Cranberry Ginger Bread

Sorry for the menu change!! I promise you Cranberry Upside-Down Cake sometime soon, but life just got really crazy this week. Some bad crazy, some good crazy. But I still think you'll like the replacement.

Gingerbread is something I have very little experience with. I've only really had store-bought, I think. If my Mom ever made it while I was growing up, I have forgotten. (Sorry Mom!!) But it is SO synonymous with the holidays!! Store-bought gingerbread, even the great stuff from Germany, or Holland (You know I've tried it while shopping for my Stroopwafels!!) is very tasty, but a tad dry. This year I am determined to master the classic Gingerbread. The one that comes to mind while singing carols, and reading Christmas stories, and hanging glass icicles on the Christmas tree... Moist, spicy, deep flavors... I've got my eye on a few. This is not the classic, it's really more of a ginger bread than true Gingerbread, but it is still yummy. It's a bit of a concoction, kind of an experiment, but I think it turned out scrumptious. And pretty. And I am loving things with oats in lately. :)

Shared at On the Menu Monday

Cranberry Ginger Bread
Printable Recipe

1/4 cup cooking/vegetable oil
1 cup quick oats
1 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3/4 cup Greek yogurt or sour cream
1 Tb molasses
2 eggs
2 teaspoons vanilla extract
1/4 cup crystallized ginger, chopped
1 cup cranberries, fresh or frozen (not thawed) *These are pretty tart; I like them that way, but if that's not your thing, go ahead and used dried. They're sweeter*
1 cup white chocolate chips (optional)

Preheat your oven to 350 degrees. Grease and/or line 1 loaf pan. Spread the oats on a baking sheet (with a rim). Toast them in the oven while it's preheating, about 10 minutes or until they turn a bit golden. Let cool for a few minutes, then combine with the flour, sugar, baking powder and soda, salt, and spices in a large bowl.

In a separate bowl whisk yogurt/sour cream, oil, eggs, molasses, and vanilla together until just combined. Add wet ingredients to dry, and stir until just barely combined (streaks of flour are fine). Stir in cranberries, ginger and chocolate chips gently (if using).

Pour batter into the prepared pan and smooth out the top. Bake about 45-50 minutes or until a toothpick inserted comes out clean. (If the bread is browning too quickly, place a piece of aluminum foil loosely over top) Let cool in the pan on a wire rack for a few minutes, then remove from pan and let cool at least 10 minutes more.

I love that bumpy brown top. I've seen similar breads topped with cream cheese icing, but I didn't really think it was necessary. You certainly could if you wanted to though!!

Warmly spiced toothsome bread with a bit of depth from that molasses, with those surprises of tart, tangy cranberries... I love cranberries!! I love things tart. I recommend white chocolate chips in here too, I just skipped them this time because I didn't have any. (And Stephen hates white chocolate... sigh)

Cranberries and white chocolate are SUCH good friends. But then, so are cranberries and spices!! The texture the oats give this bread is so wholesome and yummy. And don't worry, they blend right in. It's not like chewing on a bunch of barely-cooked oats.

And ginger. I am now a bit obsessed with ginger. I used to hate it with a passion, but it looks like that is one taste I've been able to gain back! Hooray!! Though I don't think I could handle those ginger chews yet, Mom. This may be as far as I get.

As soon as we get closer to Christmas, there will be true Gingerbread!!