Cranberry Gingerbread Loaf

Cranberry Gingerbread Loaf

Cranberry Gingerbread Loaf
  • Prep Time

    10 minutes
  • Cooking Time

    1 hour 5 minutes
  • Serving Size

    1 loaf


  • Flour2 cups
  • Sugar1/4 cup
  • Baking powder2 teaspoons
  • Ginger1 1/2 teaspoons
  • Cinnamon1 1/2 teaspoons
  • Baking soda1 teaspoon
  • Salt1/2 teaspoon
  • Nutmeg1/4 teaspoon
  • Cloves1/4 teaspoon
  • Molasses1/2 cup
  • Milk1/2 cup
  • Vegetable oil1/4 cup
  • Eggs2
  • Vanilla1 teaspoon
  • Fresh Cranberries1 1/2 cups
  • Featured Product

    Fresh 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.