½cup(113g) unsalted buttersoftened to room temperature
¾teaspoonground ginger
½teaspoonground cinnamon
¼teaspoonground cloves
⅛teaspoonblack pepper
2large eggsroom temperature
½cup(120mL) molasses
½cup(120mL) hot water
1 and ½cups(150g) cranberriesfresh or frozen*
Instructions
Preheat the oven to 375ºF (191ºC). Spray a 9" x 5" loaf pan with non-stick spray. Set aside.
In a medium size bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar and butter on medium-high speed until light and fluffy (about 3 minutes). Add the ginger, cinnamon, cloves, and black pepper and cream again on medium-high for 1 additional minute.
Add the eggs one at a time, beating on medium-high speed after each until completely incorporated. Scrape down the sides and bottom of the bowl with a spatula as necessary. Turn off the mixer and set aside.
Add the molasses and hot water to a small bowl or measuring cup and mix together until combined.
With the mixer on low speed, slowly add the dry ingredients in two additions, alternating with the molasses and beat until the batter just starts to come together.
Turn off the mixer and stir in the cranberries with a spatula or wooden spoon until evenly dispersed.
Pour the batter into the prepared pan and add a few more cranberries to the top, if desired. "Tent" the pan with foil to prevent burning (I like to remove the tent for the last 10 minutes to lightly brown the top). Bake for 52-54 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before serving. Bread will stay fresh covered tightly at room temperature up to 5 days or in the refrigerator up to 1 week. Loaf freezes well-- up to 2 months. Thaw in refrigerator overnight.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.