| This recipe is liked by 0 person(s). |
Glazed Cranberry, Lemon & Crystallized Ginger Loaf
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: For the Bread: | |
| 1 3/4 cups | all-purpose flour |
| 1/2 teas baking powder 1/2 teas salt | |
| 1 stick | unsalted butter, softened |
| 1 1/3 cups | granulated sugar |
| 1 tbs | grated lemon zest |
| 3 large | eggs |
| 1/4 cup plus 1 tbsp | milk |
| 1 cup | fresh or frozen cranberries, picked over |
| 1/4 cup | finely chopped crystallized ginger, (you may want to coat your knife with cooking spray when chopping to reduce sticking) |
| For the Glaze: | |
| 3/4 cup | powdered, (confectioner’s) sugar |
| 4 1/2 teas fresh lemon juice 1/2 teas grated lemon zest | |
| Pinch | salt |
Preparation:
Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan, or line with parchment paper and grease the paper. (I used two smaller paper loaf pans).
In a bowl, whisk together flour, baking powder and salt; set aside.
In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter and sugar until light and fluffy. Add the lemon zest and eggs, one at a time, beating to combine after each addition and scraping the sides of the bowl as needed. Set the speed on the mixer to low and in three additions, add the flour mixture and milk. Beat until just combined. (Don’t over mix!) With a spatula, fold in the cranberries and ginger.
Pour the batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick comes out with only a few moist crumbs. Let the bread sit in the pan for 10 minutes then cool on a wire rack for 1 hour.
Meanwhile, make the glaze by whisking all glaze ingredients in a bowl to combine and dissolve and sugar clumps.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe