Nov 18
2011

Glazed Cranberry Quick Bread with Crystallized Ginger Recipe

Glazed-Cranberry-Quick-Bread-with-Crystallized-Ginger-Recipe-Cookin-Canuck

With a cup of tea and a slice of this bread by my side, I am in slothful heaven. Whether your house is going to be busting at the seams with guests or you are spending the Thanksgiving weekend with just immediate family close at hand, you will probably be spending some lazy mornings in your pajamas. I know I will. Preferably the cozy red plaid pjs – they are made for some serious lounging. One of the things I enjoy the most about the holiday weekend (well, besides the family, friends and food, of course) is the three long, lazy days after the flurry of Thursday’s activity. After overloading on Thanksgiving turkey and holiday side dishes, I find myself craving something sweet, such as the glazed quick bread, filled with fresh cranberries and crystallized ginger.

Of course, this bread shouldn’t be relegated solely to post-holiday snacking. This would make a wonderful hostess gift or a holiday offering for your neighbors. Alternatively, make a double batch and keep the extra loaf in the freezer, wrapped well in plastic wrap and a resealable freezer bag, to be enjoyed at a later time.

CranberryGingerBread1

I happened to have some extra crystallized ginger and a load of fresh cranberries after making a batch of Crockpot Apple & Cranberry Sauce with Crystallized Ginger. With a tried and true quick bread formula at my fingertips (thanks to some adaptations from an America’s Test Kitchen recipe), I set to work making this sweet bread that is touched with a little tartness from the cranberries and a zing from the ginger. By the way, see my recipe for Glazed Pink Grapefruit Quick Bread for another easy breakfast treat. After all, the height of citrus season is just around the corner.

If you are looking for ideas for your Thanksgiving feast, be sure to check out Thanksgiving Recipes: Entrees, Side Dishes, Sauces & Desserts.

The recipe:

The bread:
Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.

In a medium bowl, whisk together flour, baking powder and salt.

CranberryGingerBread2

In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a 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 overbeat or the bread will be tough.

CranberryGingerBread3

Remove the bowl from the mixer and, using a rubber spatula, stir in the cranberries and chopped crystallized ginger.

CranberryGingerBread4

Pour the batter into prepared pan 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. 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.

Glaze:

In a medium bowl, whisk together powdered sugar, lemon juice and salt until combined.

CranberryGingerBread5

Drizzle over cooled quick bread.

Slice and serve.

CranberryGingerBread6

Other cranberry quick bread or muffin recipes:
Guilty Kitchen’s Cranberry Walnut Muffins
Elana’s Pantry’s Gluten Free Cranberry Almond Loaf
Bake at 350’s Four-Ingredients Cranberry Pumpkin Muffins
Aggie’s Kitchen’s Cranberry Orange Quickbread

Glazed Cranberry & Crystallized Ginger Loaf (Quick Bread)

Yield: Makes 1 loaf

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • Bread:
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 tbsp (1 stick) unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 1 tbsp grated lemon zest
  • 3 large eggs
  • 1/4 cup plus 1 tbsp 2% milk
  • 1 cup fresh or frozen cranberries, picked over
  • 1/4 cup finely chopped crystallized ginger
  • Glaze:
  • 3/4 cup powdered (confectioner's) sugar
  • 4 1/2 tsp fresh lemon juice
  • 1/2 tsp grated lemon zest
  • Pinch salt

Instructions

  1. For the bread, preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.
  2. In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes.
  3. Add eggs, one at a time, beating to combine after each addition.
  4. Turn the mixer to low and gradually add the flour mixture and milk. Beat until just combined.
  5. Take care not to overbeat or the bread will be tough.
  6. Remove the bowl from the mixer and, using a rubber spatula, stir in the cranberries and chopped crystallized ginger.
  7. Pour the batter into prepared pan and level with a spatula.
  8. Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 50 to 60 minutes. Let the bread sit in the pan for 10 minutes.
  9. 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.
  10. For the glaze: In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.

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{ 34 comments… read them below or add one }

1 Monique November 18, 2011 at 6:27 am

It looks so good.

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2 Barbara @ Barbara Bakes November 18, 2011 at 6:31 am

Such a pretty quick bread. Thanks for the reminder about how much I love cranberries in baked goods.

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3 Katrina November 18, 2011 at 6:35 am

This is such a great thanksgiving recipe! I love how easy and pretty it is :)

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4 marla November 18, 2011 at 6:53 am

“Slothful Heaven” Bring it. With lots and lots of this quick bread :) xxoo

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5 Natalie @ Cooking for My Kids November 18, 2011 at 6:55 am

Wow! This looks amazing. Cranberries, bread, and topped with a glaze. Perfect!

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6 Curt November 18, 2011 at 6:55 am

This would be perfect for breakfast!

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7 Maria November 18, 2011 at 7:30 am

I adore anything with the cranberry/orange combo! Your bread looks superb!

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8 foodwanderings November 18, 2011 at 7:34 am

Love this cranberry quick bread Dara. But you can win me over even with a hint of naything cranberries! :) Happy Thanksgiving!

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9 Jessica November 18, 2011 at 8:08 am

Love the photo of the cranberries and ginger in the bowl. So bright, fresh, and colorful!

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10 Pretend Chef November 18, 2011 at 8:18 am

This bread sounds and looks amazing. Perfect treat for Thanksgiving. Crave worthy.

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11 Julie @ Table for Two November 18, 2011 at 8:49 am

This looks amazing. I love cranberries :) by the way, I love your whisk photo — it looks like it has a heart on the top (or maybe it is that way)!

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12 Belinda @zomppa November 18, 2011 at 9:35 am

I need to grab my PJs and join you!

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13 Delishhh November 18, 2011 at 10:13 am

Love love cranberry orange combob – and it must taste as good with ginger. . .fabulous!

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14 Cassie November 18, 2011 at 10:36 am

This is beautiful bread. I love quick breads and this combination is heavenly. Crystallized ginger is such an interesting flavor and to pair it with cranberries is genius!

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15 Marina {Yummy Mummy} November 18, 2011 at 11:20 am

Absolutely gorgeous and perfect for the holidays. The ginger is a lovely addition, and I love fresh cranberries in breads and muffins. Stumbled this! Have a great weekend.

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16 Annalise November 18, 2011 at 12:54 pm

Love this, going to make it for sure. And because I want to limit my time as much as possible in grocery stores during the next week, where do you get your crystallized ginger?

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17 Dara (Cookin' Canuck) November 18, 2011 at 4:02 pm

Thanks, Annalise. Whole Foods sells crystallized ginger in the bulk food section. I hope you enjoy the bread!

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18 Yuri - Chef Pandita November 18, 2011 at 5:15 pm

I have all the ingredients to make this! Such a gorgeous bread. Weekend project :)

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19 Yadsia @ShopCookMake November 18, 2011 at 6:50 pm

great idea to use fresh cranberries.

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20 Tickled Red November 20, 2011 at 7:34 am

I am such a sloth and this is right up my alley! Love this recipe, the crystallized ginger on my goodness!

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21 Jenny Flake November 20, 2011 at 7:42 am

What a perfect recipe for the holidays! Love that fun little whisk too Dara :) Have a great rest of your weekend.

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22 Lynne November 20, 2011 at 1:18 pm

You had me with the crystallized ginger! I could eat it constantly and try to incorporate it in many of my desserts. This bread looks so Thanksgiving! Yummy!

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23 Nutmeg Nanny November 20, 2011 at 2:52 pm

This looks amazing!!! I love recipes containing fresh cranberries. Especially since I have 4 bags sitting in my fridge. I gotta give this recipe a try!

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24 kita November 20, 2011 at 6:51 pm

I may not make it til after Thanksgiving to try this recipe out! I may just make it tomorrow morning while prepping all the T-day events in my pjs! It sounds delicious.

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25 nora November 21, 2011 at 6:24 am

Heads up that the directions in the recipe do not include folding in the ginger or cranberries…My ginger ended up in the mini food processor while the bread was in the oven.. Flavor was still very good.. Cooked it in cast iron bread pans so lowered the temp to 310.

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26 Dara (Cookin' Canuck) November 21, 2011 at 6:51 am

Nora, I’m so sorry! I hope you have a chance to try it again with the ginger. I’m making the change to the recipe.

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27 Deborah November 21, 2011 at 10:37 am

I’m loving the combination of cranberries and ginger. This looks like a truly delicious breakfast idea!

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28 sara November 21, 2011 at 3:58 pm

Yum, this looks so, so good! Perfect for autumn – cranberries and ginger make such a delicious combination!

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29 Jen at The Three Little Piglets November 22, 2011 at 10:44 pm

Ooh, cranberries and ginger are so good together! What a pefect breakfast treat!

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30 Traci November 25, 2011 at 7:17 pm

Pure evil (delicious) goodness! This is perfect for a Black Friday breakfast!

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31 nora November 27, 2011 at 7:48 am

Dara… even without the ginger I found myself hoarding the loaf…Mission accomplished as I nibbled on the last piece yesterday… I am very conscious about my carbs, so it is a huge testimony to the recipe that I enjoyed it that much! Next time.. with.. the ginger.. Thx. Nora

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32 Roxana GreenGirl {A little bit of everything} November 28, 2011 at 4:35 am

haha, my comfy holiday pj’s are red!
I love ginger both ginger and cranberry desserts and this quick bread is gonna bake in my oven pretty soon!

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33 Marian July 13, 2012 at 10:55 am

What is the extra 2 tbsp of milk for?

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34 tais soares February 10, 2014 at 1:31 pm

Boa tarde, é possível, fazer com cranberry secas.grata Tata

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