Easy Cranberry Eggnog Bread
This Easy Cranberry Eggnog Bread is a festive holiday loaf that’s soft, moist, and bursting with the cozy flavors of creamy eggnog, tart cranberries, and warm spices. Perfect for Christmas breakfast, dessert, or edible gifts — it’s the ultimate holiday comfort bake you’ll love all season long!
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Wet Ingredients:
- 1 cup sugar
- 2 eggs
- 1 cup eggnog full-fat preferred
- ½ cup melted butter
- 1 tsp vanilla extract
- Add-Ins:
- 1½ cups cranberries fresh, frozen, or dried
- Optional Glaze:
- ½ cup powdered sugar
- 2 tbsp eggnog
- Dash of vanilla extract
Instructions
- Preheat Oven:
- Set oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Whisk Wet Ingredients:
- In another bowl, whisk eggs, sugar, melted butter, eggnog, and vanilla until smooth.
- Combine:
- Add dry ingredients to wet and stir gently until just combined — don’t overmix.
- Fold in Cranberries:
- Lightly coat cranberries in a spoonful of flour, then fold into batter.
- Bake:
- Pour into prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Glaze:
- Cool completely before drizzling with the eggnog glaze. Slice and enjoy!
Notes
- Don’t overmix: Stir just until combined to keep the texture light and fluffy.
- Room Temperature Ingredients: Ensure eggs and butter aren’t cold.
- Check early: Ovens vary — start testing at 45 minutes.
- Toss cranberries in flour: Prevents them from sinking to the bottom.