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
Scale
- 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