Cranberry Eggnog Bread
Cranberry Eggnog Bread
Print recipe
| 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. | |
