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.

Cranberry Eggnog Bread: A Festive Holiday Favorite

Name: Cranberry Eggnog Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
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

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

Scale

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

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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