Cranberry Gingerbread Loaf (2007-01-07)
I stumbled upon the Ocean Spray site and was half-heartedly checking out their recipes when I came across the Cranberry Gingerbread Loaf. I had wanted to find a recipe to use up the oil and flour I got for the CCC recipe earlier, and I like gingerbread; so off to the kitchen I went.
I had to tweak the recipe a bit because there's a major piece of
equipment missing in my kitchen. How do I make a loaf without a
loaf tin? All I've got were some old baking paper cups so I used
those. I had to arbitrarily set up a baking time since cupcakes
are obviously much smaller than a loaf. Even a baking novice like
me know that! The recipe calls for the loaf to be baked for 65
minutes, I did mine for 25. The "cupcakes" came out well and
truly cooked although I'm not sure if a little less baking time would
make them a bit more moist. But I liked it the way they were so
if I make them again, I'll still bake them for 25 minutes.
There're a few things I changed from the original recipe. I
used whole wheat flour instead of white flour because I have almost a
full bag of WHF left over from the
cookie recipe
which I wanted to use
up, and I used maple syrup in place of the molasses simply because
molasses isn't something I'd stock in my pantry. Lastly, I had no
fresh or frozen cranberries as stated in the recipe but I did have
dried ones so I soaked them in some water for a few minutes before
using them. Phew! With all these changes, I might as well
rename the recipe Maple Gingerbread Mini Round Cake-thing!
I halved the recipe thinking the original one would result in a great big loaf. Little did I know that my batter was only enough for filling four 147-ml baking cups. If you want to make this recipe for more than four people, use the full recipe.
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