Go Back

Glazed Cranberry Loaf with Crystallized Ginger

Author: Good Dinner Mom


  • Bread:
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tbsp 1 stick unsalted butter, softened
  • Note: If you don't have unsalted butter, do not add the 1/2 teaspoon salt listed above and just use regular salted butter
  • 1 1/3 cups granulated sugar
  • 1 Tablespoon grated lemon zest
  • 3 large eggs
  • 1/4 cup plus 1 Tablespoon milk, any fat content (I used whole milk)
  • 1 cup fresh or frozen cranberries, picked over
  • 1/4 cup finely chopped crystallized ginger
  • Glaze:
  • 3/4 cup powdered, confectioner's 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


  • For the bread, preheat oven to 325 degrees F. Grease one regular loaf pan (8 1/2- by 4 1/2-inch), or four mini (6- by 3-inch) with butter or cooking spray.
  • In a medium bowl, whisk together flour, baking powder and salt, Set aside.
  • In the bowl of a stand mixer (or a large bowl, using a hand mixer) 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.
  • Turn the mixer to low and gradually add the flour mixture and milk. Beat until just combined.
  • Take care not to over beat or the bread will be tough.
  • Remove the bowl from the mixer and, using a rubber spatula. Stir in the cranberries and chopped crystallized ginger.
  • Pour the batter into prepared pan(s) and level with a spatula.
  • Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 50 to 60 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 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.