Cranberry Eggnog Bread brings together the rich, festive flavor of creamy eggnog with the tart pop of cranberries in a perfectly moist, tender loaf. This recipe captures the spirit of the holidays in every bite and is a perfect make-ahead option for breakfasts, desserts, or edible gifts. Whether you’re looking for a unique Christmas breakfast, a cozy winter snack, or a way to use up leftover eggnog, this cranberry eggnog bread delivers on taste, texture, and seasonal cheer.
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A Festive Favorite for the Holiday Season
This Cranberry Eggnog Bread is more than just a baked good — it’s a warm, comforting celebration of classic holiday flavors. It’s easy to prepare, family-friendly, and great for gifting. The eggnog adds richness and seasonal depth, while the cranberries cut through with bright, tart bursts that balance the sweetness. Plus, the simple eggnog glaze takes it from delicious to unforgettable. Whether you’re a fan of traditional holiday bakes or looking to try something new, this loaf has something for everyone.
What You’ll Need for This Holiday Loaf
- Eggs: Provide structure and richness, helping the loaf rise and bind together
- White Sugar: Adds sweetness and soft texture
- Eggnog: The star ingredient infuses the bread and glaze with creamy, spiced holiday flavor
- Vegetable Oil: Ensures a moist, tender crumb that keeps well
- Vanilla Extract: Rounds out the flavors with smooth, sweet undertones
- Rum Extract: Adds a warm, festive depth without the alcohol
- All-Purpose Flour: The foundation of the loaf, giving it body and structure
- Baking Powder: Leavens the bread for a light, airy texture
- Cinnamon: Classic spice that evokes cozy winter mornings
- Ground Nutmeg: Boosts the holiday feel with warm, slightly sweet spice
- Frozen Cranberries: Deliver tart bursts of flavor and a festive color contrast
Easy Ingredient Swaps for Any Kitchen
- Fresh Cranberries: Use in place of frozen, but consider freezing them first to maintain loaf moisture
- Dairy-Free Eggnog: Almond or oat-based nogs work well for lactose-intolerant guests
- Coconut Oil or Butter: Swap for vegetable oil if desired, just note the flavor profile may shift
- Brown Sugar: For a slightly deeper, caramel-like sweetness
- Orange Zest: Adds citrus brightness and pairs beautifully with cranberries
How to Make Cranberry Eggnog Bread from Scratch
- Preheat your oven to 350°F. Lightly grease a loaf pan with non-stick spray and line with parchment paper.
- Beat the wet ingredients: In a large bowl, whisk the eggs until light. Add sugar, eggnog, vegetable oil, vanilla extract, and rum extract. Mix until fully combined.
- Combine dry ingredients: In a separate bowl, stir together flour, baking powder, cinnamon, and nutmeg.
- Mix the batter: Gradually add the dry mixture into the wet ingredients, stirring gently with a spoon or spatula until just moistened.
- Fold in cranberries: Gently incorporate the frozen cranberries into the batter, ensuring they’re evenly distributed.
- Transfer to pan: Pour the batter into your prepared loaf pan, smoothing the top.
- Bake for 45–50 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the bread rest in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
- Make the glaze: In a medium bowl, mix powdered sugar, eggnog, vanilla, rum extract, and a pinch of nutmeg. Adjust consistency by adding more eggnog if needed.
- Drizzle glaze over cooled bread, letting it cascade down the sides for a beautiful finish.
Pro Tips for Perfect Cranberry Eggnog Bread
- Cool completely before glazing to keep the topping from soaking into the crust
- Don’t overmix the batter – it can lead to a dense loaf
- Tent with foil if the top is browning too quickly while baking
- Use chopped cranberries for better distribution and fewer tart pockets
- Mini loaves make great gifts – just reduce bake time and watch closely
Delicious Ways to Serve and Customize
Pair this cranberry eggnog bread with a warm mug of coffee, a chai latte, or even a splash of extra eggnog for a festive touch. It’s delightful on its own, but a dollop of whipped cream or a scoop of vanilla ice cream can turn it into a decadent dessert.
Want to make it your own? Here are a few fun variations:
- Add white chocolate chips for a creamy sweetness
- Try blueberries as a fruit swap for a different flavor twist
- Mix in chopped pecans or walnuts for added crunch
- Use a spiced glaze by incorporating cinnamon or allspice
It’s also perfect for make-ahead entertaining. Just bake the loaf, store it at room temperature, and glaze before serving.
Seasonal Magic in Every Slice
Nothing says “holiday” like the nostalgic combination of eggnog and cranberries. Cranberry Eggnog Bread embodies the spirit of Christmas morning — cozy, comforting, and made with love. Serve it as a warm breakfast treat while opening presents, or slice it up for a simple sweet after a holiday dinner. It’s a seasonal tradition waiting to happen.
With its aromatic spices, rich eggnog base, and tart cranberries, this festive loaf is more than a recipe — it’s a celebration of the season.
Bringing It All Together
Whether you’re baking for a holiday brunch, gifting neighbors, or treating yourself to a festive dessert, Cranberry Eggnog Bread is the ultimate winter bake. Its perfect blend of creamy eggnog, warm spices, and tart cranberries makes it a seasonal must-have. Easy to prepare, crowd-pleasing, and delightfully indulgent, this quick bread deserves a place on your holiday table year after year. Try it once, and it may just become your new favorite Christmas tradition.
Frequently Asked Questions About Cranberry Eggnog Bread
Can I make Cranberry Eggnog Bread without rum extract?
Yes, you can skip rum extract if you prefer or substitute it with additional vanilla extract for a similar depth of flavor. If you’d like a boozy twist, a splash of real dark rum works well—just adjust to taste and note that it slightly changes the moisture level.
Why are frozen cranberries recommended over fresh?
Frozen cranberries are ideal for this recipe because they help retain moisture in the bread, preventing it from drying out. Fresh cranberries can be used, but to mimic the frozen texture, it’s best to freeze them beforehand. This also makes folding them into the batter easier.
How do I know when the Cranberry Eggnog Bread is fully baked?
Insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs (not wet batter), your bread is done. The top should be golden brown. If the top browns too quickly, tent with foil during the last 15 minutes of baking to prevent over-browning.
More Relevant Recipes
- Apple Pumpkin Streusel Muffins: These moist muffins are packed with fall spices, apples, and pumpkin—making them an excellent companion to Cranberry Eggnog Bread for a cozy holiday breakfast spread or brunch table.
- Pumpkin Bread with Maple Glaze: A rich, warmly spiced loaf topped with a sweet maple glaze. This recipe mirrors the holiday flavors and soft crumb texture of Cranberry Eggnog Bread, perfect for seasonal baking.
- Cranberry Apple Jam: Tangy cranberries and sweet apples come together in this luscious jam, ideal for spreading over slices of Cranberry Eggnog Bread or pairing with other holiday loaves and bakes.
Cranberry Eggnog Bread
- Total Time: 1 hour
- Yield: 1 loaf (about 10 slices)
- Diet: Vegetarian
Description
Cranberry Eggnog Bread is a festive holiday loaf that’s moist, tender, and packed with creamy eggnog, warm spices, and tart cranberries. Finished with a sweet eggnog glaze, it’s perfect for Christmas breakfast, holiday gifting, or a cozy winter treat.
Ingredients
- 2 large eggs: provide structure and richness
- 1 cup white sugar: adds sweetness and tender texture
- 1 cup eggnog: infuses holiday flavor and moist texture
- 1/2 cup vegetable oil: keeps the loaf moist and soft
- 1 teaspoon vanilla extract: enhances overall flavor
- 1/2 teaspoon rum extract: adds festive warmth
- 2 cups all-purpose flour: base structure of the bread
- 2 teaspoons baking powder: leavening for light texture
- 1/2 teaspoon ground cinnamon: provides warm holiday spice
- 1/4 teaspoon ground nutmeg: adds depth and seasonal aroma
- 1 1/2 cups frozen cranberries, chopped: tart, fruity bursts
- For the glaze:
- 1 cup powdered sugar: base for the glaze
- 2 tablespoons eggnog: to mix and flavor the glaze
- 1/4 teaspoon vanilla extract: rounds out glaze flavor
- 1/4 teaspoon rum extract: deepens holiday taste
- Pinch of ground nutmeg: adds seasonal spice to glaze
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large bowl, beat the eggs. Add sugar, eggnog, oil, vanilla extract, and rum extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients. Stir gently until just combined.
- Fold in chopped frozen cranberries until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, eggnog, vanilla extract, rum extract, and nutmeg in a bowl.
- Drizzle the glaze over the cooled bread. Let it set before slicing and serving.
Notes
- Use frozen cranberries for best texture and moisture retention.
- Let bread cool completely before glazing to prevent glaze from soaking in.
- To prevent over-browning, tent foil over the loaf during the last 10–15 minutes if needed.
- This recipe can be made into mini loaves; reduce bake time accordingly.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breads & Loaves
- 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