Glazed Cranberry Quick Bread with Crystallized Ginger Recipe

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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.

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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.

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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.

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

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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.

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Drizzle over cooled quick bread.

Slice and serve.

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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

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Glazed Cranberry & Crystallized Ginger Loaf (Quick Bread)

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

Yields Makes 1 loaf

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

    1. For the bread, preheat oven to 325 degrees F. Grease a 8½- by 4½-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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    Comments

    14. Cassie says

      Nov 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!

      Reply

    16. Annalise says

      Nov 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?

      Reply

      • Dara (Cookin' Canuck) says

        Nov 18, 2011 at 4:02 pm

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

        Reply

    21. Lynne says

      Nov 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

    23. kita says

      Nov 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

    24. nora says

      Nov 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) says

        Nov 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

    29. nora says

      Nov 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

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