Glazed Cranberry and Ginger Loaf

Here's my second fresh cranberry recipe. This quick bread has lemon zest and chunks of crystallized ginger topped with a lemon glaze. I love ginger, so any bite with some ginger is a pleasant surprise. I am getting addicted to baked goods with fresh, tart cranberries. I'll be buying more and sticking them in the freezer to use in the next few months.

Glazed Cranberry and Ginger Loaf
adapted from Cookin Canuck

Bread:
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, softened
1 1/3 cups granulated sugar
1 tbsp grated lemon zest
3 large eggs
1/4 cup plus 1 tbsp whole milk
1 cup fresh or frozen cranberries, picked over
1/4 cup finely chopped crystallized ginger

Glaze:
3/4 cup powdered (confectioner's) sugar
4 1/2 tsp fresh lemon juice
1/2 tsp grated lemon zest
Pinch salt

For the bread, preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.

In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.

Turn the mixer to low and gradually add the flour mixture and milk. Beat until just combined. Take care not to overbeat or the bread will be tough.

Remove the bowl from the mixer and, using a rubber spatula, stir in the cranberries and chopped crystallized ginger.

Pour the batter into prepared pan and level with a spatula. Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 60 to 70 minutes. Let the bread sit in the pan for 10 minutes.

Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.

For the glaze: In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.