Sticky Cranberry Gingerbread Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Cranberries and Nuts: Gently fold in the fresh or dried cranberries and chopped nuts if using, evenly distributing them throughout the batter.
- Transfer to Baking Dish: Pour the batter into your prepared baking dish. Smooth the top with a spatula to ensure even baking.
- 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.
- 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.
- 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
Find it online: https://miarosetti.com/sticky-cranberry-gingerbread-recipe/
