3-4tablespoons100% cranberry juiceadjust as needed
½teaspoonvanilla extract
Instructions
Preheat the oven to 350 degrees Fahrenheit. Lightly spray an 8x4 loaf pan with non-stick cooking spray. Set aside.
Heat the water in the microwave or on the stove until it's hot to touch, like the temperature of bathwater. Stir in the molasses and mix until uniform.
In a medium mixing bowl, combine the dry ingredients: all-purpose flour, light brown sugar, baking soda, baking powder, and spices.
Slowly stir the wet ingredients into the dry ingredients: molasses and water, canola oil, apple cider vinegar, and vanilla. Mix with a wooden spoon until just combined, careful not to overmix.
Add the batter to the greased loaf pan. Bake for 40-45 minutes on the center oven rack, or until a toothpick comes out clean.
Remove loaf from the oven and let cool in the loaf pan for 5 minutes before turning out onto a rack to cool.
To make the glaze: In a small mixing bowl mix together the powdered sugar, 2 tablespoons of cranberry juice, and the vanilla. Stir until a thick icing forms. Add additional cranberry juice 1 tablespoon at a time as needed to thin. If the glaze is too thin, add additional powdered sugar 1 tablespoon at a time.
Let the gingerbread loaf cool completely before drizzling with the glaze or spreading completely with the glaze.
Keeps for 3-4 days in the fridge. Enjoy warmed.
Video
Notes
Flour: Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
Frosting: The cranberry glaze can either be a glaze or a thicker frosting that can be spread over the entire loaf.
I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.