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Eggnog Cranberry Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 89 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 mini loaves (about 8 slices each) or 1 large 9x5 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in Cranberries: Carefully fold in the fresh cranberries, ensuring they are evenly distributed without crushing them.
  6. 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.
  7. 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.

Find it online: https://recipes.mbeams.com/eggnog-cranberry-bread-recipe/