Save to Pinterest This warmly spiced ginger cranberry loaf is one of my favorite ways to fill the house with festive aromas each winter. With bursts of tart cranberries, zesty orange, and chewy bits of crystallized ginger, every bite is pure holiday comfort. Enjoy it as a mid-afternoon treat with tea or gift it to friends during December gatherings.
When my kids come back from sledding with pink cheeks and cold noses this loaf is always their top request It feels like a hug in bread form and reminds me of cozy afternoons baking with my grandmother during the holidays
Ingredients
- All-purpose flour: Provides structure and keeps the loaf tender Use a high-quality unbleached flour if possible
- Baking powder and baking soda: These work together to give a light rise and delicate crumb Always use fresh leaveners for the best lift
- Salt: Enhances the sweetness and brings out each spice
- Ground ginger: The star of the show Go for a good brand as the warmth shines through
- Ground cinnamon and nutmeg: Add depth and classic holiday spice Choose freshly ground nutmeg for the best flavor if you can
- Unsalted butter: Gives richness and moist texture Melted for easy mixing Use good European-style butter for a creamier loaf
- Light brown sugar: Sweetens and gives a hint of caramel Choose soft moist brown sugar for easy incorporation
- Eggs: Bind ingredients and help the loaf rise Select large room-temperature eggs for even mixing
- Whole milk: Adds moisture and a supple crumb Whole milk adds more richness than low-fat types
- Plain yogurt or sour cream: Contributes subtle tanginess and keeps the loaf moist Use full-fat for the best result
- Vanilla extract: Enhances the spice and fruit flavors Real vanilla extract delivers a deep aroma avoid imitation types
- Orange zest: Brightens the batter and pairs perfectly with cranberry and ginger Choose an organic orange for the most flavorful zest
- Fresh or dried cranberries: Give pops of tartness Fresh work beautifully but high-quality dried cranberries work too Soak if using dried
- Crystallized ginger: Adds chewy spicy bits in every bite Look for soft moist pieces in specialty or bulk sections
- Chopped walnuts or pecans: add crunch and a nutty backdrop Use fresh nuts store in the freezer for best taste and texture optional
Instructions
- Preheat and Prepare:
- Get the oven ready by preheating to 350 degrees Fahrenheit or 175 degrees Celsius Grease a standard loaf pan with butter or oil and line it with parchment paper to make unmolding effortless
- Mix Dry Ingredients:
- In a large mixing bowl combine flour baking powder baking soda salt ginger cinnamon and nutmeg Whisk well so every bite is spiced evenly and the leavening is distributed
- Combine Wet Ingredients:
- In a separate bowl whisk the melted and cooled butter with brown sugar until completely blended Add one egg at a time whisking thoroughly then blend in the milk yogurt or sour cream vanilla extract and orange zest until smooth and creamy
- Bring It All Together:
- Gently fold the wet mixture into the dry ingredients using a spatula or wide spoon Mix only until you no longer see streaks of flour This helps keep your loaf tender and avoids toughness
- Add Fruit and Extras:
- Sprinkle the cranberries crystallized ginger and nuts if using over the batter Fold in gently just enough to distribute so every slice is loaded with bursts of flavor
- Fill the Pan:
- Transfer the batter into the prepared loaf pan and smooth the top with the spatula Aim for an even layer so it bakes uniformly
- Bake:
- Place the pan in the oven on the center rack Bake for around fifty to fifty five minutes The loaf is ready when it turns rich golden and a toothpick inserted into the tallest part comes out clean
- Cool and Serve:
- Let the loaf cool in its pan for about ten minutes This allows it to firm up and makes removing easier Carefully lift it out using the parchment then finish cooling on a wire rack before slicing
Save to Pinterest The crystallized ginger is my personal favorite because it gives chewy sharp bursts that remind me of the candied treats my mother used to sneak into her holiday cakes Growing up the best memories came from making this loaf together while Dutch carols played in the background and the whole house smelled like spice
Storage Tips
Let the loaf cool fully before wrapping tightly in plastic or beeswax wrap It will stay fresh at room temperature for up to three days For longer storage refrigerate for up to a week or freeze slices individually for quick snacks Place wax paper between slices before freezing for easier separation
Ingredient Substitutions
If you are out of plain yogurt sour cream will work beautifully If you do not have fresh cranberries high quality dried cranberries are a great substitute Just soak them in warm water for about ten minutes then drain well before folding into the batter Nut allergies are no problem simply leave the nuts out
Serving Suggestions
This loaf is best enjoyed fresh with coffee spiced tea or mulled wine For something fancier drizzle with a simple orange glaze made from powdered sugar and fresh orange juice The chunks of ginger and tart berries shine alongside a dollop of whipped cream or vanilla yogurt
Cultural History
Dutch holiday baking is famous for its spice blends and fruit loaves reminiscent of European tradities around Sinterklaas This recipe takes cues from those traditions using ginger and citrus zest much like classic peperkoek or ontbijtkoek found across the Netherlands
Seasonal Adaptations
Use fresh cranberries when they are in season for maximum tartness Swap zest from mandarins or tangerines for a slightly different winter citrus vibe Add a sprinkle of coarse sugar over the batter before baking for a sparkling festive crust
Success Stories
Neighbors rave about receiving this loaf as an edible holiday gift It brightens teacher appreciation days and family potlucks One reader told me she adapted it into muffins for her work brunch and they disappeared in minutes
Freezer Meal Conversion
To freeze for later wrap the cooled unsliced loaf tightly in two layers of foil or freezer wrap Thaw overnight at room temperature and it will taste bakery-fresh Slice before freezing for quick grab and go servings for the holiday season
Save to Pinterest This ginger cranberry loaf is sure to bring warmth and cheer to your holiday table It freezes well and makes a thoughtful homemade gift Enjoy every festive slice!
Common Recipe Questions
- → Can I use fresh or dried cranberries?
Both fresh and dried cranberries work well. Soak dried cranberries in warm water for 10 minutes, then drain before adding for the best texture.
- → What can I substitute for yogurt?
Plain yogurt or sour cream can be used interchangeably. Both toppings add moisture and tenderness to the loaf.
- → Is it possible to make this loaf nut-free?
Yes, simply omit the walnuts or pecans. The loaf will be soft and flavorful without nuts while remaining vegetarian.
- → How do I know when the loaf is baked?
Bake until a toothpick inserted in the center comes out clean, typically 50–55 minutes at 350°F (175°C).
- → What flavors pair well with this loaf?
Enjoy alongside spiced tea, mulled wine, or drizzle an orange glaze over the cooled loaf for extra citrusy flavor.
- → Can I freeze slices for later?
Yes, wrap individual slices tightly and freeze for up to three months. Thaw at room temperature before serving.