Cranberry Gingerbread

Name: Cranberry Gingerbread
Ingredients: 12 tablespoons melted butter; 2 eggs; 1/2 cup packed brown sugar; 1/2 cup granulated sugar; 1/2 cup molasses; 1/3 cup milk; 2 teaspoons grated fresh ginger; 1 teaspoon vanilla extract; 3/4 cup coarsely-chopped fresh cranberries; 1/3 cup finely diced crystallized ginger; 2 1/4 cups all-purpose flour; 1 tablespoon ground ginger; 2 teaspoons cinnamon; 1 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda

16 ingredients

5 steps

Ingredients

12 tablespoons melted butter
2 eggs
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup molasses
1/3 cup milk
2 teaspoons grated fresh ginger
1 teaspoon vanilla extract
3/4 cup coarsely-chopped fresh cranberries
1/3 cup finely diced crystallized ginger
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Directions

1

Whisk together butter, eggs, brown sugar, granulated sugar, molasses, milk, fresh ginger, vanilla, cranberries and crystallized ginger in a large bowl. Set aside.
2

In another bowl, sift together the flour, ground ginger, cinnamon, salt, baking powder and baking soda. Fold the flour mixture into the butter mixture, stirring until just blended.
3

Spoon the batter into a greased and floured loaf pan.
4

Bake 60 to 75 minutes at 325 degrees, until a toothpick inserted into the center of the loaf comes out clean.
5

Transfer to wire rack; let cool ~15 minutes.