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Gingerbread with Cranberries

Gingerbread with Cranberries
3 votes, 4.33 avg. rating (84% score)
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Yield: 2 9-inch loaves

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  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cloves
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 cup molasses
  • 3 eggs
  • 1 cup buttermilk
  • 1/2 cup dried cranberries (optional)


Spray the bottom of two 9-inch glass loaf pans. Preheat oven to 325 degrees F. Combine flour, salt, baking soda, and spices in a bowl. Measure sugar, oil, and molasses in a separate mixing bowl. Add eggs and mix until smooth.

Add flour mixture to molasses mixture alternating with the buttermilk. Mix until smooth. Stir in cranberries if desired.

Pour into the prepared pans and bake for 55 minutes. Try not to open oven door during baking, as it may cause center to fall. A toothpick inserted in center should come out clean when it's done.

Updated Sunday, April 21st, 2002

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2 Responses to Gingerbread with Cranberries

  1. Ursula Newcomb December 21, 2004 at 2:13 pm #

    Never having been a gingerbread fan, I was amazed to find myself sneaking piece after piece of this amazingly dark, moist and perfectly spiced recipe. Must have made 10 batches if I made one and wowwed everyone who recieved it as a gift. Decorate with a stencil of a snowflake and confec. sugar…Perfect for the holidays!!!

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