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    Home » Desserts » Cakes & Cupcakes

    Glazed Cranberry Quick Bread with Crystallized Ginger Recipe

    Published: Nov 18, 2011 · Modified: Sep 25, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 34 Comments

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    This glazed cranberry and ginger loaf is fantastic with a cup of tea or coffee, at breakfast or as an afternoon snack.
    This glazed cranberry and ginger loaf is fantastic with a cup of tea or coffee, at breakfast or as an afternoon snack. #cranberry #ginger #quickbread

    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.

    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 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.

    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.

    The glaze:

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

    CranberryGingerBread5

    Drizzle over cooled quick bread.

    Slice and serve.

    This glazed cranberry and ginger loaf is fantastic with a cup of tea or coffee, at breakfast or as an afternoon snack. #cranberry #ginger #quickbread

    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)

    This glazed cranberry and ginger loaf is fantastic with a cup of tea or coffee, at breakfast or as an afternoon snack.
    5 from 1 vote
    Print Pin Rate
    Course: Breads, Breakfast
    Cuisine: American
    Keyword: Cakes and Cupcakes
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Cooling TIme: 1 hour
    Total Time: 2 hours 20 minutes
    Servings: 12 Slices
    Calories: 291kcal
    Author: Dara Michalski | Cookin' Canuck

    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
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    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

    Serving: 1Slice | Calories: 291kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 147mg | Potassium: 172mg | Fiber: 1g | Sugar: 28g | Vitamin A: 375IU | Vitamin C: 3.3mg | Calcium: 97mg | Iron: 1.1mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    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.

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    115Shares
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      Reader Interactions

      Comments

      1. tais soares

        February 10, 2014 at 1:31 pm

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

        Reply
      2. Marian

        July 13, 2012 at 10:55 am

        What is the extra 2 tbsp of milk for?

        Reply
      3. 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!

        Reply
      4. 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

        Reply
      5. Traci

        November 25, 2011 at 7:17 pm

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

        Reply
      6. 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!

        Reply
      7. 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!

        Reply
      8. 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!

        Reply
      9. 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.

        Reply
        • 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.

          Reply
      10. 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.

        Reply
      11. 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!

        Reply
      12. 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!

        Reply
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