Cranberry Eggnog Bread
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.
- 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.
Find it online: https://allcookedup.com/cranberry-eggnog-bread/
