Ginger is one of my favorite flavors in food and I find ways to mix it into all kinds of sweet and savory dishes. The most common benefit of ginger is for nausea; whether it’s morning sickness, motion sickness or any other cause. There are also studies that show it’s beneficial for cancer and many other remedies.
The combination of the ginger and cranberry in this quick bread makes a delicious flavor of tart and spicy. Each bite is a different texture and flavor in your mouth. This makes a great holiday bread for breakfast or dinner. I used dried cranberries but you can chop fresh cranberries and use them instead.
Yield: Two – 9×5 inch loaves
Preparation time: 20 minutes
Total time: 1 hour 15 minutes
Recipe by: Sharon E. Russell
Butter or spray with a nonstick vegetable spray, two 9x5x3inch (23x13x8cm) loaf pan. Preheat oven to 350 degrees F (180 degrees C). Note: if you are using a dark colored pan reduce the oven temperature to 325 degrees F (160 degrees C).
In a large bowl sift together the flour, sugar, baking powder, salt, and ground ginger. Stir in the freshly grated ginger.
In a separate bowl whisk together the beaten eggs, melted butter, vanilla extract and buttermilk. Stir the wet ingredients into the dry ingredients just until combined. Mixture will be thick and lumpy.
Gently mix in the drained cranberries, crystallized ginger and nuts.
Pour into the prepared pans and bake for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. Wrap tightly to store.
My favorite loaf pan is the Santee Cast Iron. I use a non-stick vegetable spray and the loafs just pop right out when finished. I’ve never had one stick like they do in the metal or glass pans.
Alternatively, you can bake these as muffins. Fill the muffin cups 2/3 full and bake for 20 to 25 minutes.