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CRANBERRY GINGERBREAD
Inspired by Food & Wine Magazine
INGREDIENTS
• 1/2 cup canola oil,
• 1 1/2 cups fresh
plus more for greasing • 3/4 cup unsulphured molasses • 3/4 cup packed light brown sugar • 2 large eggs • 1 tbsp fresh ginger, peeled and finely grated
cranberries, coarsely chopped • 2 cups all-purpose flour • 2 tsp baking powder • 1 tsp baking soda • 1/2 tsp ground cinnamon • 1/2 tsp ground cloves • 1/2 tsp kosher salt
DIRECTIONS
1. Heat oven to 350 F. 2. Grease a loaf pan with canola oil.
3. In a large mixing bowl, mix together 1/2 cup canola oil, molasses, brown sugar, eggs, ginger, and cranberries. In a separate bowl, sift and combine flour with baking powder, baking soda, cinnamon, cloves, and salt. Mix dry ingredients into wet ingredients until blended. 4. Scrape batter into loaf pan and bake for 50 minutes. 5. Transfer to a rack, let cool for 20 minutes, slice, and serve.
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