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Sticky Cranberry Gingerbread Recipe

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4.9 from 141 reviews

This Sticky Cranberry Gingerbread recipe delivers a moist, flavorful gingerbread infused with warm spices and studded with tart cranberries. The combination of ginger, cinnamon, and cloves provides a festive depth, while molasses and brown sugar create a rich sweetness. Perfect for holiday gatherings, it’s served warm with a dollop of whipped cream or crème fraîche for an irresistible treat.

Ingredients

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 the Oven: Begin by preheating your oven to 350°F (175°C). Grease a baking dish to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk to combine evenly.
  3. Cream Butter and Sugar: In a separate bowl, use a wooden spoon or an electric mixer to cream the softened unsalted butter and brown sugar until the mixture becomes light and fluffy.
  4. Add Molasses and Eggs: Stir the molasses into the creamed butter and sugar mixture. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently to form a thick batter.
  6. Fold in Cranberries and Nuts: Carefully fold in the cranberries and optional chopped nuts to evenly distribute them throughout the batter.
  7. Transfer to Baking Dish: Pour the batter into the prepared baking dish, smoothing the top with a spatula for even baking.
  8. Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Slightly and Serve: Let the gingerbread cool for about 10 minutes. Serve warm with a dollop of whipped cream or crème fraîche for a creamy contrast to the spiced sweetness.

Notes

  • Using fresh cranberries adds a juicier texture, while dried cranberries provide a chewier bite and greater sweetness.
  • Chopped nuts such as walnuts or pecans enhance texture but are optional if you prefer a nut-free dessert.
  • Serve the gingerbread warm to enjoy its sticky, moist texture at its best.
  • For a gluten-free option, substitute all-purpose flour with a suitable gluten-free flour blend.
  • This recipe keeps well covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Find it online: https://alinacooks.com/sticky-cranberry-gingerbread-recipe/