Glazed Cranberry Loaf with Crystallized Ginger

Servings: people

Calories: 411kcal

Author: Good Dinner Mom

If glaze is too thin, add more powdered sugar until desired pouring thickness is reached

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.

In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.

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.