The combination of the ginger and cranberry in this quick bread makes a delicious flavor of tart and spicy. Each bite is a different texture and flavor in your mouth. This makes a great holiday bread for breakfast or dinner.
20 - 2 9x5 loaves
4 cups all-purpose flour - sifted
1 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon fresh ginger - finely grated
2 cups buttermilk
¼ cup (4 tablespoons)unsalted butter - melted and cooled
2 largeeggs - lightly beaten
1 teaspoon pure vanilla extract
1 cup dried cranberries - soaked in warm water and drained
½ cupcrystallized ginger - chopped
½ cup (60 grams)toasted walnuts - coarsely chopped
No nutrition information available
Butter or spray with a nonstick vegetable spray, two 9 x 5 x 3-inch (23x13x8cm) loaf pan. Preheat oven to 350°F (180°C). Note: if you are using a dark colored pan reduce the oven temperature to 325°F (160°C).
In a large bowl sift together the flour, sugar, baking powder, salt, ground ginger and freshly grated ginger.
In a separate bowl whisk together the beaten eggs, melted butter, vanilla extract and buttermilk. Stir the wet ingredients into the dry ingredients just until combined. Mixture will be thick and lumpy.
Gently mix in the drained cranberries, crystallized ginger and nuts.
Pour into the prepared pans and bake for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Wrap tightly to store.
Preparation time: 20 minutes
Total time: 1 hour 15 minutes