Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.

  • In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.

  • Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.

Reviews (2)

13 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I LOVED this bread and will be making it over again for years! I prefer my treats very lightly sweetened so it was right up my alley as a base. I even reduced the sugar by a few Tbs and added in an extra handful of cranberries and it was still great. The warm, floral cardamom and ginger combination with the tart cranberry is perfection! Truly a lovely bread. Special enough to be a gift.
Rating: Unrated
The description of the bread is perfect! The bread is good and all you need is a little bit because it's filling. I baked my bread in muffin tins rather than a loaf since I wanted to freeze half the batch for later. When eating it, I am reminded of slightly sweetened cornbread. Bottom line - I'd make again.