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Cranberry Gingerbread Loaf

Cranberry Gingerbread Loaf

Cranberry Gingerbread Loaf


  • Delicious recipe Prep time: 10 minutes
  • Delicious recipe Cook time: 1 hour 5 minutes
  • Delicious recipe Servings: 1 loaf
  • Delicious recipe Specialty: V, K
Nutritional Information


1 loaf

2 cups flour

1/4 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons ginger

1 1/2 teaspoons 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 eggs

1 teaspoon vanilla

1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries


Preheat oven to 325º. 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.


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Margaret from Palos Hills, IL 12/15/2018 at 11:28 AM

Good blend of spices and flavors, but I expected a little more sweetness. Granted, it is a bread, not a cake, and I would not care for overpowering sweetness, but when using fresh cranberries maybe sugar should be increased. I will add toppings when serving it at home, but I wanted to make this bread to serve to a group of volunteers working outside. I will increase sugar next time, or make something else a little more portable that does not require toppings. I want to savor what I expected from all those delicious baking odors!

My Husbands favorite

Debbie from Georgetown, DE 02/12/2015 at 04:13 PM

I always double this because it never lasts long! Delicious plain, toasted, buttered.

Virginia from La Mesa CA

12/10/2014 at 02:06 AM

Great flavor. Put whipped Greek yogurt w/creamed cheese and top with raspberry preserves

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06/16/2011 at 09:25 AM

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