Cranberry Eggnog Breakfast Bread
If calories didn’t exist, I could drink eggnog until the cows came home.
Unfortunately for me, calories do exist and they seem to enjoy spending all their free time with me.
So, limit my intake of eggnog I must . . .
Cranberry eggnog breakfast bread is the next best thing to gulping down a quart of eggnog all by myself.
Not that I’ve ever done so (as far as you know), but I can only imagine!
Enjoy! – The Recipe Wench
Cranberry Eggnog Bread
|Prep time||15 minutes|
|Cook time||45 minutes|
|Total time||1 hour|
|Meal type||Bread, Dessert|
|Slightly adapted from recipe on||Dad What's 4 Dinner|
Cranberry eggnog bread with a heavenly eggnog glaze is straightforward to make. Perfect for breakfast or snack!
- 1/2 Cup butter (unsalted, softened)
- 1/4 Cup granulated sugar
- 1/2 Cup brown sugar (light or dark)
- 2 eggs
- 3/4 Cup eggnog, divided
- 1/4 Cup sour cream
- 1 Teaspoon vanilla extract (you can substitute orange or lemon extract if you prefer)
- 1-3/4 Cup flour
- 1 Teaspoon grated orange or lemon peel (you can skip this if you opt to use orange or lemon extract)
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1 Teaspoon cinnamon
- 1/2 Teaspoon salt
- 1-1/2 Cups fresh cranberries (reserve a few for sprinkling over top before baking)
- 1/2 Cup walnuts, coarsely chopped (reserve a few for sprinkling over top before baking)
- 1 Cup powdered sugar
I changed up Dad What's 4 Dinner's recipe for this Cranberry Eggnog Bread just a bit.
I made this recipe multiple times -- experimenting with different citrus juices/peels. Both lemon and orange are excellent with cranberry eggnog. I'm also partial to walnuts. But, feel free to experiment -- just stick to the measurements!
Enjoy! - The Recipe Wench
|Preheat oven to 350ºF. |
On high speed, cream butter and sugars
Reduce speed to low and add eggs, one at a time
Add 1/4 cup eggnog, sour cream and vanilla (or orange or lemon) extract
Scrape down sides of bowl and mix until smooth
In a separate bowl, whisk together the flour, orange (or lemon) peel if using, baking powder, baking soda, salt, cinnamon
Slowly add the dry ingredients to the wet ingredients
Add another 1/4 cup eggnog and mix until combined
Fold in cranberries and walnuts (I like to reserve a few for sprinkling over top before baking)
Spoon batter into greased bread pan (I use cooking spray for this)
Bake 35-45 minutes or until wooden toothpick inserted comes out clean.
Keep an eye on the browning of the top -- if it browns too quickly, lay a sheet of foil over the top to slow down the browning.
Cool bread slightly and remove from pan.
|Make Eggnog Glaze|
|Mix 1 cup powdered sugar with 2-3 tablespoons eggnog on low speed until combined. |
Increase speed and mix until smooth.
Drizzle glaze over warm bread.