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Cranberry Eggnog Breakfast Bread


with walnuts

Home Recipes Breakfast Cranberry Eggnog Breakfast Bread

Cranberry Eggnog Breakfast Bread

Breakfast, Recipes |

If calories didn’t exist, I could drink eggnog until the cows came home.

Cranberry eggnog bread with a heavenly eggnog glaze | The Recipe Wench

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

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Cranberry Eggnog Bread
Serves 12
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!

Ingredients

  • 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

Note

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

Directions

Step 1
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
Step 2
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.

Cranberry eggnog bread with a heavenly eggnog glaze | The Recipe Wench

 

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5 Comments

Leave your reply.
  • moosegirl89
    · Reply

    November 21, 2017 at 6:53 PM
    the recipe calls for 3/4 cup eggnog, but only 1/2 cup is called for in the bread. Is the other 1/4 cup for the icing, even though you'll only use 3 Tbsp.? I just want to make sure I'm not leaving 1/4 cup of liquid out of the bread. thanks!
    • Bridget
      · Reply

      Author
      November 21, 2017 at 7:15 PM
      Thanks for the question. You are exactly right. The 3/4 cup eggnog is divided. Use 1/2 cup in the batter. The remaining 1/4 cup (approx.) is for the icing. Yes -- the recipe states 2-3 Tablespoons for the icing. If that's all you use, you might have a tablespoon leftover! I hope you love this -- let me know how it goes for you!

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