Cranberry Gingerbread Loaf

Cranberry Gingerbread Loaf

Jerry R
Edited on Dec 12, 2007

A tasty treat/the cranberries give such a wonderfully tart flavor to the gingerbread.


2 cups flour
¼ cup sugar
1 ½ tsp. Ginger
1 ½ tsp. Cinnamon
1 tsp. Baking soda
½ tsp. Salt
¼ tsp. Nutmeg
¼ tsp. Cloves
½ cup molasses
½ cup milk
¼ cup vegetable oil
2 eggs
1 tsp. Vanilla
1 ½ cups cranberries


Preheat oven to 325 degrees. Grease a 9 x 5 loaf pan.

Combine all dry ingredients in medium mixing bowl. Combine molasses and milk in separate mixing bowl. Add remaining ingredients except cranberries. Add liquid ingredients to dry mixing just until the dry ingredients re moist. Stir in cranberries.

Pour into loaf pan. Bake for 65 minutes. Loosely cover with foil if bread begins to brown quickly. Cool five minutes on wire rack. Remove from pan and cool completely.

Not a NESTLÉ®-tested recipe.

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