Buttermilk Bread with Cranberry, Ginger, and Dark Chocolate

Easy buttermilk bread with cranberries, ginger, and dark chocolate

Easy buttermilk bread with cranberries, ginger, and dark chocolate

Cook’s notes: After making the Easy Tuna Casserole from the Weary Chef blog, I had extra buttermilk in the fridge to use. This bread comes together quickly and has a biscuit-like consistency. Very easy! I cut the sugar back from 1/4 cup and didn’t miss the extra sweetness.

Source: Adapted from thekitchn blog, which has 10 variations on this recipe, to use a stand mixer.

Makes one loaf


1 cup (8 oz) buttermilk (or plain yogurt)
1 large egg
1/4 cup (2 oz) extra-virgin olive oil


2 cups (10 oz) all-purpose flour
1 Tablespoon white sugar
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon apple pie spice
1/2 teaspoon nutmeg powder
1/2 cup dried cranberries
1/4 cup crystallized ginger
1/4 cup dark chocolate chips
Heat the oven to 350°F. Lightly coat a standard 9×5 loaf pan with nonstick cooking spray.

Whisk together the dry ingredients (flour to nutmeg) in a medium mixing bowl. Stir in the cranberries, ginger, and chocolate chips so they are evenly distributed through the flour mixture.

In the bowl of a stand mixer, use the paddle attachment and beat lightly the buttermilk, egg, and oil.

Sprinkle half the dry ingredients over the wet ingredients. Gently beat together. Beat in the remaining flour with as few strokes as possible until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.

Scrape the batter into the prepared pan and pat it into the corners.

Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.