|This would make a lovely gift…it’s perfect with a spot of tea!|
The time has arrived. Welcome to 25 Day of Christmas Treats here at Passionate Perseverance. For the next 25 days I will be posting recipes that are easy, sweet and can be made to share this Christmas Season. There will be cakes, quick breads, candies, cookies and more. I promise to use ingredients that are readily available at your local grocery store. There is nothing better than a homemade Christmas and I love nothing more that creating something spectacular in the kitchen. So are you ready?
Here we go…our first recipe…Glazed Cranberry & Crystallized Ginger Loaf…
When I saw this recipe the first thing I thought of was Christmas. It just looked like Christmas in a quick bread. The cranberries add a zing and the crystalized ginger is a lovely surprise that you just can’t put your finger on in the flavor profile. It’s moist and light and a spectacular compliment to a hot cup of tea. This bread can be made ahead of time and frozen without the glaze. Then once thawed, add the glaze and serve. It can be wrapped in wax paper with a pretty ribbon to be given as a teacher gift or a thank you at work.
I hope you’ll enjoy all the sweet treats that will be shared here in the next three weeks. I know that I am enjoying making them.
|This bread just looks like Christmas and tastes just as sweet!|
Glazed Cranberry & Crystallized Ginger Loaf
adapted from Cookin Canuck
1 cup all-purpose flour
3/4 cup white whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, softened
1 1/3 cups granulated sugar
2 tbsp grated lemon zest
the juice of one lemon
3 large eggs
1/4 cup plus whole milk
1 cup fresh or frozen cranberries, picked over
1/3 cup finely chopped crystallized ginger
3/4 cup powdered (confectioner’s) sugar
4 1/2 tsp fresh lemon juice
1/2 tsp grated lemon zest
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, lemon juice 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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