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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe came with a loaf pan from Williams-Sonoma. The flavors are complex, and this is and a perfect dessert to bring to holiday get-togethers. You can add a glaze, but I prefer dusting the finished bread with sifted powdered sugar. Ingredients:
12 tablespoons melted butter |
2 eggs |
1/2 cup packed brown sugar |
1/2 cup granulated sugar |
1/2 cup molasses |
1/3 cup milk |
2 teaspoons grated fresh ginger |
1 teaspoon vanilla extract |
3/4 cup coarsely-chopped fresh cranberries |
1/3 cup finely diced crystallized ginger |
2 1/4 cups all-purpose flour |
1 tablespoon ground ginger |
2 teaspoons cinnamon |
1 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
Directions:
1. Whisk together butter, eggs, brown sugar, granulated sugar, molasses, milk, fresh ginger, vanilla, cranberries and crystallized ginger in a large bowl. Set aside.
2. In another bowl, sift together the flour, ground ginger, cinnamon, salt, baking powder and baking soda. Fold the flour mixture into the butter mixture, stirring until just blended.
3. Spoon the batter into a greased and floured loaf pan.
4. Bake 60 to 75 minutes at 325 degrees, until a toothpick inserted into the center of the loaf comes out clean.
5. Transfer to wire rack; let cool ~15 minutes.
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