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It Bakes Me Happy

November 25, 2013 By Emily 1 Comment

Chocolate Chunk Cranberry Gingerbread

Filed Under: bread, dessert, holiday Tagged With: baking, chocolate, cinnamon, cranberry, ginger, gingerbread, Greek yogurt, treat

This spicy, soft Chocolate Chunk Cranberry Gingerbread has all the classic flavors of Fall and is bursting with tart, fresh cranberries and chocolate chunks.
It Bakes Me Happy: Chocolate Chunk Cranberry Gingerbread
I am really excited about the holidays this year, I think it has something to do with our family being bigger this year, or our daughter understanding more and passing some of her excitement onto me as well. Whatever the case, it is going to be fun. Speaking of fun, today is the last day you can enter the giveaway to win a full sized can of PAM Cooking Spray and a Le Creuset Pie Dish. Click here if you haven’t entered yet.

I am also really excited about today’s recipe, like I baked it twice in one week because it is so tasty excited! When you think about the holidays it doesn’t take long for your brain to get to gingerbread I am sure, at least not mine. I knew I wanted to create something just a little different, but with the classic delicious flavors of fall.

Plan on sharing it with a friend or two, so you won’t be tempted to eat it all yourself. It also tastes great without the added goodies, for all you non-cranberry lovers out there; enjoy and happy baking!

Chocolate Chunk Cranberry Gingerbread | It Bakes Me Happy
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Chocolate Chunk Cranberry Gingerbread

Author Emily

Yield 8 mini loaves or one large

Ingredients

  • 1 1/2 c all purpose flour
  • 1/2 c whole wheat flour
  • 3/4 c brown sugar
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp baking soda
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 1/3 c honey
  • 1/2 c almond milk
  • 1/4 c Greek yogurt
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1 1/2 c fresh cranberries
  • 1 c chocolate chunks

Instructions

  1. Preheat your oven to 350º and prepare a 8 well mini loaf pan with cooking spray.
  2. Whisk together the flours, sugar, baking powder, ginger, cinnamon, baking soda, cloves and salt. In the bowl of your stand mixer beat together the honey, almond milk, Greek yogurt, eggs and vanilla.
  3. Stir in the flour mixture until moistened and fold in the cranberries and chocolate chunks.
  4. Evenly distribute the batter among the loaf pan(s) and bake for 25-28 minutes for minis and 60-65 for a large; or until a tester comes out with just a few crumbs and the edges start to golden.
  5. Cool in the pan 10 minutes and then transfer to a wire rack and cool completely.
  6. Serve or wrap in plastic and refrigerate for up to 5 days.

Notes

Recipe adapted from Cranberry Gingerbread Loaf by Ocean Spray

Courses bread, breakfast

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« Cheddar Bacon Quiche + Giveaway
10 Treats for Your Holiday Goodie Basket »

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  1. 35 Cranberry Dessert Recipes - Flour On My Face says:
    October 8, 2015 at 8:45 am

    […] Chocolate Chunk Cranberry Gingerbread […]

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Hi I'm Emily the girl behind It Bakes Me Happy. I have a serious sweet tooth and an ever growing love of spending time in the kitchen. Read More…

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