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Cranberry Eggnog Bread
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Cranberry Eggnog Bread

This festive Cranberry Eggnog Bread is moist, colorful and delicious! It’s a scrumptious snack to enjoy during the Holidays!
Prep Time10 minutes
Cook Time2 hours
Passive Time2 hours
Servings: 1 loaf
Author: Francine Lizotte
Course: Breads & More
Cuisine: International
Keyword Baking, Breakfast - Brunch, Christmas, Low Sodium/No Sodium, Snacks

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

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.
  • Add half of the dry ingredients and half of the eggnog. Reduce speed to low and process until just combined before adding the remaining flour mixture and eggnog plus rum.
  • 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.