I love a holiday bake that looks like it took forever but actually comes together fast; this Raspberry and Ginger Bread Wreath delivers that wow factor with warm spice and bright berry bursts. The nutty ginger notes and tart raspberries make a balanced, festive loaf that slices beautifully for guests. I’ve tested this several times, tweaking bake time and glaze to get a tender crumb and a glossy raspberry finish.
Why Make This Recipe
- It tastes festive: warm ginger and tart raspberries create a balanced, crowd-pleasing flavor.
- Impressive presentation: the wreath shape looks bakery-fresh with minimal fuss.
- Make-ahead friendly: you can bake this a day ahead and glaze just before serving.
- Versatile for occasions: great for holiday brunches, cookie swaps, or a centerpiece dessert.
- Personal insight: I love this recipe because the crystallized ginger gives surprise bursts of spice that contrast the soft raspberries, making every slice interesting.
- For pairing ideas, consider serving with other holiday sweets like classic homemade English toffee for a dessert table with variety.
Recipe Overview
- Prep time: 20 minutes (plus 15 minutes cooling)
- Cook time: 50–60 minutes at 350°F (175°C)
- Total time: 1 hour 30 minutes (including cooling and glazing)
- Servings: 10–12 slices
- Difficulty: Easy–Medium (requires gentle folding and a bundt/tube pan)
- Method: Quick bread batter mixed by hand or paddle, folded with raspberries, baked in a 9-inch tube or bundt pan, cooled, then glazed.
My Experience Making This Recipe
I tested this recipe three times, adjusting oven position and baking time to avoid an over-dark crust while ensuring the center cooks through. I also experimented with a lemon-raspberry glaze vs. straight raspberry puree and settled on a strained raspberry glaze for the best color and shine.
How to Make Raspberry and Ginger Bread Wreath: A Festive Delight to Impress
Start by creaming butter and sugar, then beat in eggs, molasses, grated fresh ginger (or 1–2 teaspoons ground ginger), and vanilla. Alternate adding dry ingredients (2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt) with 3/4 cup buttermilk until just combined. Gently fold in 1 1/2 cups fresh raspberries and 1/3 cup finely chopped crystallized ginger. Transfer batter to a well-greased 9-inch tube pan, smoothing the top, and bake at 350°F (175°C) for 50–60 minutes until a tester comes out clean. Cool in pan 15 minutes, invert to a rack, then brush with a warm, strained raspberry glaze (1/2 cup raspberry puree + 3/4 cup powdered sugar + 1 teaspoon lemon juice) before arranging additional raspberries on top.
Expert Tips for Success
- Use room-temperature eggs and butter for a smoother emulsion and even rise.
- Toss raspberries and crystallized ginger with 1 tablespoon flour before folding to prevent sinking.
- Bake in the middle rack and tent with foil if the crust browns too fast; check at 45 minutes with a skewer.
- For the clearest glaze, strain raspberry puree through a fine mesh to remove seeds; warm the puree slightly (about 110°F / 43°C) to dissolve powdered sugar completely.
- Equipment note: a 9-inch tube or bundt pan gives the classic wreath look; if using a loaf pan, reduce baking time by 10–15 minutes and check doneness early.
How to Serve Raspberry and Ginger Bread Wreath: A Festive Delight to Impress
- Serve slightly warm with a spoonful of crème fraîche or mascarpone on the side.
- For brunch, slice thinly and arrange on a platter with other sweet and savory bites like a bold beet hummus for color contrast.
- Make it a dessert centerpiece by decorating the center with fresh raspberries and edible rosemary sprigs.
- For a tea service, pair with a citrusy black tea or ginger-spiced tea to echo the flavors.
Storage and Reheating Guide
- Room temp: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days; bring to room temp before serving to soften the crumb.
- Freezing: Wrap whole (or sliced) tightly in plastic and foil, then freeze up to 3 months. Thaw overnight in the fridge and warm slices in a 325°F (160°C) oven for 8–10 minutes.
- Reheating method: For single slices, microwave 10–12 seconds to take the chill off, or warm in a 350°F (175°C) oven for 6–8 minutes to revive texture without drying.
Recipe Variations
- Gluten-free: Use 1:1 cup-for-cup gluten-free flour with 1/2 teaspoon xanthan gum; bake at same temp but check earlier for doneness.
- Dairy-free: Replace butter with 3/4 cup plant-based butter and use almond or soy milk + 1 teaspoon apple cider vinegar in place of buttermilk.
- Lemon-raspberry version: Add 1 tablespoon lemon zest to batter and swap ginger to 1 teaspoon ground with 2 tablespoons freshly grated ginger for a brighter profile.
- Nutty add-in: Fold in 1/2 cup toasted chopped pecans or almonds for crunch (note allergen).
Nutritional Highlights
- Raspberries add vitamin C, fiber, and antioxidants per serving.
- Ginger provides anti-inflammatory compounds and a warm digestive-friendly spice.
- Allergen notes: contains wheat, eggs, and dairy (can adapt to gluten-free/dairy-free as above).
- Portion guidance: slices are rich — 1 serving (about 1 inch) is a reasonable dessert portion, especially when paired with fruit or yogurt.
Troubleshooting Common Issues
- Dense loaf: Don’t overmix after adding flour; stir until just combined to keep a light crumb. Also check your baking powder—if it’s old, replace it.
- Raspberries sink or bleed color: Toss berries in a tablespoon of flour before folding and fold gently to minimize crushing.
- Too-bitter glaze: If your raspberry puree is very tart, add 1–2 tablespoons honey or more powdered sugar and a squeeze of lemon to balance.
Frequently Asked Questions
Q: Can I use frozen raspberries?
A: Yes. Use frozen directly—do not thaw—to reduce bleeding. Toss frozen berries in a tablespoon of flour and fold them into the batter straight from the freezer; you may need to add 3–5 extra minutes to baking time.
Q: How can I tell when the center is done without over-browning the crust?
A: Insert a thin skewer into the center; it should come out with a few moist crumbs but no wet batter. If the crust browns too quickly, tent loosely with foil at about 30–35 minutes and continue baking until done.
Q: Can I make this in loaf pans instead of a bundt?
A: Yes—divide batter between two 9×5-inch loaf pans. Bake at 350°F (175°C) for 40–50 minutes, checking at 35 minutes. Baking time is shorter because the batter is shallower.
Q: How do I prevent the glaze from being gritty?
A: Warm the raspberry puree (about 110°F / 43°C) before whisking in powdered sugar and strain it to remove seeds. Sift powdered sugar if clumpy, and stir until fully dissolved.
Conclusion
If you want easy ordering for festive baked goods or inspo for display-worthy presentation, check out Everyday Orders | Aunt Gingibread’s Bakery for ideas and bakery-ready options to complement your homemade wreath.
Raspberry and Ginger Bread Wreath
- Total Time: 90 minutes
- Yield: 10-12 slices
- Diet: Vegetarian
Description
A festive wreath-shaped bread incorporating warm ginger spice and tart raspberries, perfect for holiday occasions.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup molasses
- 1 tablespoon grated fresh ginger (or 1–2 teaspoons ground ginger)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 1/2 cups fresh raspberries
- 1/3 cup finely chopped crystallized ginger
- 1/2 cup raspberry puree (for glaze)
- 3/4 cup powdered sugar (for glaze)
- 1 teaspoon lemon juice (for glaze)
Instructions
- Cream together the butter and sugar in a bowl.
- Beat in the eggs, molasses, grated ginger, and vanilla.
- Alternate adding the flour, baking powder, baking soda, and salt with the buttermilk until just combined.
- Gently fold in the fresh raspberries and crystallized ginger.
- Transfer the batter to a well-greased 9-inch tube or bundt pan, smoothing the top.
- Bake at 350°F (175°C) for 50–60 minutes, until a tester comes out clean.
- Cool the pan for 15 minutes before inverting onto a rack.
- Brush with strained raspberry glaze made from combining raspberry puree, powdered sugar, and lemon juice.
- Arrange additional raspberries on top before serving.
Notes
For a clearer glaze, strain raspberry puree through a fine mesh to remove seeds; warm slightly to help dissolve powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American