Description
Cranberry Eggnog Bread brings festive cheer straight from your holiday kitchen, blending creamy eggnog richness with tart cranberry zing. Warm slices make perfect companions to your morning coffee or afternoon tea.
Ingredients
Scale
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1 cup eggnog
- ½ cup salted butter, melted
- 1 teaspoon vanilla extract
- 1 cup granulated white sugar
Fruit and Glaze:
- 3 cups fresh cranberries
- 1 cup confectioners’ sugar
- 2 tablespoons eggnog
- 1 teaspoon vanilla bean paste
Instructions
- Preheat the oven to 350°F and prepare a 9×5-inch loaf pan with butter or cooking spray.
- Combine 2 ¼ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon nutmeg, and ½ teaspoon cinnamon in a medium mixing bowl.
- Whisk 2 large eggs, 1 cup granulated sugar, 1 cup eggnog, and 1 teaspoon vanilla extract in a separate bowl.
- Gradually stream ½ cup melted salted butter into the wet ingredients while continuously whisking.
- Gently fold the liquid mixture into your dry ingredients, stirring until just combined.
- Carefully incorporate 3 cups fresh cranberries into the batter without overmixing.
- Transfer the batter into your prepared loaf pan, spreading evenly with a spatula.
- Bake for 45-55 minutes, checking doneness with a toothpick inserted in the center.
- Remove the bread from the oven and let it rest in the pan for 10 minutes.
- Slide the loaf onto a wire cooling rack and allow it to cool completely.
- Whisk 1 cup confectioners’ sugar, 2 tablespoons eggnog, and 1 teaspoon vanilla bean paste until smooth.
- Drizzle the glaze over the cooled bread and let it set for 15 minutes before slicing.
Notes
- Swap fresh or frozen cranberries for dried ones if seasonal availability is limited, adjusting moisture levels slightly.
- Ensure ingredients are room temperature to help create a more consistent bread texture and prevent dense spots.
- For gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free blend and add 1/2 teaspoon xanthan gum.
- Store bread wrapped tightly in plastic wrap at room temperature for 3-4 days, or freeze up to one month for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 26 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg