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Cranberry Apple Ginger Loaf

  • Cooking time40 minutes
  • Prep time30 minutes
  • Servings7 portions
recipe image Cranberry Apple Ginger Loaf


  • 250g strong white flour
  • 30g sugar
  • 2 eggs, large
  • 2 tsp cold water
  • ½ tsp salt
  • 1 ½ tsp fast action yeast
  • 100 grams Stork baking block diced
  • 85g dried cranberries
  • 60g dried apple, chopped
  • 30g crystallised ginger, finely chopped
  • 1 egg for egg wash

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Combine the dough ingredients flour, sugar, salt, yeast, eggs and water. Using a stand mixer or in a large bowl beat the ingredients together to form a very soft dough. Beat for 5 minutes until the dough starts to form strings in the dough.
  2. After beating, knead the dough for 10 minutes. The dough will still be very sticky – grease your hands and the worksurface with a little oil to reduce sticking. Place the dough in a clean bowl, cover and rise for 1 hour.
  3. Gently knead in the fruits and ginger until evenly dispersed. Split the dough into 3 and roll each into a ball. Place into a greased 2lb loaf tin.Cover and allow to rise for 2 hours until the dough almost reaches the top of the tin. Brush well with egg wash.
  4. Bake (160c (fan)/180c/Gas Mark 4) in the oven for 40 minutes. Once baked remove from the tin and allow to cool on a wire rack.
  5. Serve.