Cranberry Gingerbread Loaf
Prep Time
20 minutesCooking Time
65 minutesServing Size
1 loaf
Ingredients
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
Steps
Preheat oven to 325ºF (160ºC). 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