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Sticky Cranberry Gingerbread

A moist and flavorful gingerbread combining the sweetness of molasses with the tartness of fresh cranberries and warm spices, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Choose a high-quality flour for the best results.
  • 1 teaspoon baking soda Ensure freshness for a good rise.
  • 1 teaspoon ground ginger This will give your gingerbread its signature kick.
  • 1 teaspoon ground cinnamon Opt for Ceylon cinnamon for a sweeter flavor.
  • 1/2 teaspoon ground nutmeg Use freshly grated nutmeg for a more intense flavor.
  • 1/4 teaspoon ground cloves Just a pinch adds depth to the spices.
  • 1/2 teaspoon salt Balances the sweetness beautifully.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature for easy creaming.
  • 1 cup brown sugar Packed for extra moisture and rich flavor.
  • 2 large eggs Room temperature eggs incorporate better.
  • 1 cup molasses Use fancy or unsulfured molasses for the best flavor.
Add-ins
  • 1 cup fresh cranberries Picking juicy, bright cranberries is key!
  • 1/2 cup chopped walnuts or pecans (optional) For added texture and nutty flavor.
Toppings (optional)
  • Whipped cream Great for topping!
  • Bourbon Adding a touch to your whipped cream can elevate the experience.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9x13 inch baking pan.
  3. In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
Mixing the Batter
  1. In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy—around 2-3 minutes.
  2. Beat in the eggs one at a time, making sure each is fully integrated before adding the next.
  3. Mix in the molasses.
  4. Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
  5. Gently fold the fresh cranberries and nuts (if using) into the batter.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the gingerbread cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving
  1. Serve plain or topped with whipped cream spiked with bourbon.

Notes

Store at room temperature for up to 3 days. Refrigerate for up to 1 week, or freeze for up to 3 months. Optional variations include adding chopped apples or pecans and trying gluten-free or vegan substitutions.