The Pioneer Woman Tasty Kitchen
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Glazed Cranberry Quick Bread with Crystallized Ginger

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

This bread is perfect for those lazy days following Thanksgiving. It also makes a wonderful hostess gift or a holiday offering for your neighbors. Alternatively, make a double batch and keep the extra loaf in the freezer, wrapped well in plastic wrap and a resealable freezer bag, to be enjoyed at a later time.

Ingredients

  • FOR THE BREAD:
  • 1-¾ cup All-purpose Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 8 Tablespoons Unsalted Butter, Softened
  • 1-⅓ cup Granulated Sugar
  • 1 Tablespoon Grated Lemon Zest
  • 3 whole Large Eggs
  • 5 Tablespoons 2% Milk
  • 1 cup Fresh Or Frozen Cranberries, Picked Over
  • ¼ cups Finely Chopped Crystallized Ginger
  • FOR THE GLAZE:
  • ¾ cups Powdered Sugar
  • 4-½ teaspoons Fresh Lemon Juice
  • ½ teaspoons Grated Lemon Zest
  • 1 pinch Salt

Preparation

For the bread, preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.

In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.

Turn the mixer to low and gradually add the flour mixture and milk. Beat until just combined. Take care not to overbeat or the bread will be tough.

Remove the bowl from the mixer and, using a rubber spatula, stir in the cranberries and chopped crystallized ginger.

Pour the batter into prepared pan and level with a spatula. Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 50 to 60 minutes. Let the bread sit in the pan for 10 minutes.

Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.

For the glaze: In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.

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4 Reviews

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ComfortablyDomestic on 12.25.2011

Great pound-cake like quick bread. Not too sweet, and perfect for a quick morning snack. I think I may add 1/2 or so more cranberries, next time fore even more fruit-factor.

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2sweet4u on 12.20.2011

This is very very good – full body bread and it is even better the day after. This is a keeper for me.

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Carrie on 12.10.2011

I love cranberries and candied ginger, the only thing I changed was orange for lemon (no lemons in the house) the texture is like a pound cake, the glaze was amazing. I’ll have to try it with lemons!

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mommabear on 12.3.2011

My cranberries were too sour so I omitted them and upped the lemon factor. I used lemon extract and 5 lemons worth of zest. This bread was wonderful! It was a perfect texture and flavor. A must make!

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