Cranberry Gingerbread

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This gingerbread is super moist, tender, spicy and packed with cranberries. A festive, seasonal and yummy treat for the holiday season. This can be made up to 4 days ahead. Store at room temperature wrapped in plastic wrap. 


1/2 tablespoon Apple Pie Spice
2 teaspoons Ginger
2 cups frozen or fresh cranberries
1 cup sugar
1 stick unsalted butter, room temperature
2/3 cup dark brown sugar
1/2 cup whole milk
½ cup maple syrup
1/4 cup molasses
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten

Recipe Info

Difficulty Level: 
Prep Time: 
30 minutes
Cook Time: 
50 minutes
Total Time: 
1 1/2 hours plus cooling time
Serving size: 


1. Preheat oven to 350ºF.
2. Butter and flour a loaf pan or line with parchment paper. Set aside.
3. In a small non-reactive sauce pan, combine the cranberries, granulated sugar and 1 tablespoon water. Cook over medium heat, stiriring occassionally until cranberries form a thick syrupy sauce, about 10 minutes.
4. In a seperate sauce pan combine butter, brown sugar, milk, maple syrup and molasses. Bring to a simmer then remove from heat. Do not boil.
5. In a large bowl whisk together the flour, Apple Pie Spice, Ginger, baking powder, baking soda, and salt. Whisk in the butter - molasses mixture to the flour mixture, then the eggs. Mix until just combined.
6. Pour into the prepared pan. Drop spoonfuls of the cranberry mixture onto the surface. With a butter knife, swirl the cranberry sauce into the batter.
7. Bake for 50 minutes or until a toothpick comes out clean. Cool completely in the pan before cutting.
8. Store in an airtight container at room temperature for 3 days or freeze for up to 1 month.


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Recipe Tip:
For an extra punch of ginger, add in 1/2-1 teaspoon freshly grated ginger.
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