Cranberry Orange and Ginger Loaf

Cranberry Orange and Ginger Loaf Recipe - an easy to make holiday quick bread that's perfect to have on hand
This is one of my favourite go-to recipe for the holidays. A slice of Cranberry Orange and Ginger Loaf is perfect with a hot drink for a slightly indulgent breakfast or alongside a cup of tea for dessert or a snack. It makes a lovely addition to a cookie tray or you can wrap a whole loaf loosely in foil and tie it with a ribbon to make a very welcome gift. The loaf keeps at covered at room temperature for two to three days so it’s perfect to have on hand at this busy time of year.

In December 2011, Mary of Passionate Perseverance blogged a Glazed Cranberry and Crystallized Ginger Loaf that looked so good it had my mouth watering.I adapted the recipe the following year.

Cranberry Orange and Ginger Loaf

While Mary’s recipe contains lemon, I prefer the combination of cranberry and orange, so I switched out the lemon for fresh orange rind and juice. I added buttermilk for flavour and texture and bumped up the ginger spice a bit.

I have reduced the sugar since I originally published this recipe five years ago, from 1⅓ cup down to 1 cup. By increasing the ginger I’ve still achieved what my many taste testers (family, friends and colleagues) say is a good balance. If for some reason you feel the cake needs to be sweeter, by all means bump the sugar up again.

Ginger Orange and Cranberry Loaf

Definitely more a quick bread style loaf, Cranberry Orange and Ginger Loaf is a cut and come again quick bread that is perfect to have on hand for last minute guests – or just as a treat with a cup of tea on a rainy afternoon. We all deserve a treat from time to time!

Cranberry Orange and Ginger Loaf Recipe

Makes 12 slices
Adapted from Passionate Perseverance

For the Loaf
1¾ cups all-purpose (plain) flour
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground ginger
½ cup butter (unsalted for preference), softened
1 cup granulated or caster sugar
the grated zest of one orange
3 large eggs
½ cup buttermilk
1 generous cup fresh or frozen cranberries, picked over
½ cup crystallized ginger, finely chopped

Glaze
¾ cup icing sugar (confectioners/powdered sugar)
the grated zest of one orange
1 to 3 tablespoons fresh orange juice

Preheat the oven to 325°F (165C). Grease or line a 8½ by 4½ inch (2 lb) loaf pan.

Sift together the flour, baking powder and salt. Set aside.

Using a mixer, cream the butter and sugar until light and fluffy. Add the orange zest and beat in.

Add the eggs, one at a time, beating after each addition.

Into the reserved flour mixture, toss the cranberries and crystallized ginger. Add this mixture to the wet ingredients. Blend together using a wooden spoon to avoid over beating.

Carefully blend in the buttermilk using the wooden spoon. The batter should be well blended, but try not to over mix it. (Like muffin batter, quick bread batters are better if you do not over mix them.)

Pour into the prepared pan. Bake for 50 to 60 minutes or until a skewer inserted in the centre of the bread comes out clean.

Remove the pan from the oven and allow the loaf to cool in the pan for about 10 minutes. Then remove the bread from the pan and cool on a wire rack.

When the bread is completely cool, make the glaze.

Put the icing sugar in a small bowl with the orange rind. Gradually add the orange juice, a bit at a time, until a drizzle-able consistency is reached.

Drizzle the glaze over the Cranberry Orange and Ginger Loaf.

Cranberry Orange and Ginger Loaf Recipe - an easy to make holiday quick bread that's perfect to have on hand

Printable Recipe

5.0 from 2 reviews
Cranberry Orange and Ginger Loaf
 
Author:
Serves: 12 slices
Ingredients
  • For the Loaf
  • 1¾ cups all-purpose (plain) flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • ½ cup butter (unsalted for preference), softened
  • 1 cup granulated or caster sugar
  • the grated zest of one orange
  • 3 large eggs
  • ½ cup buttermilk
  • 1 generous cup fresh or frozen cranberries, picked over
  • ½ cup crystallized ginger, finely chopped
  • Glaze
  • ¾ cup icing sugar (confectioners/powdered sugar)
  • the grated zest of one orange
  • 1 to 3 tablespoons fresh orange juice
Instructions
  1. Preheat the oven to 325°F (165C). Grease or line a 8½ by 4½ inch (2 lb) loaf pan.
  2. Sift together the flour, baking powder and salt. Set aside.
  3. Using a mixer, cream the butter and sugar until light and fluffy. Add the orange zest and beat in.
  4. Add the eggs, one at a time, beating after each addition.
  5. Into the reserved flour mixture, toss the cranberries and crystallized ginger. Add this mixture to the wet ingredients. Blend together using a wooden spoon to avoid over beating.
  6. Carefully blend in the buttermilk using the wooden spoon. The batter should be well blended, but try not to over mix it. (Like muffin batter, quick bread batters are better if you do not over mix them.)
  7. Pour into the prepared pan. Bake for 50 to 60 minutes or until a skewer inserted in the centre of the bread comes out clean.
  8. Remove the pan from the oven and allow the loaf to cool in the pan for about 10 minutes. Then remove the bread from the pan and cool on a wire rack.
  9. When the bread is completely cool, make the glaze.
  10. Put the icing sugar in a small bowl with the orange rind. Gradually add the orange juice, a bit at a time, until a drizzle-able consistency is reached.
  11. Drizzle the glaze over the Cranberry Orange and Ginger Loaf.

More Loaf Cake and Quick Bread Recipes

Lemon Drizzle Cake

Chocolate Orange Marble Cake

Butternut Pecan Loaf Cake

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Article by April Harris

April has written 1281 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.


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Comments

  1. Delicious orange and ginger loaf, Love to try it April.

  2. This sounds absolutely amazing! I love cranberry & orange!

  3. This is such a luscious looking bread! Beautiful!

  4. Your bread looks beautiful and the ingredients sound wonderful. How did you get it to look like that?

    • Thank you, Judee! I bought a wavy loaf pan at Williams Sonoma. I was worried it might be tricky to use, but I just grease it with butter and the loaf comes out beautifully 🙂 I then just drizzled the glaze into the waves and scattered some crystallised ginger over top. I love easy decorating!

  5. This loaf looks so good April and thanks for sharing it at C&C with J&J.
    Thanks for the congrats on my 5 years of blogging. It is because of bloggers like you that i continue with it!!
    Have a nice week.
    Julie

  6. Oh wow, this looks amazing April. I would love to try a slice, right now 🙂 Thanks for sharing at Creative Mondays. Hope you can join us tomorrow.

  7. April, this sounds wonderful, and I am sure it tastes just as it looks! Would love to have a slice of this enticing Cranberry Orange and Ginger Loaf with my afternoon tea!

  8. A gorgeous loaf of bread and all those flavors have my mouthwatering!

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