Cranberry Gingerbread Loaf

Cranberry Gingerbread Loaf
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Prep Time

Cook Time


1 loaf


2 cups (500 mL) all purpose flour
1/4 cup (50 mL) sugar
2 tsp (10 mL) baking powder
1 1/2 tsp (7 mL) ground ginger
1 1/2 tsp (7 mL) cinnamon
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) cloves
1/2 cup (125 mL) molasses
1/2 cup (125 mL) milk
1/4 cup (50 mL) vegetable oil
2 eggs, lightly beaten
1 tsp (5 mL) vanilla extract
1 cup (250 mL) Craisins® Dried Cranberries


Preheat oven to 325°F (160°C). Grease a 9 x 5-inch (2 L) loaf pan.

Combine all the dry ingredients in a large mixing bowl. Combine molasses and milk in a separate mixing bowl. Add remaining ingredients, except Craisins® Dried Cranberries. Add liquid ingredients to dry, mixing just until the dry ingredients are moist. Stir in Craisins® Dried Cranberries.

Pour batter into pepared loaf pan. Bake for 65 minutes or until a toothpick inserted into the centre of the bread comes out clean. Loosely cover with foil if bread begins to brown quickly. Cool 5 minutes on a wire rack. Remove from pan and cool completely


Cranberry Gingerbread Loaf

Cranberry Gingerbread Loaf

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