Sticky Cranberry Gingerbread Loaf: A Festive Delight

Sticky Cranberry Gingerbread Recipe

This Sticky Cranberry Gingerbread recipe combines the rich flavors of cinnamon, ginger, and sweet cranberries, resulting in a moist and flavorful treat perfect for any occasion. Whether you’re serving it as a dessert for a festive gathering or enjoying it as a delightful tea-time snack, this gingerbread will impress with its balance of spices and sweet tangy cranberry compote. The addition of jaggery and honey ensures that the flavor is both rich and complex, making each bite a warm, comforting experience.

Ingredients

Nutritional Information (Per Serving)

• Calories: ~320 kcal
• Protein: 4 g
• Carbohydrates: 56 g
• Fat: 12 g
• Fiber: 2 g
• Sugar: 28 g
• Cholesterol: 60 mg

Preparation Time

Instructions

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F) for 10 minutes. This ensures it is at the right temperature for baking.

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2. Prepare the Loaf Mold: Grease your loaf mold with butter or line it with butter paper to prevent the gingerbread from sticking while baking.

3. Make the Cranberry Compote: In a small pan, add 1/4 cup cranberries, 2 tablespoons of castor sugar, and 1/2 cup of water. Allow this mixture to boil gently, stirring occasionally, until the cranberries soften and break down into a thick compote (approximately 5-7 minutes). Set this aside to cool.

4. Mix the Dry Ingredients: In a large mixing bowl, combine 1-1/2 cups all-purpose flour, 1 tablespoon grated ginger, 1/2 teaspoon cinnamon powder, 1-1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper powder. Stir until the ingredients are evenly distributed.

5. Prepare the Wet Ingredients: In a saucepan, combine 1/2 cup unsalted butter, 1/4 cup brown sugar, 1/4 cup jaggery, 2 tablespoons honey, and 1/2 cup milk. Heat this mixture over low heat, stirring occasionally, until the butter and sugar have fully melted and combined. Be careful not to overheat, as it may cause the mixture to curdle. Once melted, remove from heat and allow it to cool slightly.

6. Beat the Eggs: In a separate small bowl, lightly beat the 2 eggs and add a few drops of vanilla essence. Set this aside.

7. Combine Wet and Dry Mixtures: Slowly pour the cooled butter and sugar mixture into the dry ingredients, mixing gently with a whisk until the batter is smooth. Then add the beaten eggs and the cranberry compote to the batter. Continue to whisk until the mixture is well combined and smooth.

8. Bake the Gingerbread: Pour the prepared batter into the greased loaf mold, ensuring that the surface is even. Place the mold into the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. The gingerbread should have a golden-brown top and a moist, soft interior.

9. Cool and Serve: Allow the sticky cranberry gingerbread to cool in the mold for about 10 minutes before transferring it to a wire rack. Slice into pieces and serve. Enjoy it as a tea-time snack or as a festive dessert for your family and friends.

Tips & Variations

• Make it Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make this gingerbread suitable for those with gluten sensitivities.
• Add Nuts: For an added crunch, try folding in a handful of chopped walnuts or pecans into the batter.
• Serve with a Topping: This gingerbread pairs wonderfully with a dollop of whipped cream or a drizzle of honey for extra sweetness.

Enjoy the warmth and spice of this Sticky Cranberry Gingerbread, a perfect treat for cozy gatherings or festive celebrations!