It only takes a few minutes to put together this Cranberry Walnut Ginger Loaf, and it smells so good as it's baking. I usually buy several bags of fresh cranberries when they're available in November and December, then freeze them to make cranberry juice, breads and muffins. Today I decided to use cranberries with walnuts, molasses and ginger.
- 2 cups flour
- 2 tsp. baking powder
- 1 1/2 tsp. ginger
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. baking soda
- 1/2 cup molasses
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs, lightly beaten
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1 cup walnuts, coarsely chopped
Preheat oven to 325º. Grease bottom and sides of a 9 x 5 inch loaf pan.
Combine all DRY ingredients in a medium size mixing bowl.
In a separate bowl mix together milk and molasses. Add remaining ingredients except cranberries and walnuts, mix well.
Add liquid mixture to dry ingredients, stirring until dry ingredients are moist. Add cranberries and walnuts and stir to distribute.
Pour batter into loaf pan. Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 10 minutes before removing from pan.
Wrapped tightly, this can be frozen. It makes a nice gift too!
Click for More Ways to Use Cranberries