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.
1 1/2cupschopped fresh cranberriesI left mine whole, it turned out fine
For optional glaze:
1/4cupeggnog
1cuppowdered sugarmore 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.