Method
1
Preheat the oven to 175°C.
2
Grease a 23 x 13 cm loaf pan.
3
Line the pan with baking parchment.
4
Whisk the flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl.
5
Warm the butter, honey, brown sugar, and milk in a saucepan over low heat.
6
Stir the mixture until the butter melts.
7
Take the saucepan off the heat.
8
Let the mixture cool for 5 minutes.
9
Beat the egg and vanilla into the cooled mixture.
10
Pour the wet mixture into the dry ingredients.
11
Stir until the batter is just smooth.
12
Pour the batter into the prepared pan.
13
Bake for 45 to 50 minutes, until a skewer inserted in the center comes out clean.
14
Cool the loaf in the pan for 10 minutes.
15
Transfer the loaf to a wire rack.
16
Cool the loaf completely.
17
Whisk the confectioners' sugar with 1 tablespoon of milk.
18
Add more milk a little at a time until the icing is thick but pourable.
19
Drizzle the icing over the loaf.
20
Arrange the dried cranberries and rosemary sprigs on the icing.
21
Leave the icing to set before serving.