Sticky Cranberry Gingerbread Recipe

Introduction

Sticky Cranberry Gingerbread is a warm and comforting dessert perfect for the colder months. This moist and flavorful treat combines the spicy notes of ginger and cinnamon with burst of tart cranberries, making it a holiday favorite. Serve it with a dollop of whipped cream or crème fraîche for an extra indulgence.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup molasses
• 2 large eggs
• 1 cup fresh or dried cranberries
• 1/2 cup chopped nuts (optional)
• Whipped cream or crème fraîche for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a baking dish to prevent sticking.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
3. Step 3: In a separate large bowl, beat the softened butter and brown sugar together until the mixture is fluffy and light in color.
4. Step 4: Add the molasses and eggs to the butter mixture, and mix thoroughly until smooth.
5. Step 5: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
6. Step 6: Fold in the cranberries and nuts if using, distributing them evenly throughout the batter.
7. Step 7: Pour the batter into the prepared baking dish and smooth the top with a spatula.
8. Step 8: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the gingerbread cool completely in the pan before wrapping and storing it in the refrigerator.
10. Step 10: Serve at room temperature, accompanied by whipped cream or crème fraîche for a delicious finish.

Tips & Variations

• Add a teaspoon of orange zest to the batter for a bright, citrus twist.
• Use gluten-free flour to make this recipe suitable for gluten intolerance.
• Substitute raisins or chopped apples if fresh cranberries aren’t available.
• Serve the gingerbread warm for an extra cozy and comforting dessert.

Storage

Store the gingerbread wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days. For best flavor, allow it to come to room temperature before serving. You can reheat individual slices briefly in the microwave or oven for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh ones?

Yes, dried cranberries work well and provide a similar tartness. If using dried, consider soaking them in warm water for 10 minutes beforehand to plump them up.

Is it possible to make this recipe without nuts?

Absolutely! The nuts are optional and can be omitted if you prefer a nut-free version or have allergies.

Sticky Cranberry Gingerbread Recipe

Print Recipe

★★★★★

4.7 from 422 reviews

This Sticky Cranberry Gingerbread is a delightful American dessert combining warm spices like ginger, cinnamon, and cloves with tart cranberries and rich molasses. The cake is moist and sticky, perfect for cozy autumn or winter gatherings. Serve it with whipped cream or crème fraîche for an extra indulgent touch.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup molasses
• 2 large eggs

Add-ins

• 1 cup fresh or dried cranberries
• 1/2 cup chopped nuts (optional)

To Serve

• Whipped cream or crème fraîche

Instructions

1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease and flour a baking dish to prevent sticking.
2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt to evenly distribute the leavening agents and spices.
3. Cream butter and sugar: In a separate bowl, beat the softened unsalted butter with the brown sugar until the mixture becomes light and fluffy, ensuring good aeration for a tender texture.
4. Add molasses and eggs: Stir the molasses into the butter-sugar mixture, then incorporate the eggs one at a time, mixing well after each addition for a smooth batter.
5. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
6. Fold in cranberries and nuts: Carefully fold in the fresh or dried cranberries and, if using, the chopped nuts to distribute them evenly without breaking them down.
7. Transfer to baking dish: Pour the batter into your prepared baking dish and smooth the top using a spatula for even baking.
8. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
9. Cool and store: Allow the gingerbread to cool completely in the dish before wrapping and storing it in the refrigerator to set its sticky texture.
10. Serve: Bring the gingerbread to room temperature before serving. Pair with whipped cream or crème fraîche for a luscious finish.

Notes

• Add orange zest to the batter for a fresh citrus twist.
• Substitute gluten-free flour to make this dessert gluten-free.
• Raisins or chopped apples can be used instead of cranberries for a different flavor.
• Serve warm for a comforting and cozy treat.

Keywords: Sticky Cranberry Gingerbread, gingerbread recipe, cranberry dessert, molasses cake, holiday dessert, American gingerbread