Cranberry-Ginger Bread

The lime juice and ginger make this batter smell delicious, and the end result is a very good, very different, cranberry loaf. Our recipe tester says that next time she tries this recipe, she might use a little more lime juice and ginger and reduce the water proportionately. Victoria Steponaitis, Middlebury, Connecticut—Cranberry Harvest Festival, East Wareham, Massachusetts


2 cups flour
3/4 cup sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup (1/2 stick) butter or margarine
1 teaspoon grated lime rind
1-1/2 teaspoons grated fresh ginger
1 tablespoon lime juice
3/4 cup water
1 cup fresh cranberries, chopped
1/2 cup nuts, chopped


Preheat the oven to 350°F. Place the flour, sugar, baking powder, salt, and baking soda in a mixing bowl or food processor. Cut in the butter until crumbly. Stir in the lime rind, ginger, lime juice, and water just to moisten. Stir in the cranberries and nuts and pour into a greased 9x5-inch pan. Bake for 55 to 65 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove from the pan and cool completely on the rack. Wrap in plastic wrap and let sit overnight.

Cooking & Recipes


1 loaf

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