This Eggnog Cranberry Bread is a festive treat that combines the rich flavors of eggnog with tart cranberries. It’s soft, tasty, and perfect for the holidays!
With a sprinkle of nutmeg on top, it really feels like a cozy winter day. I love to toast a slice and spread a little butter on it—yummy! 🥯
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this bread, giving it the right texture. If you want a healthier option, you could substitute half with whole wheat flour. This will add a slightly nutty flavor while keeping the bread moist.
Egnog: The star of the show! If you prefer a non-dairy option, use almond milk or oat milk mixed with a splash of vanilla and a pinch of nutmeg. It won’t have the exact taste, but it will still be delicious!
Cranberries: Fresh cranberries are ideal for that tartness, but if they’re out of season, frozen cranberries are a great substitute. Just use them directly from the freezer without thawing to prevent excess moisture.
Nuts: I love adding chopped pecans for crunch, but feel free to omit them if you’re nut-free or switch them out for seeds like sunflower seeds for a similar texture.
How Can I Ensure My Bread Rises and Comes Out Moist?
Getting the right rise and moistness is key in baking. Here are some helpful steps:
- Make sure your baking powder and baking soda aren’t expired; they must be fresh for proper leavening.
- Don’t overmix your batter. Just combine the wet and dry ingredients until you don’t see any flour. Overmixing can make the bread too dense.
- Have your butter at room temperature for easy creaming with sugar. This helps incorporate air into the mixture, giving it a lighter texture.
- Check the bread a few minutes before the end of baking time. Ovens can vary, and you want to catch it before it overbakes.
These steps will help you bake a perfect loaf every time! Enjoy your baking adventure!
How to Make Eggnog Cranberry Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup chopped nuts (optional, such as pecans or walnuts)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons eggnog (adjust for desired consistency)
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Eggnog Cranberry Bread will take about 15 minutes to prep and then 50-60 minutes to bake. Don’t forget to let it cool a bit before you slice into it! Total time is roughly 1 hour 15 minutes, plus a little cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground nutmeg, and ground cinnamon. This ensures the baking ingredients are evenly mixed. Set this bowl aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This can take a couple of minutes, and it’s great to incorporate air into the mixture!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to give it that lovely flavor.
5. Combine Wet and Dry Ingredients:
Now, gradually mix in the dry ingredient mixture and the eggnog alternately. Start by adding some flour, then some eggnog, and continue alternating until everything is combined. Be gentle; you don’t want to overmix!
6. Add Cranberries and Nuts:
Gently fold in the cranberries and nuts (if you’re using them) until they’re evenly distributed in the batter.
7. Pour into Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake:
Place the loaf pan in the oven and bake for 50-60 minutes. Check with a toothpick in the center; if it comes out clean, it’s ready!
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Make the Glaze:
While the bread is cooling, prepare the glaze by mixing powdered sugar, eggnog, and vanilla extract. Adjust the eggnog amount for your desired consistency—thicker or thinner, whatever you prefer!
11. Drizzle and Serve:
Once the bread is completely cooled, drizzle your glaze over the top. Let it set for a few minutes, then it’s ready to slice and enjoy!
Enjoy your moist, flavorful Eggnog Cranberry Bread— perfect for holiday breakfasts, snacks, or even as a festive gift!
Can I Use Store-Bought Eggnog?
Absolutely! Store-bought eggnog is a convenient option that works perfectly in this recipe. Just ensure you use a good quality eggnog for the best flavor.
What Can I Do If My Bread Looks Undercooked?
If you notice that the bread appears undercooked after the initial baking time, simply cover it loosely with aluminum foil and bake for an additional 5-10 minutes. Check with a toothpick to ensure it’s fully baked through.
Can I Freeze Eggnog Cranberry Bread?
Yes, you can freeze this bread! Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. Thaw at room temperature before serving.
How Long Does This Bread Stay Fresh?
Stored in an airtight container at room temperature, the Eggnog Cranberry Bread should stay fresh for about 3-4 days. Refrigerating it can extend its life a little longer, but it may dry out slightly.
