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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

    115Shares
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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. 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.

        Reply
      2. 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!

        Reply
      3. Yadsia @ShopCookMake

        November 18, 2011 at 6:50 pm

        great idea to use fresh cranberries.

        Reply
      4. Yuri - Chef Pandita

        November 18, 2011 at 5:15 pm

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

        Reply
      5. 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?

        Reply
        • 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!

          Reply
      6. 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.

        Reply
      7. 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!

        Reply
      8. Delishhh

        November 18, 2011 at 10:13 am

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

        Reply
      9. Belinda @zomppa

        November 18, 2011 at 9:35 am

        I need to grab my PJs and join you!

        Reply
      10. 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)!

        Reply
      11. Pretend Chef

        November 18, 2011 at 8:18 am

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

        Reply
      12. Jessica

        November 18, 2011 at 8:08 am

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

        Reply
      13. 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!

        Reply
      14. Maria

        November 18, 2011 at 7:30 am

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

        Reply
      15. Curt

        November 18, 2011 at 6:55 am

        This would be perfect for breakfast!

        Reply
      16. Natalie @ Cooking for My Kids

        November 18, 2011 at 6:55 am

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

        Reply
      17. marla

        November 18, 2011 at 6:53 am

        "Slothful Heaven" Bring it. With lots and lots of this quick bread 🙂 xxoo

        Reply
      18. Katrina

        November 18, 2011 at 6:35 am

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

        Reply
      19. 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.

        Reply
      20. Monique

        November 18, 2011 at 6:27 am

        It looks so good.

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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