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Sticky Cranberry Gingerbread Recipe

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4.6 from 70 reviews

This Sticky Cranberry Gingerbread recipe combines the warm, spicy flavors of traditional gingerbread with the tartness of fresh or dried cranberries, creating a moist, sticky treat perfect for holidays or cozy gatherings. Rich molasses and fragrant spices like ginger, cinnamon, and cloves make this dessert irresistibly aromatic and flavorful. Serve it warm with whipped cream or crème fraîche to enhance its comforting appeal.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 2 large eggs

Mix-ins

  • 1 cup fresh or dried cranberries
  • 1/2 cup chopped nuts (optional)

For Serving

  • Whipped cream or crème fraîche

Instructions

  1. Prepare Ingredients: Preheat your oven to 350°F (175°C). Gather all ingredients and measure them accurately for a smooth cooking process.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. Stir well to evenly distribute the spices and leavening agents.
  3. Cream Butter and Sugar: In a separate bowl, use a wooden spoon or spatula to cream the softened unsalted butter with the brown sugar until the mixture is light and fluffy. This step incorporates air essential for the gingerbread’s texture.
  4. Add Molasses and Eggs: Mix the molasses into the creamed butter and sugar blend. Then, beat in the eggs one at a time until fully incorporated and smooth.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently but thoroughly to form a sticky, thick batter.
  6. Fold in Cranberries and Nuts: Carefully fold in the cranberries and optional chopped nuts to distribute them evenly throughout the batter without overmixing.
  7. Prepare Baking Dish: Lightly grease your baking dish or line it with parchment paper to prevent sticking. Pour the batter into the dish and smooth the top with a spatula.
  8. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The gingerbread is done when a toothpick inserted into the center comes out with moist crumbs but no raw batter.
  9. Cool Slightly and Serve: Allow the gingerbread to cool slightly in the dish before slicing. Serve warm, topped with whipped cream or crème fraîche to complement the sticky, spicy flavors.

Notes

  • Using fresh cranberries will give a juicier bite while dried cranberries will add chewy sweetness.
  • Optional nuts such as walnuts or pecans add a pleasant crunch but can be omitted for nut-free variation.
  • Molasses provides depth and moisture, so do not substitute with lighter syrups for the authentic flavor.
  • The batter is naturally sticky, so make sure your mixing utensil and pan are prepared accordingly.
  • Serve the gingerbread warm for best texture and flavor.

Find it online: https://crispcharm.com/sticky-cranberry-gingerbread-recipe/