If you’re searching for a delightful holiday treat that perfectly blends festive flavors and comforting textures, this Eggnog Cranberry Bread Recipe will quickly become your new favorite. Imagine a tender, golden bread scented with warm nutmeg, sweetened with creamy eggnog, and studded with bright, tart cranberries that burst with every bite. It’s more than just bread; it’s a celebration of the season wrapped in every slice, bringing holiday cheer right to your kitchen. Whether you’re a seasoned baker or just starting out, this recipe is a wonderful way to share a cozy, flavorful moment with family and friends.
Ingredients You’ll Need
Getting ready to make this Eggnog Cranberry Bread Recipe is wonderfully simple because the ingredients are straightforward and each plays an essential role in creating the perfect loaf. From the fluffy texture powered by flour and baking powder, to the seasonal spices and moisture-packed eggnog, every addition makes this bread sing with flavor and holiday spirit.
- All-purpose flour (2 1/4 cups): The foundation for structure and lightness in the bread.
- Baking powder (2 teaspoons): Helps the bread rise beautifully, keeping it fluffy and tender.
- Salt (1/2 teaspoon): Enhances all the flavors — don’t skip this tiny but mighty ingredient.
- Freshly ground nutmeg (1/2 teaspoon): Adds warm, cozy spice that’s classic in eggnog-inspired treats.
- Large eggs (2): Bind everything together and add richness.
- Granulated white sugar (1 cup): Sweetens the bread just enough while complementing the tartness of cranberries.
- Eggnog (1 cup): The superstar ingredient giving the bread its signature creamy texture and holiday flavor.
- Salted butter, melted (1/2 cup): Adds a silky richness and helps keep the bread moist.
- Vanilla extract (1 teaspoon): Enhances sweetness and adds a lovely depth of aroma.
- Fresh cranberries (3 cups): Burst with tartness and bring a festive pop of color.
How to Make Eggnog Cranberry Bread Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350 degrees Fahrenheit. Whether you’re baking in a large loaf pan or several smaller mini loaf pans, be sure to grease the bottoms and sides well so your bread doesn’t stick. Using mini pans is a fun way to create individual loaves that make perfect gifts or party treats.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together all-purpose flour, baking powder, salt, and freshly ground nutmeg. This mixture forms the structure of your bread and infuses it with that classic holiday spice.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together the eggs, granulated sugar, creamy eggnog, melted salted butter, and vanilla extract. This mixture adds richness, sweetness, and moisture, ensuring the bread stays soft and flavorful.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter looks a little lumpy! Overmixing can make the bread tough, so be gentle. Finally, fold in the fresh cranberries carefully to distribute their bright bursts of tart flavor throughout the batter.
Step 5: Bake the Bread
Divide the batter into your prepared pans. If using mini loaf pans, place them on a baking sheet for easy handling and oven placement. Bake for about 30 to 40 minutes for mini loaves or 45 to 55 minutes for one large loaf. You’ll know the bread is done when a toothpick inserted in the center comes out clean. Let your bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Eggnog Cranberry Bread Recipe
Garnishes
Add a dusting of powdered sugar or a simple glaze made from powdered sugar and a splash of eggnog for an extra festive touch that looks as good as it tastes. Sprinkling a few fresh cranberries or chopped nuts on top right after baking is also a wonderful way to add color and crunch.
Side Dishes
This bread shines best on its own or alongside a hot cup of spiced tea, cider, or steaming coffee. It also pairs beautifully with cream cheese or a smear of soft butter for a mellow complement to the tart cranberries and sweet eggnog base.
Creative Ways to Present
Try slicing the bread into thin pieces and serving them on a holiday platter decorated with holly or cinnamon sticks for a charming seasonal display. Wrapped individually in parchment with a ribbon, single mini loaves make thoughtful homemade gifts that everyone will appreciate.
Make Ahead and Storage
Storing Leftovers
Store any leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature. It will stay fresh for up to three days, perfect for enjoying throughout the week or sharing with friends.
Freezing
Eggnog Cranberry Bread Recipe freezes wonderfully. Wrap the loaf or individual mini loaves tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to three months, then thaw overnight in the refrigerator or at room temperature before enjoying.
Reheating
For that fresh-baked warmth, reheat slices gently in a toaster oven or microwave. Just a few seconds on medium power in the microwave is all it takes to bring back the comforting aroma and softness.
FAQs
Can I use dried cranberries instead of fresh?
Absolutely! Dried cranberries will offer a gentler tartness and chewy texture, which some find preferable. Just be sure to adjust the amount slightly as dried berries are more concentrated in flavor.
Is it necessary to use eggnog, or can I substitute something else?
Eggnog is key for that unique flavor, but you can substitute with milk mixed with a pinch of nutmeg and vanilla if needed—it won’t be quite the same, but still delicious.
Can I make this bread vegan?
You can try using vegan butter, a plant-based egg replacer, and a non-dairy eggnog alternative, but keep in mind the textures and flavors may vary slightly from the original.
Will this bread be very sweet?
It’s moderately sweet, balanced by the tart cranberries. The sugar and eggnog sweetness complement the bread without overpowering it, making it great alongside coffee or tea.
Why does the batter stay lumpy?
Lumpy batter is perfectly normal for quick breads. Overmixing can develop gluten and make the bread tough, so stop stirring once the dry ingredients are just moistened.
Final Thoughts
I truly hope you’ll give this Eggnog Cranberry Bread Recipe a try during the holiday season or any time you crave something special and heartwarming. It’s one of those recipes that brings a cozy, festive feeling with every bite and is easy enough to whip up on a chilly morning. From the warm spices to the burst of fresh cranberries and that unmistakable eggnog charm, this bread is a wonderful way to celebrate seasonal flavors with your loved ones. Happy baking!
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Eggnog Cranberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 mini loaves (about 8 slices each) or 1 large 9×5 inch loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Eggnog Cranberry Bread combines the rich, creamy flavor of eggnog with the tart burst of fresh cranberries, making it a perfect holiday treat. Moist and tender with warm nutmeg spice, these loaves deliver a delightful balance of sweet and tart, ideal for holiday breakfasts or gift-giving.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
Wet Ingredients
- 2 large eggs
- 1 cup granulated white sugar
- 1 cup eggnog
- 1/2 cup salted butter, melted
- 1 teaspoon vanilla extract
Fruit
- 3 cups fresh cranberries
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease the bottoms and about 1/2 inch up the sides of four mini loaf pans (approximately 5.6 x 3 x 2 inches) or one standard 9 x 5 x 3 inch loaf pan to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and freshly ground nutmeg until well combined. Create a well in the center of this dry mixture and set aside for later mixing.
- Combine Wet Ingredients: In a separate medium bowl, beat the eggs lightly. Add granulated sugar, eggnog, melted salted butter, and vanilla extract. Whisk these together until the mixture is smooth and consistent.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the well of the dry ingredients. Stir gently with a spatula or spoon until just moistened; the batter may appear lumpy, which is normal and preferable to overmixing.
- Fold in Cranberries: Carefully fold in the fresh cranberries, ensuring they are evenly distributed without crushing them.
- Fill Pans and Bake: Spoon the batter evenly into the prepared mini loaf pans, placing the pans on a baking sheet lined with foil for easier handling and clean-up. Bake mini loaves for 30 to 40 minutes, or a single large loaf for 45 to 55 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Remove: Let the bread cool in the pans on a wire rack for about 10 minutes. If desired, carefully remove the loaves from the pans and allow them to cool completely on the rack before slicing and serving.
Notes
- Fresh cranberries add a vibrant tartness, but if you prefer a milder taste, try using dried cranberries instead.
- Freshly ground nutmeg enhances flavor, but bottled ground nutmeg works well too.
- Dividing the batter into mini loaf pans makes adorable individual portions and reduces baking time.
- Placing mini loaf pans on a foil-lined baking sheet makes it easier to handle and clean up.
- This bread makes a charming homemade holiday gift.
- Check baking time early since ovens vary; avoid overbaking to keep the bread moist.
- Allow bread to cool completely before slicing for cleaner slices.
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