This Eggnog Cranberry Bread is a festive treat that combines the cozy flavors of eggnog with tart cranberries. It’s perfect for the holiday season!
You’ll love how easy it is to whip up this bread. I like to enjoy a slice with a cup of tea, or just snack on it when I’m feeling cheerful—who doesn’t love a little holiday spirit? 🎄
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It works surprisingly well.
Eggnog: Buy it or make it! If you’re avoiding dairy, consider using coconut or almond milk mixed with a touch of nutmeg and a dash of vanilla for flavor.
Cranberries: Fresh cranberries give the best flavor and texture. If you can’t find them, dried cranberries are a good alternative! Just reduce the sugar a bit since dried ones are sweeter.
Butter: I always use unsalted butter for more control over the saltiness of the bread. You can substitute with oil if you’re looking for a dairy-free option.
How Do I Make Sure My Bread Comes Out Moist and Fluffy?
The texture of your bread is key, and there are a few tips to ensure it’s moist and fluffy. Make sure to:
- Don’t overmix the batter! Mix just until the flour disappears. This keeps the bread tender.
- Measure your flour correctly—spoon it into your measuring cup rather than scooping directly. Too much flour can lead to a dry loaf.
- Keep an eye on it while baking. Every oven is different! Start checking for doneness at 55 minutes.
Letting it cool in the pan for a bit before moving to a wire rack helps retain moisture too. Enjoy making this delightful bread!
Eggnog Cranberry Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup eggnog (homemade or store-bought)
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cranberries
- Optional: 1/2 cup chopped nuts (like pecans or walnuts)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp eggnog
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, let the bread cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. The total time from start to finish is around 1 hour and 30 minutes, with some additional time to let the glaze set if desired.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a standard 9×5-inch loaf pan to prevent the bread from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, and salt until well combined. This will help ensure your bread rises nicely!
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or a sturdy wooden spoon to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This adds air to your batter and helps create a light texture.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for that lovely flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the eggnog. Start with the dry ingredients and end with them, mixing just until combined after each addition. Be careful not to overmix; it’s okay if a few lumps remain!
6. Fold in Cranberries:
Gently fold in the cranberries (and nuts if you’re using them) with a spatula, making sure they’re evenly distributed throughout the batter.
7. Bake Your Bread:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
8. Cool and Glaze:
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While the bread cools, make the glaze by whisking together powdered sugar with enough eggnog to achieve a thick but pourable consistency. Drizzle the glaze over the cooled bread.
9. Serve and Enjoy:
Slice your delicious Eggnog Cranberry Bread and share it with family and friends! This festive treat is sure to be a hit during the holiday season.
Enjoy the moist, tender texture with the delightful combination of tart cranberries and warm spices, perfectly finished with a sweet eggnog glaze! Happy baking!
Can I Use a Different Type of Milk Instead of Eggnog?
Yes, you can substitute eggnog with buttermilk or a mixture of milk with a splash of vanilla and a pinch of nutmeg for a similar flavor profile. Just keep in mind that you may need to adjust the sweetness slightly.
How Can I Make My Bread Moist?
To ensure your Eggnog Cranberry Bread comes out moist, avoid overmixing the batter; mix until ingredients are just combined. Also, don’t skip the cooling step in the pan, as this helps retain moisture.
Can I Freeze Leftover Bread?
Absolutely! Wrap the loaf tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. To enjoy, thaw it in the fridge overnight and let it sit at room temperature for a few hours before slicing.
Can I Add Other Fruits to This Recipe?
Definitely! Feel free to mix in other fruits like chopped apples or blueberries. Just be cautious with the moisture content to keep the bread from becoming too heavy or soggy.
