# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and cooled
09 - 3/4 cup packed light brown sugar
10 - 2 large eggs
11 - 1/2 cup whole milk
12 - 1/4 cup plain yogurt or sour cream
13 - 2 teaspoons vanilla extract
14 - Zest of 1 orange
→ Add-ins
15 - 1 cup fresh or dried cranberries
16 - 1/4 cup chopped crystallized ginger
17 - 1/2 cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg until well blended.
03 - In a separate bowl, combine melted butter and light brown sugar, whisking until the mixture is smooth. Incorporate eggs one at a time, then mix in whole milk, yogurt or sour cream, vanilla extract, and orange zest until thoroughly combined.
04 - Gently fold the wet mixture into the dry ingredients, stirring just until incorporated without overmixing.
05 - Fold in cranberries, chopped crystallized ginger, and nuts if using, distributing evenly throughout the batter.
06 - Pour the batter evenly into the prepared loaf pan. Smooth the surface and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
