Impress your guests with this tender and moist Cranberry Eggnog Bread. Perfect for winter brunches and dessert, this easy quick bread recipe is filled with seasonal flavors for an unforgettable holiday treat.
With notes of vanilla, nutmeg, and cinnamon, this festive cranberry bread combines the creamy, nutty flavors of a classic holiday drink with fresh and juicy, tart cranberries.
This delicious recipe borrows inspiration from my popular White Chocolate Cranberry Bread. But what sets this version apart is the creamy, rich eggnog (used instead of milk and butter) that's mixed into the bread for moistness and flavor; it also accents the sweet glaze.
You can use fresh or frozen cranberries for this easy recipe. I like to chop them in the food processor before adding to the batter because it helps to cut down on the tartness (when cranberries don't have to burst and pop, they're a little sweeter when they bake).
What makes this moist, flavorful bread extra special is the eggnog glaze on top. It adds just the right amount of sweetness to balance the flavor of the baked cranberries nestled underneath.
Add a few Candied Cranberries to the serving plate for the perfect finishing touch!
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🥘Ingredients
- fresh cranberries- may also use frozen, but do not defrost
- flour- spoon and level into measuring cup for best results
- sugar
- baking powder, baking soda & salt- leavening agents for the bread
- nutmeg & cinnamon- warm spices to bring out the flavor
- eggnog- this makes the bread extra creamy and flavorful; some is also used in the glaze
- egg- use at room temperature for easier mixing
- confectioner's sugar, pure vanilla extract, & additional eggnog- for the sweet, flavorful glaze
See recipe card for quantities.
🔪Instructions
- Step 1: Chop cranberries in a food processor; set aside.
- Step 2: Combine dry ingredients in large bowl; combine wet ingredients in medium bowl. Add the wet ingredients to the large bowl; stir until just combined. Fold in the chopped cranberries.
- Step 3: Transfer batter to prepared pan; bake. Cool on wire rack.
- Step 4: Mix the glaze ingredients; drizzle over cooled bread.
Hints: Line your loaf pan with parchment paper before adding the batter, then use the paper after baking to lift the loaf out of the pan.
Once made, place the glaze in a Ziploc bag, snip a tiny piece off of one bottom corner, and then drizzle over the bread.
📖Variations
- Without glaze - This bread can be enjoyed without the glaze; just know that it will be pretty tart (you may choose to add coarse sugar crystals to the top once the bread has cooled for a little sweetness)
- With nuts - ½ crushed hazelnuts, walnuts or pecans can be added to the batter before baking
- With citrus- 1 teaspoon of orange zest or lemon zest can be added to the batter for additional flavor
See Cranberry Cherry Dessert Squares for an easy dessert option that uses fresh cranberries.
🍽Equipment
- food processor
- medium and large mixing bowl
- whisks
- measuring cups & measuring spoons
- scraping/silicone spatula
- 9x5x3 loaf pan, lined with parchment paper
- long cake tester
- wire rack
- small mixing bowl
🍶Storage
Wrap Cranberry Eggnog Bread in a layer of wax paper, followed by a layer of foil and store on your countertop for up to 3 days. You may also refrigerate for up to 5 days. Have the bread sit out on the counter to soften before slicing and serving.
You may freeze the whole loaf or individual slices in freezer safe packaging for up to 3 months; defrost overnight in the fridge.
💭Top tips
Don't overmix the batter! Overmixing leads to the release of too much gluten, which causes the bread to be chewy.
This is a very dense batter. You want to make sure the bread bakes all the way through before removing it from the oven. Use a long cake tester and insert it in the center of the loaf to test for doneness. It will have some moist crumbs on it, but there shouldn't be any gooiness from the batter.
Applying a tented sheet of foil halfway through baking helps to prevent the top crust from over-browning.
🗨️FAQ
Using all-purpose flour is fine; if you're looking for a chewier bread, use bread flour.
No. In this recipe, I recommend using a food processor to chop the cranberries so they don't burst while baking in the bread, but no precooking is required. They are also less tart when you chop them before using.
🥄Related
Looking for other recipes like Cranberry Eggnog Bread? Try these:
🔴More cranberry recipes
Here are some other favorite cranberry recipes:
📋Recipe
Cranberry Eggnog Bread
Equipment
- food processor
- medium mixing bowl
- large mixing bowl
- whisks
- measuring cups
- measuring spoons
- silicone scraping spatula
- 9x5x3 loaf pan (lined with parchment paper)
- long cake tester
- wire rack
- small mixing bowl
Ingredients
For the bread:
- 2 cups fresh cranberries if using frozen, do not defrost
- 2 cups all-purpose flour spooned and leveled for best results
- 1 cup sugar
- 1 & ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¾ cup eggnog
- 1 egg, beaten bring to room temperature before using for easier mixing
For the glaze:
- 1 cup confectioner's sugar
- ¼ cup eggnog
- 1 teaspoon vanilla
Instructions
- Adjust oven rack to lower third of oven. Preheat oven to 350 degrees.
- Chop cranberries in a food processor; set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and spices.
- In a separate bowl, combine eggnog and slightly beaten egg.
- Add wet ingredients to dry ingredients bowl; stir until just combined.
- Fold in the cranberries; do not overmix.
- Pour batter into prepared loaf pan.
- Bake for 35 minutes, then loosely cover pan with tented foil. Bake for an additional 25-35 minutes, or until loaf tests done.
- Allow the bread to cool for 15 minutes, then lift it up out of the pan, using the parchment paper ends as handles. Cool completely on wire rack (about 1 hour).
- Make the glaze by mixing the confectioner's sugar, ¼ cup eggnog, and vanilla; place cooled bread on parchment paper, then drizzle glaze on top. Allow to fully set before storing.
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
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