© John Kernick
Active Time
20 HR
Total Time
1 HR 20 MIN
Yield
Serves : 8

When Food & Wine’s Kay Chun makes a gingerbread loaf like the one here, she adds plenty of tart and tangy fresh cranberries. The loaf is perfect sliced, spread with sweet butter and served alongside a cup of hot tea. Slideshow: More Cranberry Recipes

How to Make It

Step 1    

Preheat the oven to 350°. Grease an 8-by-4-inch loaf pan. In a large bowl, whisk the 1/2 cup of canola oil with the molasses, brown sugar, eggs, ginger and cranberries. In a medium bowl, sift the flour with the baking powder, baking soda, cinnamon, cloves and salt. Whisk the flour mixture into the molasses mixture until well blended.

Step 2    

Scrape the batter into the prepared pan and bake for about 50 minutes, until a cake tester inserted in the center comes out clean with a few moist crumbs attached. Transfer to a rack and let cool for 10 minutes, then unmold the gingerbread and let cool to room temperature before slicing and serving.

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