frosted gingerbread loaf with sugared cranberries
Every year since I can remember, I’ve divvied up a gingerbread loaf or cake, in some format, around Christmastime. My recipe remains pretty stable and this year I opted to share my go-to loaf with a beautiful, sparkling twist in the form of twinkling sugared cranberries.
After baking the Fluffy Gingerbread Chai Brioche Rolls, I knew stopping at a single gingerbread recipe wouldn’t cut it. The flavors involved are among my favorite festive combinations, perhaps adjacent to or just behind pumpkin. I find any gingerbread concoction showstopping, as they are usually presented with a caring touch: little gingerbread men balanced atop swirls of buttercream, a forest of frosted rosemary surrounding the base of a cupcake tin, pretend snowfall laying atop a wooden shelf holding piles of soft cookies.
Gingerbread brings to mind an image of a chilly afternoon, a steaming mug of coffee, a plate laden with slices of the cake-like loaf for the sipping crowd to nibble and share. Nevermind that someone at the table has to ruin the cozy by saying every sentence in the Gingerbread Man’s squeaking tenor. That person definitely wouldn’t be me or anything…
Not my Gumdrop Buttons!
No, dude, I’m not stealing your gumdrop buttons, I’m just making you a vest with sugared cranberries instead.
Sugared cranberries are the easiest accessory your drinks or baked goods can wear around Christmastime. Like snowflakes on a berry bush. I used them as a sweetener of sorts in Santa’s Sleighride Sangria and felt the instinctive need to drop them on a baked good, and what better than this loaf to do so?
You can prepare the sugared cranberries before baking the loaf, or while the loaf heats away, since it takes a bit of time to fully bake through. Simply heat some water and pour over sugar until the latter dissolves, then toss fresh cranberries in the syrup to coat. Lay on a wire rack to dry for about an hour, then sprinkle with sugar until each little sphere is shining in its weekend best.
I’m the Gingerbread Man!
Next, the loaf itself. This recipe is glorious because you can complete all the mixing and churning and all that shit in one bowl, so cleanup is minimal and process is simplified.
Start with the wet ingredients: unsweetened applesauce (adds so much moisture and an undertone of the fruit to the loaf), brown sugar, molasses, and melted butter. Whisk until smooth, then add in two eggs, one at a time, and vanilla extract.
To the bowl (yes, same bowl, halleforkinglujah), measure in flour, baking powder, baking soda, cinnamon, ginger, clove, orange zest, and salt. Mix it up until just combined.
Grease a bread pan and pour in the batter. Give it a couple taps against the counter to pop any air bubbles. Bake 55-60 minutes until a toothpick or knife inserted in the center emerges clean, or with a few moist crumbs. Cool 5 minutes in-pan, then turn onto a wire rack, invert so the flat bottom rests against the rack, and cool completely.
Frosty the…Gingerbread Man…
The icing isn’t totally necessary – you can eat the loaf as is – but this wouldn’t be a frosted gingerbread loaf without, well, frosting.
Instead of a highfalutin cream cheese glaze, I chose a simple icing hinted with orange to compliment the citrusy vibe of the loaf and give the sugared cranberries something to stick to. A simple mix of powdered sugar, melted butter, orange juice, and vanilla. The glaze should be relatively thick but very smooth.
Spoon the icing over the cooled loaf until beautifully doused. I used all of the icing. Before the loaf sets, sprinkle with the cranberries. Just the prettiest sight, honestly.
Substitutions, you ask?
For the apple sauce, pumpkin puree would also be really nice and add another spice layer. Use up some of that punkin in your larders.
Don’t want to use butter? Melted coconut oil, or a neutral oil such as avocado or canola work well too.
No eggs? Flax eggs are fine, but I find the loaf won’t rise as much without real eggs. The taste is still just as lovely, however! To veganize the icing, use melted coconut oil instead of butter, or omit the fat entirely.
Serve this loaf up for Christmas Eve dessert, Christmas Day breakfast, or just as a snack in these few days leading up. The loaf freezes really well and is easily thawed back to its former glory. I recommend a warmed piece dipped in or just alongside coffee, or a Decadent Coconut Hot Chocolate. And, of course, set a few slices in your holiday cookie box, too.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 1 cup unsweetened applesauce
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1/2 cup butter, melted
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp orange zest
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground clove
- 1/2 tsp kosher salt
- 1 1/4 cup sugar, divided
- 1 cup fresh cranberries
orange glaze
- 2 tbsp melted butter
- 1 cup powdered sugar
- 2-3 tbsp orange juice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350. Grease a loaf pan.
- In a bowl, whisk together the applesauce, brown sugar, molasses, and melted butter until smooth and free of clumps. Whisk in the eggs, one at a time, then the vanilla extract. Add in the flour, baking powder, baking soda, orange zest, cinnamon, ginger, cloves, and salt. Whisk until just combined.
- Pour the batter in the prepared loaf pan. Bake 55-60 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool 5 minutes in the pan, then invert on a wire rack to cool completely.
- While the loaf bakes, make the sugared cranberries. Heat 1/4 cup of water to a simmer, then add 1/4 cup of sugar and stir until the sugar dissolves. Drop the cranberries into the syrup and toss with a spoon to coat. Lay on a wire rack with parchment beneath (to catch drips). Let dry 50-60 minutes. Toss the cranberries in the remaining 1 cup of sugar.
- When the loaf is cooled, make the glaze. Whisk together the powdered sugar, melted butter, 2 tablespoons of orange juice, and vanilla extract until smooth. If needed, add another tablespoon of juice until the glaze is thick but creamy. Spoon the icing over the gingerbread loaf and top with sugared cranberries.
