Cranberry Eggnog Bread
I would have never thought that one day, I would be making bread. I remember the first quick bread I made which was classic banana bread . My mom 👵 was making it so I did the same. Eventually, I started venturing out more by using other ingredients…
I have a long list of quick bread recipes and here are some that are already posted; Apple Cinnamon, Pumpkin Chai, Stollen, Zucchini, and Peanut Butter Banana along with two more with that fruit 🍌… Pineapple Banana Bread with Coconut & Macadamia and Marbled Chocolate Pecan Banana Bread.
Here’s one that fits perfectly for the Holidays and it’s my Cranberry Eggnog Bread! Super moist, colorful 🌈 and delicious, this scrumptious bread is great to serve for breakfast or brunch as well as a mid-afternoon snack. Easy to make, this is certainly another great baking recipe to enjoy this season!
The beauty of quick breads is they don’t require kneading or rising time ⏰. It’s actually a good introduction to bread making for beginners. While other breads need yeast, the leavening agents used in quick bread making is baking powder and/or baking soda.
As the title refers, there’s cranberries and eggnog in it. I use frozen cranberries. When it comes to the eggnog, you can either buy it at your supermarket or make it at home 🏡. Here’s the link for my delightful recipe… Homemade Holiday Eggnog
There’s also real rum that goes in the batter. You can use rum extract instead but if don’t have any, simply use vanilla. If you don’t have that either then it’s time for you to go grocery shopping 🛒!!!
Let’s talk about alcohol and children 👧👱♂️…
Many parents won’t bake or cook with it as they don’t want their children to have any. Did you know that while it cooks/bakes, the alcohol evaporates out of the food, leaving you with only the flavor. Heat 🔥 burns off the alcohol so it’s safe to have these little munchkins eat some…
I use my Eggnog Glaze as a finishing touch for this Cranberry Eggnog Bread 🍞. After being mixed, I transfer the glaze to the fridge to thicken it up while the bread is cooling off. It will take a good 2 hours before glazing it so start the recipe early.
This festive Cranberry Eggnog Bread is moist, colorful and so scrumptious! It’s a delicious snack to enjoy during the Holidays 🎄. Stored in an airtight container, it keeps well for up to 3 days in the fridge. To freeze it, wrap tightly in plastic wrap and then foil. It will be good for up to 2 months…
Bon Appétit! 🍽
Here are more scrumptious holiday recipes for you to try… 😀
– Raincoast Crisps Copycat
– Saffron Buns
– Mendiants
– Holiday Aperol Spritz
– Gougères aka Cheese Puffs
– Chocolate Rum Snowballs
– Scallops and Roasted Chestnut Soup
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– Russian Deviled Eggs • Oeufs à la Russe
and for even more bread 🍞🥨 recipes, click on this link… Recipe Category • Bread & More
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Cranberry Eggnog Bread
Hover to scale
Ingredients
BREAD
- 2 cups unbleached all-purpose flour
- 1 tsp. orange zest
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground Himalayan pink salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large free-range eggs, room temperature
- 1 cup eggnog see Recipe
- 1/2 tbsp. dark rum (substitute rum extract)
- 1 1/2 cups frozen cranberries
- 1/2 cup walnuts, coarsely chopped optional
EGGNOG GLAZE
- 1 cup confectioners' sugar, sifted tips & tricks
- 2 tbsp. eggnog see Recipe
- 1/4 tsp. orange zest
Directions
BREAD
- Preheat oven to 350ºF and grease a loaf pan; set aside.
- In a bowl, combine flour, orange zest, baking powder, baking soda, ground cinnamon, and salt. Whisk until blended and set aside.
- In the bowl of a stand mixer, add butter and sugar. Using the paddle attachment, process on medium-high speed until the mixture is creamy.
- Add eggs, one at a time, and mix well between each addition.
- Gently fold in cranberries and walnuts.
- Pour the batter into the prepared loaf pan and evenly level it out using a spatula.
- Transfer to the preheated oven and bake for 55 to 65 minutes or until a cake tester inserted in the center comes out with just a few crumbs.
- Remove from the heat and let it sit in the pan for 15 minutes before unmolding and placing the bread on a wire rack to cool completely.
EGGNOG GLAZE
- Meanwhile, in a small bowl, combine all the eggnog glaze ingredients and stir until the mixture is smooth. Transfer to the fridge to thicken it up until the bread is cool enough to glaze.
Don't forget to rate and comment on this recipe!
