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.
MY OTHER RECIPESIf 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.
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.
Glaze:
In a medium bowl, whisk together powdered sugar, lemon juice and salt until combined.
Drizzle over cooled quick bread.
Slice and serve.
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)
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
Directions
- 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.
Monique says
It looks so good.
Barbara @ Barbara Bakes says
Such a pretty quick bread. Thanks for the reminder about how much I love cranberries in baked goods.
Katrina says
This is such a great thanksgiving recipe! I love how easy and pretty it is 🙂
marla says
“Slothful Heaven” Bring it. With lots and lots of this quick bread 🙂 xxoo
Natalie @ Cooking for My Kids says
Wow! This looks amazing. Cranberries, bread, and topped with a glaze. Perfect!
Curt says
This would be perfect for breakfast!
Maria says
I adore anything with the cranberry/orange combo! Your bread looks superb!
foodwanderings says
Love this cranberry quick bread Dara. But you can win me over even with a hint of naything cranberries! 🙂 Happy Thanksgiving!
Jessica says
Love the photo of the cranberries and ginger in the bowl. So bright, fresh, and colorful!
Pretend Chef says
This bread sounds and looks amazing. Perfect treat for Thanksgiving. Crave worthy.
Julie @ Table for Two says
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)!
Belinda @zomppa says
I need to grab my PJs and join you!
Delishhh says
Love love cranberry orange combob – and it must taste as good with ginger. . .fabulous!
Cassie says
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!
Marina {Yummy Mummy} says
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.
Annalise says
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?
Dara (Cookin' Canuck) says
Thanks, Annalise. Whole Foods sells crystallized ginger in the bulk food section. I hope you enjoy the bread!
Yuri - Chef Pandita says
I have all the ingredients to make this! Such a gorgeous bread. Weekend project 🙂
Yadsia @ShopCookMake says
great idea to use fresh cranberries.
Tickled Red says
I am such a sloth and this is right up my alley! Love this recipe, the crystallized ginger on my goodness!
Jenny Flake says
What a perfect recipe for the holidays! Love that fun little whisk too Dara 🙂 Have a great rest of your weekend.
Lynne says
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!
Nutmeg Nanny says
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!
kita says
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.
nora says
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.
Dara (Cookin' Canuck) says
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.
Deborah says
I’m loving the combination of cranberries and ginger. This looks like a truly delicious breakfast idea!
sara says
Yum, this looks so, so good! Perfect for autumn – cranberries and ginger make such a delicious combination!
Jen at The Three Little Piglets says
Ooh, cranberries and ginger are so good together! What a pefect breakfast treat!
Traci says
Pure evil (delicious) goodness! This is perfect for a Black Friday breakfast!
nora says
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
Roxana GreenGirl {A little bit of everything} says
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!
Marian says
What is the extra 2 tbsp of milk for?
tais soares says
Boa tarde, é possível, fazer com cranberry secas.grata Tata