar in a bowl of hot water for a few minutes to loosen it up. Or microwave for 10-second bursts. Sticky molasses means your measuring cup will thank you for a quick spray of cooking oil first!
Can I make this into muffins instead?
Yes! Fill greased muffin cups ⅔ full and bake at 375°F for 18-22 minutes. Perfect for holiday gift baskets or breakfast on-the-go. Just watch them closely – they bake faster than the loaf.
Cranberry Gingerbread Loaf
A moist and flavorful loaf combining the warmth of gingerbread with the tang of cranberries.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1.5 tsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.5 cup brown sugar
- 1 large egg
- 0.5 cup molasses
- 1 cup buttermilk
- 1 cup fresh or frozen cranberries
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Whisk flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- Cream butter and brown sugar until light. Beat in egg and molasses.
- Alternately add dry ingredients and buttermilk, mixing until just combined.
- Fold in cranberries. Pour batter into prepared pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack.
Notes
- Fresh cranberries provide a tart contrast, but dried can be substituted.
- Store in an airtight container for up to 3 days.
- For extra spice, add 0.25 tsp nutmeg.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
