Sticky Cranberry Gingerbread Recipe

Introduction

Sticky Cranberry Gingerbread is a delightful blend of warm spices and tart cranberries, perfect for cozy gatherings or festive occasions. This moist, flavorful treat is both comforting and easy to make, offering a delicious twist on traditional gingerbread.

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 creme fraiche for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a baking dish.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt.
3. Step 3: In a separate large bowl, beat the softened butter and brown sugar until fluffy.
4. Step 4: Add the molasses and eggs to the butter mixture, mixing well until combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Step 6: Fold in the cranberries and chopped nuts if using.
7. Step 7: Pour the batter into the prepared baking dish and smooth the top evenly.
8. Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the gingerbread to cool completely before wrapping and storing it in the fridge.
10. Step 10: Serve at room temperature with whipped cream or creme fraiche for a lovely finish.

Tips & Variations

• Use fresh cranberries for a tart burst or dried cranberries for a chewier texture, depending on your preference.
• Substitute chopped pecans or walnuts for a different nutty flavor.
• For extra moisture, brush the top with a little melted butter right after baking.

Storage

Store the gingerbread covered in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture and flavor. You can also freeze it tightly wrapped for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute a gluten-free all-purpose flour blend in equal amounts. Be sure it contains xanthan gum or a similar binder to maintain texture.

What can I use instead of molasses?

If you don’t have molasses, you can use dark corn syrup or a combination of honey and brown sugar, though the flavor will be slightly different and less robust.

Sticky Cranberry Gingerbread Recipe

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★★★★★

4.8 from 58 reviews

This Sticky Cranberry Gingerbread is a fragrant and moist holiday treat, packed with warm spices like ginger, cinnamon, and cloves, complemented by tart cranberries and optional crunchy nuts. The molasses adds a rich depth of flavor and a sticky, dense texture perfect for festive gatherings. Serve it with whipped cream or crème fraîche for an indulgent finish.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 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)

For Serving

• Whipped cream or crème fraîche

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a baking dish to prevent sticking and ensure easy removal of the gingerbread.
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 until evenly combined.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
4. Add Molasses and Eggs: Incorporate the molasses and eggs into the creamed butter and sugar mixture. Mix well to combine all the wet ingredients uniformly.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the batter, which can make the gingerbread dense.
6. Add Cranberries and Nuts: Gently fold in the fresh or dried cranberries and chopped nuts if using, evenly distributing them throughout the batter.
7. Transfer to Baking Dish: Pour the batter into your prepared baking dish. Smooth the top with a spatula to ensure even baking.
8. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the gingerbread is fully cooked.
9. Cool: Remove the gingerbread from the oven and allow it to cool completely in the baking dish. This helps the flavors to set and makes slicing easier.
10. Serve: Serve at room temperature with a dollop of whipped cream or crème fraîche for a creamy, tangy contrast to the spiced gingerbread.

Notes

• For a nut-free version, simply omit the chopped nuts.
• Use dried cranberries if fresh ones are not available; no need to thaw before using.
• Ensure butter is softened for easier creaming and better texture.
• The gingerbread can be stored in the refrigerator, tightly wrapped, for up to 5 days.
• Reheat slices slightly before serving if preferred warm.

Keywords: gingerbread recipe, cranberry gingerbread, holiday dessert, spiced cake, molasses gingerbread