Cranberry Eggnog Bread

This delicious Cranberry Eggnog Bread is perfect for breakfast, brunch, a snack or dessert. This Christmas bread tastes just like the holidays.

Cranberry Eggnog Bread

I made the mistake recently of asking aloud what holiday baking I should make next. Immediately I got requests for my Eggnog Cookies and Eggnog Cupcakes.

While I wanted to refrain from making the usual, I did notice a theme here. Eggnog is officially in stores and screaming to be consumed! While it’s good for drinking as is, how often do you use eggnog as a baking ingredient?

While I love to make loaves like Banana Bread and Chocolate Chip Pumpkin Bread, this recipe is a tasty and flavourful holiday bread that is perfect for this time of year.

Quick and easy to make, this Eggnog Bread recipe has a taste that is all about the holidays. I love a slice of this holiday bread in the morning with a cup of coffee and my homemade Powdered Eggnog Creamer. YUM.

With eggnog, cranberries, vanilla and nutmeg – I couldn’t think of a better Christmas loaf than this eggnog bread.

How to Make Cranberry Eggnog Bread

Making this Cranberry Vanilla Eggnog Bread is simple. It’s a mix the ingredients and dump recipe for sure.

For this recipe, I used fresh cranberries cut in half, because it was on sale at our local grocer. Though you could use dried cranberries in a pinch. Not only do they add that seasonal taste, but the tart cranberries also cut the sweetness.

Plus, the icing on this loaf is totally optional. Without, you have a moist flavourful bread that is both sweet and tart.

The optional icing is made with icing sugar and eggnog, so not only does it pair amazingly well with this loaf, it also gives it that dessert taste. Personally, I’m all over this icing.

This is why I say this easy Christmas loaf recipe is great for breakfast, brunch, a snack or dessert. It would also make a wonderful hostess gift or a potluck item during the holidays.

Do you Refrigerate Cranberry Eggnog Bread?

This eggnog bread does not need to be refrigerated. Store this completely cooled bread at room temperature and tightly sealed. It’ll keep for 3-4 days.

After I make my Cranberry Eggnog Bread Recipe {and if it’s staying with us at home}, I use a larger taller airtight container to store. This ensure all that great icing stays on the loaf.

Can you Freeze Cranberry Eggnog Bread?

Yes, you sure can! Once the bread is cooled, tightly wrap in plenty of plastic wrap or in a freezer ziploc bag. If doing so, I’d wait and ice the loaf after unthawing, so that it doesn’t come off on the wrap.

With this recipe you also have the option of using the bread batter to instead make muffins or mini-loafs. Of course remember that bake time will vary in doing so. Keep an eye on it, and when an inserted toothpick or knife comes out clean, it’s done.

I like to let my loaf rest in the pan before transferring to a cooking rack, so that it all settles and forms before moving.

So, here’s to the season. Eggnog anyone? This Cranberry Eggnog Bread brings all the wonderful flavors of the season into a perfect bread waiting to be enjoyed.

For your baking tray or next holiday gathering, here are more holiday recipes to try.

• White Chocolate Cranberry Fudge
• White Chocolate Christmas Trash Mix
• Soft Ginger Cookies
• White Chocolate Raspberry Cheesecake Bars
• Peanut Butter Snowballs

Cranberry Eggnog Bread

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 1 hour 40 minutes

This delicious Cranberry Eggnog Bread is perfect for breakfast, brunch, a snack or dessert. This Christmas bread tastes just like the holidays.

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Ingredients

FOR THE BREAD

• 1 box instant vanilla pudding mix
• 1 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 2 tsp rum extract
• 2 tsp vanilla extract
• 1 1/2 cup eggnog
• 2 1/4 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp nutmeg
• 1 1/4 cup fresh cranberries, chopped or at least cut in half

EGGNOG ICING

• 1/4 cup eggnog
• 1 1/4 cup icing sugar

Instructions

1. Preheat the oven to 350 and grease a loaf baking pan with non-stick baking spray
2. Add the instant pudding mix, sugar and butter into a bowl and cream together using a wooden spoon or a spatula
3. Add the eggs, both extracts and cream again. Then add the eggnog and stir.
4. In another bowl, add together the flour, baking powder and nutmeg. Then add the dry mixture to the batter mixture until combined.
5. Fold in the cranberries and fill the baking pan.
6. Bake for 60-80 minutes, or until an inserted toothpick or knife comes out clean from the centre.
7. Remove from the oven and allow the bread to cool in the pan before taking it out of the pan
8. TO GLAZE: mix the eggnog and icing sugar together in a bowl. Add more or less icing sugar depending on how thick you want the icing.
9. Pour over the loaf or poke holes in the bread to allow some of the icing to seep in.
10. Slice and enjoy!

Notes

• - The cranberries can be left whole, sliced in half or chopped based on preference.
• - Use this batter to make muffins or mini-loafs. Yet, adjust bake time to suit.
• - See notes in post on storing and freezing

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 417 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 88mg Sodium: 353mg Carbohydrates: 70g Net Carbohydrates: 0g Fiber: 1g Sugar: 47g Sugar Alcohols: 0g Protein: 6g