Description
This cranberry gingerbread loaf is a lightly sweetened yet highly flavorful gingerbread baked with a swirl of tart cranberry sauce.
Ingredients
Units
Scale
- 1 stick unsalted butter, plus more for greasing the pan
- 1/3 cup molasses
- 1/4 cup maple syrup
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 1/2 tablespoons ground ginger
- 1/2 cup of Greek yogurt
- 2 eggs, beaten
- 1 cup cranberry sauce (such as this one)
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Add the butter, molasses, maple syrup, and brown sugar to a saucepan. Heat over low until warm and the butter is melted. Stir to combine with the sweeteners, then remove from the heat and let cool for a few minutes. Grease a loaf pan with butter.
- Whisk together the flour, salt, baking powder, baking soda, and spices in a mixing bowl. Stir in the yogurt, eggs, and butter mixture. Stir until combined and the dry ingredients are completely incorporated. Then, transfer the batter to the prepared loaf pan. Spoon the cranberry sauce over the top of the batter and use a knife to swirl it in. Top it off with the chopped pecans.
- Transfer the cake to a rack in the center of the preheated oven. Bake for about 50-55 minutes or until a knife inserted into the center comes out clean. Check in a couple of places to make sure you're not just hitting the cranberry sauce.
- Allow the cake to cool for 5 minutes before tipping it out onto a cooling rack to cool completely. Store it covered at room temperature and eat within three or four days.
Notes
Adapted from this Sticky Cranberry Gingerbread recipe in The New York Times.
- Prep Time: 30
- Cook Time: 55
- Category: Holidays
- Method: Baking
- Cuisine: German
