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.

Cranberry Eggnog Bread – Best Holiday Recipe Ever

Name: Cranberry Eggnog Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
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

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

Scale

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

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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