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 ¼ 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 ¼ 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.