This warmly spiced, fruit studded Cranberry Orange and Ginger Loaf Cake Recipe is perfect for sharing with family and friends or as a thoughtful gift from the kitchen. 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. One of my favourite go-to recipes 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.
In December 2011, Mary Lenaburg blogged a Glazed Cranberry and Crystallized Ginger Loaf that looked so good it had my mouth watering. I adapted the recipe the following year. 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 seven 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.
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. lices make a lovely addition to a cookie tray or you can wrap a whole loaf loosely in foil or cellophane and tie it with a ribbon to make a very welcome gift.
Cranberry Orange and Ginger Loaf – Printable Recipe
Cranberry Orange and Ginger Loaf
- 1¾ cups all-purpose flour all-purpose flour is plain flour in the UK
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground ginger
- ½ cup butter, softened use unsalted butter if possible
- 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, washed and picked over to be sure they are all good
- ½ cup crystallized ginger, finely chopped
- ¾ cup icing sugar Icing sugar is also known as confectioners or 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, salt and ginger. 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.