This glazed cranberry quick bread with ginger is fantastic with a cup of tea or coffee, at breakfast or as an afternoon snack.
Glazed Cranberry Quick Bread Recipe
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.
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 cranberry bread:
Preheat oven to 325 degrees F. Grease a 8 ½- by 4 ½-inch loaf pan with butter or cooking spray.
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. 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.
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 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.
The glaze:
In a medium bowl, whisk together powdered sugar, lemon juice and salt until combined.
Drizzle over cooled quick bread.
Slice and serve.
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Glazed Cranberry Quick Berad
Ingredients
Bread:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons 1 stick unsalted butter, softened
- 1 ⅓ cups granulated sugar
- 1 tablespoon grated lemon zest
- 3 large eggs
- ¼ cup + 1 tablespoon 2% milk
- 1 cup fresh or frozen cranberries picked over
- ¼ cup finely chopped crystallized ginger
Glaze:
- ¾ cup powdered confectioner's sugar
- 4 ½ teaspoons fresh lemon juice
- ½ teaspoon grated lemon zest
- pinch salt
Instructions
- For the bread, preheat oven to 325 degrees F. Grease a 8½- by 4½-inch loaf pan with butter or cooking spray.
- 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.
- 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.
- 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 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.
- For the glaze: In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
tais soares
Boa tarde, é possível, fazer com cranberry secas.grata Tata
Marian
What is the extra 2 tbsp of milk for?