Cranberry Gingerbread Loaf Recipe with Zesty Ginger Glaze

Today I’m sharing a Christmas morning favorite: Cranberry Gingerbread Loaf. This quick bread blends classic gingerbread spices with bright, juicy cranberries for a loaf that’s festive but not overly heavy. It’s quick to make and ideal for slicing while you open presents on Christmas morning.

Cranberries and ginger are a natural pairing. The tartness of the cranberries offsets the molasses sweetness and adds a festive pop to each bite. Serve the loaf plain for breakfast or dress it up with butter, lemon curd, or a dusting of powdered sugar for a simple dessert.

This cranberry gingerbread loaf also pairs beautifully with ice cream if you want a more indulgent finish. However you serve it, it’s an easy holiday bake that’s likely to become a new tradition.

Ingredients

• Flour – all-purpose.
• Spices – a warm gingerbread mix: ground ginger, cinnamon, cloves, plus salt and a pinch of black pepper to enhance the flavors.
• Molasses – unsulphured molasses is best. Thinning it with hot water helps it incorporate into the batter and yields a moister loaf.
• Butter – unsalted, softened to room temperature for creaming.
• Brown sugar – dark brown sugar deepens the molasses notes.
• Egg – one large egg binds the batter.
• Vanilla – use pure vanilla extract for best flavor.
• Cranberries – fresh is preferred. If using frozen, soak briefly in hot (not boiling) water to soften, then chop before adding to the batter.

Instructions

Below are concise, step-by-step instructions. Full ingredient amounts and timings are provided in the recipe card.

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with baking spray or butter. Whisk the flour, baking soda, salt, and spices together in a large bowl; set aside.

In a mixer, beat the softened butter until light. Add the brown sugar and beat until combined. Lower the speed and mix in the egg and vanilla.

Stir the molasses and hot water together in a separate bowl to thin the molasses, then, with the mixer on low, add the flour mixture alternating with the warm molasses until just combined.

Fold in the minced fresh ginger (or ginger paste) and the chopped cranberries with a spatula, mixing just until evenly distributed — avoid overmixing.

Stir until the cranberries are distributed evenly throughout the batter.

Pour the batter into the prepared pan. Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool the loaf in the pan for about 10 minutes, then invert it onto a wire rack to finish cooling. Serve warm or at room temperature with a light dusting of powdered sugar, butter, or lemon curd.

👩‍🍳Expert tip

Substitutions and variations

This loaf is delicious as written, but here are a few swaps to consider if you’re missing an ingredient. Note that the recipe hasn’t been tested with alternative flours or egg replacements.

• Ginger – If you don’t have fresh ginger, add another 1/2 tablespoon ground ginger, or use candied ginger chopped finely.
• Brown sugar – Light brown sugar can replace dark brown sugar if needed.
• Molasses – Treacle works as a substitute for molasses in this loaf.

Storage

Store the loaf tightly wrapped at room temperature for up to 5 days. For longer storage, freeze the fully cooled loaf wrapped well for up to 3 months; thaw before serving.

FAQ

Related recipes

📖Recipe

Cranberry Gingerbread Loaf

This Cranberry Gingerbread Loaf is studded with fresh cranberries and a generous amount of ginger for a festive holiday bread that works for breakfast or dessert.

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Breakfast, Dessert

Cuisine American

Servings 8

Calories 212 kcal

Equipment

• 9×5 loaf pan
• Stand mixer or hand mixer

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1½ tsp ground cinnamon
• 1 tbsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp Kosher or fine sea salt
• ⅛ tsp ground black pepper
• ¾ cup dark unsulphured molasses
• ¾ cup hot water (not boiling)
• ½ cup (1 stick) unsalted butter, softened
• ⅓ cup (71 g) packed dark brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 tsp minced fresh ginger or ginger paste
• 1 cup (8 oz) chopped fresh or frozen cranberries (soften frozen cranberries in hot water for 10 minutes)

Instructions

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together the flour, baking soda, cinnamon, ground ginger, cloves, salt, and black pepper.
3. Mix the molasses with the hot water and set aside.
4. Beat the softened butter until creamy. Add the brown sugar and beat until combined, scraping the bowl as needed. Reduce speed and beat in the egg and vanilla.
5. With the mixer on low, add the flour mixture, alternating with the molasses mixture, until just combined. Fold in the minced ginger and cranberries gently.
6. Transfer the batter to the prepared pan and bake 50–60 minutes, or until a toothpick comes out clean. Cool in the pan briefly, then invert onto a wire rack to finish cooling.
7. Serve warm or at room temperature, plain or with powdered sugar, butter, or lemon curd.

Notes

Storage: Store at room temperature for up to 5 days, or freeze wrapped for up to 3 months.

Nutrition*

Serving: 1 slice | Calories: 212 kcal | Carbohydrates: 23 g | Protein: 3.6 g | Fat: 12.4 g | Saturated Fat: 7.4 g | Cholesterol: 77 mg | Sodium: 3025 mg | Potassium: 215 mg | Fiber: 1.4 g | Sugar: 13.1 g | Calcium: 45 mg | Iron: 2 mg

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.

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