frosted gingerbread loaf with sugared cranberries____________________________A classic Christmastime loaf with a citrusy kick in the ass and gorgeous sparkling cranberries. A perfect sweet centerpiece to your holiday table.
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.
Notes
*Sugared cranberries can be kept in an airtight container at room temperature for up to 3 days. If the sugar dissolves from the exterior, you can toss again in sugar to recoat.
*Gingerbread loaf can be kept in an airtight container at room temperature for up to 3 days, in the fridge for up to 5, or the freezer for up to a month.