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Eggnog Cranberry Bread
In this Eggnog Cranberry Bread the eggnog and cranberries are front and center, which is what I love about this recipe. It is strong in flavor and the texture is wonderful.
When I am in the mood to bake I often find myself looking for sweet quick breads. Many loaves have baked up, but this one, oh this one. Eggnog and cranberries are up front and center, which is what I love about this recipe. It is strong in flavor and the texture is wonderful.
This has to be one of the best sweet breads I have ever made. The texture, the taste, everything about it was absolutely fantastic.
To make a Eggnog Cranberry Trifle using this recipe: Cube the eggnog bread. For the filling I combined a package of instant vanilla pudding with eggnog (however much it calls for on the package, typically it is 2 cups.) After that has set for a few minutes, combine it with a container of cool whip. Mix with an electric hand mixer then layer in a trifle dish. Fantastic.
Eggnog Cranberry Bread
In this Eggnog Cranberry Bread the eggnog and cranberries are front and center, which is what I love about this recipe. It is strong in flavor and the texture is wonderful.
Ingredients
For the bread
- 1 cup sugar
- 1 3.4 oz. box instant vanilla pudding mix
- 1/2 cup butter softened
- 2 eggs
- 2 tsp. rum flavored extract
- 1 tsp. vanilla extract
- 1 1/2 cups eggnog
- 2 1/4 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1 1/2 cups chopped fresh cranberries I left mine whole, it turned out fine
For optional glaze:
- 1/4 cup eggnog
- 1 cup powdered sugar more if you want a thicker glaze
Instructions
- Preheat oven to 350-f degrees and grease a large loaf pan.
For the bread:
- Cream sugar, pudding mix and butter together until smooth. Add eggs, rum extract and vanilla extract. Stir. Add eggnog & stir.
- In a separate bowl, sift flour, baking powder, salt and nutmeg together. Add to butter/eggnog mixture and mix until just combined. Stir in cranberries and fill loaf pan. Batter will be thick.
- Bake for 50-80 minutes or until an inserted knife comes out clean from the center of the bread. Let cool and then remove from pan.
For optional glaze:
- Whisk eggnog and powdered sugar together and pour over bread! You can use a tooth pick to poke the bread and pour the glaze over the hot bread to let it soak into the cake.
Notes
Recipe from Your Cup of Cake.
Nutrition
Calories: 451kcalCarbohydrates: 76gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 93mgSodium: 413mgPotassium: 150mgFiber: 2gSugar: 49gVitamin A: 480IUVitamin C: 3mgCalcium: 145mgIron: 2mg
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This sounds so good..I am thinking of adding a bit of orange zest. I would like to know how long to bake and the temp., if making in the small foil baby bread tins.?
Apologies for missing your comment. I don't know offhand as I don't make baked goods in those types of pans. I would try looking up a similar recipe online and using it as a guide for temperature and time. Check your loaves as they bake.
This looks amazing! Putting it on the baking list for this month.
Looks super delicious! I have cranberries in my freezer and can’t wait to try this bread.