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.

Eggnog Cranberry 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.
Eggnog Cranberry Bread

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

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.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 9 servings
Calories 451 kcal

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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4 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.?

    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.