Fresh cranberries, lemon zest and crystallized ginger combine in a moist quick recipe and drizzled with citrus glaze for a really good cranberry bread.
This IS really good cranberry bread! Follow the recipe and you’ll get tender cake, an easy quick-bread, and a flavorful dense muffin all in the same bite. Made with fresh cranberries that are juicy, tart and tangy, crystallized ginger that is ginger-ale in candy form – bright, spicy and fruity but not overpowering, and lemon zest for a bright but subtle after-taste.
The mini-loaf version is perfect for gift-giving or for cutting into bite-sized pieces to serve at a party. Seriously, this quick bread recipe is melt-in-your-mouth moist, sweet and tart, as well as crisp-crunchy all at the same time. It just might become a regularly requested treat.
I’ve got a few tips to help make this recipe fool-proof for perfectly moist loaves; be sure not to over-beat the batter after incorporating flour or the bread will be tough. Also watch your loaves as they bake, the bread should be taken out of the oven when a few crumbs still cling to a toothpick inserted in the middle. (Baked goods continue to “finish” after being removed from the heat.)
Cranberries have many health benefits, and they’re delicious when added to smoothies, salads or even oatmeal. Plus, there are many great recipes featuring cranberries; like Cranberry Upside Down Cake, Cranberry Pomegranate Relish and let me tell you, this Cranberry Fruit Salad is the BEST fluff salad recipe you’ll ever make. So, before the cranberry season ends, stock up on extra bags and you’ll have fresh-frozen cranberries ready all year long (cranberries can be refrigerated for 3-4 weeks and frozen for 10-12 months).
Glazed Cranberry Loaf with Crystallized Ginger
Ingredients
For the cranberry loaf
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ⅓ cups granulated sugar
- 1 Tablespoon grated lemon zest
- 3 large eggs
- ¼ cup whole milk Sour cream also can be used for more tang
- 1 ½ cup fresh or frozen cranberries if using frozen, best to thaw them first
- ⅓ cup finely chopped crystallized or candied ginger
For the glaze
- ¾ cup powdered sugar
- 5 teaspoons fresh lemon juice
- 1 teaspoon grated lemon zest
- Pinch salt
Note:
- If glaze is too thin, add more powdered sugar until desired pouring thickness is reached
Instructions
For the cranberry loaf:
- Preheat oven to 350°F. Grease one regular loaf pan (8 ½- by 4 ½-inch), or four mini (6- by 3-inch) with butter or cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment set on medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes.
- Add eggs, one at a time, beating to combine after each addition. Add the sour cream and give it one more quick spin in the mixer.
- Turn the mixer to low and gradually add the flour mixture. Beat until just combined.
- Remove the bowl from the mixer. Stir in the cranberries and chopped, crystallized ginger.
- Pour the batter into prepared pan(s) and level with a spatula. The batter will be rather thick, especially if your cranberries are frozen. You may have to "mold" the batter into the pan. That's fine, then level as best you can with the spatula.
- Bake until the top is golden and a toothpick inserted in the center comes out with only a few crumbs attached, 45 to 50 minutes for regular sized pan, 25-28 minutes for mini pans. Let the bread sit in the pan for 10 minutes.
- Run a knife around the outside (do this thoroughly) and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.
For the glaze:
- In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.
Notes
- If you don't have unsalted butter, you may the ½ teaspoon salt listed above and just use regular salted butter.
- As mentioned above, for the milk, you may also use sour cream. Any nut milk works too.
- I recommend thawing the cranberries if they're frozen because the batter will pour into the loaf pan easier. If you don't thaw them, they'll still bake up great, you might have to manipulate the batter into the loaf pan with your fingers since it might end up thickening to cookie dough consistency, especially if you use sour cream in place of the milk.
Where do you come up with your nutrition facts?? 86% sodium??? The bread would taste horrible. Also all the facts seem wrong.
I’m still going to make the bread because it looks good but gets your facts straight.
Marlene, My site has just transitioned over to a new recipe card and calculated the ingredients as if the bread was one serving, hence why it appeared that “all the facts seem wrong”. Thanks for pointing it out. Corrections have been made to get my facts straight.
Awesome! 😊 I just read my labels and was confused. I’m excited to try your bread!
Also, is crystallized ginger in the store? Or do you have to make it?
Yes, you can find crystallized ginger in the spice section. I actually have recently used candied ginger (usually in the bulk section) and prefer it. It’s a bit softer. But either works great. Hope you like the recipe, Marlene. I’ve had a couple people comment that it took a lot longer to bake than the recipe says so I’m going to make it later tonight again myself. Just to be check.
Marlene, since I know you’re making this recipe soon, I wanted to tell you to check the recipe again before making it as I’ve made a couple updates/changes. 🙂
I made these today after a looooong break from baking (nothing I do ever works!). We had some fresh cranberries from another recipe and I had some crystallized ginger and this was a recipe that came up when I searched those two ingredients.
I am very pleased with how this turned out. I used mini bundt molds (silicon) and it made 12. They are so adorable and the flavor is great. They have slightly chewy/firm outsides and a moist inside so it’s the perfect blend of textures (I’m sure this is partly due to the type of pan I used). Everything balances so nicely…the tart cranberries, the bright lemon and the sweetness of the batter and the drizzle. I got a hint of ginger every so often which was perfect for me.
The recipe was very easy to follow and EVEN I was able to pull it off. 🙂 I’m not a huge fan of cranberries but they totally work in this. Next time I might try it with raspberries or blueberries.
Andrea, I’m so glad this turned out for you and I hope your success with the cranberry bread will inspire you to try more baking recipes! 🙂 Most of my quickbreads are foolproof, btw- Try my Zucchini Carrot Banana Bread. It’s so good, this is what I’m making for neighbor gifts. I guarantee you can do it! I love your idea about making the cranberry bread with raspberries and blueberries. I happen to have some frozen blueberries in the freezer right now, and I’m going to have to try this suggestion myself. Thanks for your great comment. You made my day.
Hello
Bonjour.
J’aimerais la recette avec des mesures française svp
Je vous remercie. C’est très appétissant. Bravo.
Bonjour, je vais modifier la recette avec des mesures métriques dans la journée ou deux. Je vous remercie
Just made this for a family dinner. Doubled the recipe & made 2 loaves. It was a big hit! However, I love ginger, so I added extra, but I couldn’t really taste it after all. I used fresh cranberries & it turned out just lovely, beautiful presentation and delicious too!
Have you ever tried making this in a bundt pan? I love the loaf, but was thinking about making it as a bundt pan for a holiday party.
Hi Whitney, WOW I think it would be so beautiful in a bundt pan but I’ve never tried that. You just helped me decide what I’m making for MY family Christmas party on Sunday… I’ll make it on Saturday and report back, but don’t know if that’ll be too late for you. I think it should be fine. Thanks for the great idea!
Great recipie! followed it to a T!
I had only one issue, the top middle portion didn’t cook through entirely. I baked at 325 for 60 minutes, any suggestions?
Mine hadn’t baked AT ALL at 325. I had to raise the oven temp to 350 before they would even start to cook. Small loaves were at 325 for 35 minutes before I raised the temp. Been another 35 minutes and they are still raw in the middle. I’ll have to just keep checking until they are baked through…
Hi Jodie,
I’ve never had a problem with this happening when I make the Cranberry Bread. How did they end up turning out for you? I’ve made them using small aluminum loves on a baking sheet as well as a regular mini loaf non-stick pan. I’m sorry they weren’t a success for you.
It’s been In the oven now for one and a half hours! Still not cooked?? Why? Put oven up to 350
I’m not sure why the loaves would take that long. How did they turn out for you ultimately?
Have you had any luck freezing the loaves? I was just curious about the best way to freeze and thaw them. Thanks!
Hi Kayley, If you let the loaves cool COMPLETELY before freezing and make sure they’re air-tight sealed in plastic wrap or plastic bags, they should thaw out beautifully. Just set them out and let thaw overnight at room temperature. Thanks for making these yummy breads!
I’m not a huge fan of ginger. Is it okay to leave it out or at least reduce the amt of ginger?
Barb, you could reduce the amount substantially and it’ll taste fine. I like just a little in there because the ginger gives a nice almost peppery zing, but if you left it out, the bread would still be fabulous.
Do you leave cranberries whole ?
Jayne, Yes leave the cranberries whole. They’ll pop open a bit as the bread bakes. Enjoy!