Description
Cranberry Eggnog Bread is a rich, festive loaf that combines the creamy flavor of eggnog with the tartness of cranberries, creating a perfect balance of sweetness and spice. Ideal for the holiday season, it’s great for breakfast, dessert, or as a thoughtful gift.
Ingredients
Scale
- 2 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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups frozen cranberries (or fresh, coated in flour)
Instructions
- Preheat the oven to 350°F (175°C). Grease a bread pan with cooking spray and line with parchment paper.
- In a large bowl, beat the eggs. Add sugar, eggnog, vegetable oil, vanilla, and rum extract. Mix until well combined.
- In a separate bowl, combine flour, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the cranberries carefully to distribute evenly.
- Pour the batter into the prepared bread pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix powdered sugar, eggnog, vanilla, rum extract, and nutmeg. Drizzle over the cooled bread.
Notes
- Use frozen cranberries to keep the bread moist. If using fresh, ensure they are coated in flour.
- To prevent over-browning, tent the bread with foil during baking if needed.
- Allow the bread to cool completely before applying the glaze to prevent it from soaking into the bread.
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 34g
- Sodium: 131mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 57mg