Cranberry Eggnog Bread is a flavorful holiday treat that captures the essence of Christmas in every bite. Moist, tender, and filled with the rich, creamy taste of eggnog combined with the tart burst of cranberries, this festive loaf is perfect for breakfast, dessert, or gifting. Whether you’re using up leftover eggnog or looking for the perfect baked good for your holiday table, this Cranberry Eggnog Bread recipe brings warmth, spice, and nostalgia to the season.
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Why You’ll Love This Cranberry Eggnog Bread
Cranberry Eggnog Bread isn’t just delicious — it’s incredibly simple to make and packed with seasonal charm. With a moist crumb, golden crust, and vibrant cranberries throughout, it’s ideal for festive gatherings or cozy mornings. The creamy eggnog creates a soft texture, while warming spices like cinnamon and nutmeg enhance the holiday flavor. This loaf is a crowd-pleaser even among those who aren’t big fans of eggnog — it turns that classic drink into something everyone will love.
What You Need to Make This Holiday Bread
• Eggs: Provide structure and contribute to the rich texture
• White Sugar: Adds sweetness and helps brown the crust
• Eggnog: Adds creamy holiday flavor and moisture to the batter and glaze
• Vegetable Oil: Keeps the crumb moist and tender
• Vanilla Extract: Enhances the overall sweetness and depth
• Rum Extract: Brings warmth and a festive aroma without using alcohol
• All-Purpose Flour: Creates the base of the loaf, giving it body
• Baking Powder: Helps the bread rise for a light and fluffy texture
• Cinnamon: Adds cozy, warm spice for classic holiday flavor
• Ground Nutmeg: Complements eggnog and cranberries with a spicy kick
• Frozen Cranberries: Provide tart contrast and fruity bursts in every bite
Smart Swaps and Ingredient Variations
• Fresh Cranberries: Can be used if frozen aren’t available. Freeze them first to prevent a drier loaf.
• Rum: Substitute rum extract with a teaspoon of actual rum for an adult-friendly version.
• Oil Alternatives: Melted butter or coconut oil works if vegetable oil is unavailable.
• Dairy-Free Option: Use plant-based eggnog (like almond or oat milk nog) for a lactose-free version.
• Flour Variations: Gluten-free flour blends can work — just ensure it’s a 1:1 baking blend.
How to Make Cranberry Eggnog Bread
- Preheat your oven to 350°F (175°C). Prepare a loaf pan with nonstick spray and parchment paper or a light dusting of flour.
- Mix Wet Ingredients: In a stand mixer or large bowl, beat eggs. Add sugar, eggnog, vegetable oil, vanilla extract, and rum extract. Continue mixing until well combined.
- Combine Dry Ingredients: In another bowl, stir together all-purpose flour, baking powder, cinnamon, and nutmeg.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and stir gently until just moistened — don’t overmix.
- Fold in Cranberries: Gently fold frozen cranberries into the batter, distributing evenly.
- Bake: Pour the batter into the prepared loaf pan. Bake for 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool completely in the pan before glazing.
- Make the Glaze: In a bowl, whisk powdered sugar, eggnog, vanilla, rum extract, and nutmeg until smooth. Adjust thickness with more eggnog if needed.
- Drizzle and Serve: Spoon the glaze over the cooled loaf, letting it drip down the sides. Slice and enjoy!
Expert Tips for Perfect Cranberry Eggnog Bread
• Don’t Overmix: Stir until just combined to avoid a tough texture.
• Watch the Top: If the top browns too quickly, tent with foil during the last 10–15 minutes of baking.
• Cool Before Glazing: Let the loaf cool fully before adding glaze or it will melt into the crust.
• Use Frozen Cranberries: They prevent excess moisture loss and help retain a moist crumb.
• Double the Recipe: Make multiple loaves — this freezes well and makes excellent edible gifts!
Serving Suggestions and Festive Variations
Serve slices of Cranberry Eggnog Bread with hot coffee, spiced tea, or a mug of warm eggnog for a comforting holiday treat. For a dessert option, pair it with vanilla ice cream or whipped cream. If you want to get creative:
• Add White Chocolate Chips: For added sweetness and richness.
• Make It Mini: Use mini loaf pans for individual gifts or party favors — just adjust the bake time.
• Spice It Up: Add a pinch of clove or cardamom for more complex spice flavor.
• Try Other Berries: Blueberries, chopped apples, or raspberries also work well — just monitor moisture content.
Storage and Make-Ahead Tips for Busy Holidays
Cranberry Eggnog Bread stores beautifully, making it perfect for holiday prep:
• Room Temperature: Store wrapped in plastic wrap or in an airtight container for up to 3 days.
• Refrigerator: Keeps well chilled for up to a week.
• Freezer-Friendly: Freeze the loaf (unglazed) for up to 3 months. Wrap tightly in plastic and place in a freezer-safe bag or container. Thaw overnight and glaze before serving.
• Make-Ahead Tip: Bake the night before, then glaze fresh in the morning for the best texture and flavor.
Why Cranberry Eggnog Bread Is the Ultimate Holiday Bake
Cranberry Eggnog Bread truly captures the essence of holiday baking. It’s comforting, nostalgic, and packed with flavor — from the spicy notes of cinnamon and nutmeg to the creamy sweetness of eggnog and the burst of cranberries. It’s the kind of treat that disappears fast and leaves everyone asking for the recipe. Whether you’re hosting a brunch, heading to a cookie exchange, or simply savoring a quiet winter morning, this bread brings joy and warmth to every occasion.
Looking for more festive ideas? Pair it with eggnog banana bread or serve alongside cranberry oat scones for a stunning holiday spread. However you slice it, Cranberry Eggnog Bread belongs at the heart of your holiday traditions.
Conclusion: A Holiday Classic Worth Baking Again and Again
Cranberry Eggnog Bread is more than just a seasonal sweet treat — it’s a celebration of the holidays baked into a loaf. With its moist texture, bursts of tart cranberry, warm holiday spices, and creamy eggnog glaze, this bread is guaranteed to be a hit at any festive gathering. Whether you’re gifting it to neighbors, enjoying it with morning coffee, or pairing it with other holiday favorites, this recipe is a reliable go-to all season long. So, stock up on eggnog, keep those cranberries frozen, and make this delightful Cranberry Eggnog Bread part of your annual traditions.
Frequently Asked Questions About Cranberry Eggnog Bread
Can I make Cranberry Eggnog Bread without rum extract?
Yes, you can leave out the rum extract or substitute it with a bit more vanilla extract. If you’re not avoiding alcohol, a teaspoon of actual rum adds a rich depth of flavor. Just be sure not to overdo it, as the eggnog already contributes plenty of festive richness.
Can I use dried cranberries instead of frozen?
While frozen cranberries provide the best burst of tart flavor and moisture balance, dried cranberries can be used in a pinch. If using dried, soak them in warm water or a little orange juice for 10–15 minutes to plump them up before folding into the batter.
How do I know when the Cranberry Eggnog Bread is fully baked?
The top should be golden brown and slightly firm to the touch. Insert a toothpick into the center of the loaf — if it comes out clean or with only a few moist crumbs, the bread is done. If it comes out with wet batter, give it 5–10 more minutes, checking frequently.
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Cranberry Eggnog Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10 servings) 1x
- Diet: Vegetarian
Description
Cranberry Eggnog Bread is a festive holiday treat made with creamy eggnog, tart cranberries, and warm spices like cinnamon and nutmeg. Moist and tender with a sweet glaze, it’s perfect for breakfast, dessert, or gifting during the Christmas season.
Ingredients
- 2 large eggs
- 1 cup white sugar
- 1 cup eggnog
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups frozen cranberries, chopped
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons eggnog
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- Pinch of ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan with cooking spray and lightly flour it or line with parchment paper.
- In a large bowl or stand mixer, beat the eggs. Add sugar, eggnog, vegetable oil, vanilla extract, and rum extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chopped frozen cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then remove and let cool completely on a wire rack.
- To prepare the glaze, mix powdered sugar, eggnog, vanilla extract, rum extract, and nutmeg until smooth. Add more eggnog if a thinner glaze is desired.
- Drizzle the glaze over the cooled bread. Slice and serve.
Notes
- Use frozen cranberries to prevent the bread from becoming dry.
- If using fresh cranberries, freeze them first for best results.
- Tent the loaf with foil during the last 10 minutes if the top browns too quickly.
- Let the loaf cool completely before glazing to avoid the glaze soaking into the crust.
- Can be made into muffins or mini loaves by adjusting the baking time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
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
