Nov 30, 2018

Cranberry Eggnog Bread


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 Cranberry Eggnog Trifle using this recipe: Cube the cranberry 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.

Many thanks to the wonderful blog, Your Cup of Cake for this recipe. I skipped the glaze only because I used every last drop of eggnog in the bread itself. Enjoy!

Cranberry Eggnog Bread
Makes 1 large loaf, 9x5" approx
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Ingredients:
  • For the bread:
  • 1 C. sugar
  • 1 (3.4 oz.) box instant vanilla pudding mix
  • 1/2 C. butter, softened
  • 2 eggs
  • 2 tsp. rum flavored extract
  • 1 tsp. vanilla extract
  • 1 1/2 C. eggnog
  • 2 1/4 C. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 1/2 C. chopped fresh cranberries (I left mine whole, it turned out fine)
  • Optional Eggnog Glaze:  
  • 1/4 C. eggnog
  • 1 C. powdered sugar, more if you want a thicker glaze
Directions:
  1. Preheat oven to 350-f degrees and grease a large loaf pan.
  2. Cream sugar, pudding mix and butter together until smooth. Add eggs, rum extract and vanilla extract. Stir. Add eggnog & stir.
  3. 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.
  4. 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.
  5. 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.
Recipe from Your Cup of Cake.

3 comments:

  1. 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.?

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    Replies
    1. 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.

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  2. This looks amazing! Putting it on the baking list for this month.

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