Cranberry Eggnog Bread
Perfect for winter brunches and dessert, this easy quick bread recipe combines seasonal flavors for an unforgettable holiday treat.
Equipment
- food processor
- medium mixing bowl
- large mixing bowl
- whisks
- measuring cups
- measuring spoons
- silicone scraping spatula
- 9x5x3 loaf pan (lined with parchment paper)
- wire rack
- small mixing bowl
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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
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.
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.
Nutrition
Calories: 168kcalCarbohydrates: 47gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 13mgSodium: 155mgPotassium: 72mgFiber: 1gSugar: 19gVitamin A: 54IUVitamin C: 3mgCalcium: 33mgIron: 1mg
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