I love how this bread captures the essence of the holidays in every slice. The eggnog gives the loaf a rich, moist texture and a distinct holiday flavor, while the cranberries offer a tangy pop that balances the sweetness. The glaze is the finishing touch—it’s sweet, creamy, and spiced just right. Whether I’m making this for a holiday brunch or slicing it up to share with friends, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bread:
2 large eggs
1 cup white sugar
1 cup eggnog
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups frozen cranberries, chopped
For the glaze:
1 cup powdered sugar
2 tablespoons eggnog
1/4 teaspoon vanilla extract
1/4 teaspoon rum extract
Pinch of ground nutmeg
Directions
I preheat the oven to 350°F (175°C) and grease a loaf pan, lining it with parchment for easy removal.
In a large bowl, I beat the eggs and then mix in the sugar, eggnog, oil, vanilla, and rum extract until smooth.
In a separate bowl, I whisk together the flour, baking powder, cinnamon, and nutmeg.
I gently stir the dry ingredients into the wet mixture until just combined—avoiding overmixing to keep the bread tender.
I fold in the chopped frozen cranberries evenly throughout the batter.
I pour the batter into the loaf pan, smoothing out the top, and bake for 45–50 minutes. A toothpick inserted into the center should come out clean.
After baking, I let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
For the glaze, I whisk together the powdered sugar, eggnog, vanilla, rum extract, and nutmeg until smooth.
Once the bread is fully cooled, I drizzle the glaze over the top and let it set before slicing.
I sometimes replace the cranberries with dried cherries or chopped dried apricots for a different fruity twist.
For a nutty touch, I fold in a handful of chopped pecans or walnuts.
I like using spiced eggnog for an extra layer of warmth and depth.
Mini loaves make great holiday gifts—I just adjust the baking time to about 25–30 minutes.
If I want a richer glaze, I add a splash of heavy cream along with the eggnog.
Storage/Reheating
I store the glazed bread in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I freeze it—either whole or in slices—wrapped tightly in plastic and foil. When I’m ready to enjoy it, I thaw it at room temperature or warm individual slices in the microwave for about 10 seconds.
FAQs
Can I use fresh cranberries instead of frozen?
Yes, I can use fresh cranberries—just chop them and fold them into the batter as directed. I find frozen ones help keep the bread extra moist.
What kind of eggnog should I use?
I use regular full-fat eggnog for the best flavor and texture. Light versions work, but the loaf may be slightly less rich.
Can I leave out the rum extract?
Yes, I can skip it or substitute it with a little more vanilla extract if I don’t have any on hand.
Why is my bread browning too quickly?
If I notice it browning too fast, I tent the loaf with foil during the last 10–15 minutes of baking to prevent over-browning.
Can I make this recipe gluten-free?
Yes, I can use a 1:1 gluten-free flour blend, but I make sure it includes xanthan gum for the right texture.
Conclusion
Cranberry Eggnog Bread is a delicious way to bring holiday flavors to the table. The mix of creamy eggnog, warm spices, and tart cranberries creates a loaf that feels both comforting and festive. I love how easy it is to make and how well it stores, making it perfect for holiday mornings, gift-giving, or just a cozy winter snack.
This festive holiday loaf is bursting with tart cranberries, creamy eggnog, and warm spices—topped with a sweet eggnog glaze for the perfect winter treat.
Author:Emma
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:1 loaf (about 10 slices)
Category:Breakfast, Dessert
Method:Baked
Cuisine:American, Holiday
Diet:Vegetarian
Ingredients
→ For the Bread:
2 large eggs
1 cup white sugar
1 cup eggnog
½ cup vegetable oil
1 tsp vanilla extract
½ tsp rum extract
2 cups all-purpose flour
2 tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
1½ cups frozen cranberries, chopped
→ For the Glaze:
1 cup powdered sugar
2 tbsp eggnog
¼ tsp vanilla extract
¼ tsp rum extract
Pinch of ground nutmeg
Instructions
Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
In a large bowl, whisk the eggs. Add sugar, eggnog, oil, vanilla extract, and rum extract. Mix until well combined.
In a separate bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
Gradually add dry ingredients to wet ingredients. Stir just until combined—do not overmix.
Fold in chopped frozen cranberries.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
To make the glaze: In a bowl, whisk together powdered sugar, eggnog, vanilla, rum extract, and nutmeg.
Drizzle glaze over the cooled loaf and let it set before slicing and serving.
Notes
Use frozen cranberries for best texture and moisture retention.
Let loaf cool fully before glazing to prevent sogginess.
Tent with foil if browning too quickly near the end of bake time.
This recipe works well for mini loaves—just reduce the bake time.
Store at room temperature up to 3 days or freeze (unglazed) for up to 3 months.
