I found this recipe for the holidays. Food & Wine’s Kay Chun makes a gingerbread loaf…..adds plenty of tart fresh cranberries. The loaf can be sliced, spread with sweet butter and served with a hot cup of tea or coffee. A spicy, aromatic break during the holidays.
©2019 Barbara Moon Batista, Cranberry Gingerbread
Cranberry Gingerbread
Ingredients:
1/2 cup canola oil, plus more for greasing
3/4 cup unsulfured molasses
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon finely grated peeled fresh ginger
1 1/2 cups fresh cranberries, 6 oz, coarsely chopped
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees and Grease an 8x4 inch loaf pan (I used a 9x5 inch loaf pan).
In a large bowl, whisk the 1/2 cup canola oil with the molasses, brown sugar, eggs, ginger and cranberries.
3. In a medium bowl, sift the flour with the baking powder, baking soda, cinnamon, cloves and salt.
4. Whisk the flour mixture into the molasses mixture until well blended.
5. Scrape the batter into the prepared pan and bake for 50 minutes, until a cake tester inserted in the center comes out clean with a few moist crumbs attached. (Oven temps vary. I had to add 6 minutes to the bake time).
6. Transfer to a rack and let cool for 10 minutes, then unfold the gingerbread and let cool to room temperature before slicing and serving.
The gingerbread can be stored in an airtight container at room temperature for up to 3 days.