This Eggnog Cranberry Bread is a festive treat brimming with holiday spirit! It combines the rich flavor of eggnog with tangy cranberries for a delightful balance.
Perfect for breakfast or as a snack, this bread is so tasty that you’ll want to have it all season long. I love slicing it up and sharing it with family during our holiday gatherings!
Key Ingredients & Substitutions
All-purpose Flour: This is your base, giving structure to the bread. If you’re gluten-free, a gluten-free flour blend works well, but make sure it has xanthan gum for proper texture.
Cranberries: Fresh cranberries are best, but frozen ones are a fine substitute. No cranberries? Try chopped apples or even raisins for a different twist.
Eggnog: This ingredient adds rich flavor. For a non-dairy option, coconut milk or almond milk with a sprinkle of nutmeg can mimic the flavor. Avoid sweetened versions though!
Butter: Unsalted is preferred to control the saltiness. You can use coconut oil or a vegan butter alternative for a dairy-free option.
Glaze: The glaze adds a lovely sweetness. For lower sugar, you can just dust the bread with powdered sugar instead of drizzling glaze.
How Do I Ensure My Bread Comes Out Moist and Fluffy?
Getting the right moisture and fluffiness is key! Start by creaming the butter and sugar well—you want to get air into the mixture. Also, don’t overmix when you add the flour; stir until just combined. Overmixing can lead to dense bread!
- Use room temperature ingredients for better mixing.
- Measure flour correctly; spoon it into your measuring cup and level it off without packing it for precise amounts.
- Check your bread at the minimum baking time. Every oven is different, so use a toothpick test!
Enjoy baking this festive treat, and I hope it brings warmth to your holiday season!
Eggnog Cranberry Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups fresh or frozen cranberries
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- Optional: Zest of 1 orange or lemon for extra flavor
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons eggnog (more if needed for desired consistency)
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This Eggnog Cranberry Bread takes about 15 minutes to prepare and 55-65 minutes to bake. Make sure to let it cool for 10-15 minutes after baking before transferring it to a wire rack. Including glaze prep, you’ll enjoy delicious bread in about 1.5 hours!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan so your bread doesn’t stick.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of the leavening agents. Toss the cranberries with a tablespoon of this flour mixture—this will help keep them from sinking to the bottom of the bread.
3. Creaming Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, which helps make your bread nice and soft!
4. Adding Eggs and Vanilla:
Beat in the eggs one at a time. Then, gently stir in the vanilla extract, mixing just until combined.
5. Combining Wet and Dry Ingredients:
Now, alternately add the flour mixture and the eggnog to the butter mixture. Start and end with the flour mixture. Mix until just combined—overmixing can lead to tough bread.
6. Folding in Cranberries:
Carefully fold in the cranberries (and optional zest for an extra punch of flavor). Be gentle to avoid breaking the cranberries!
7. Baking the Bread:
Pour the batter into the prepared loaf pan and smooth the top. Bake in your preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check it around the 55-minute mark to avoid overbaking.
8. Cooling the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, turn it out onto a wire rack to cool completely.
9. Making the Glaze:
While the bread is cooling, prepare the glaze. In a small bowl, mix together the powdered sugar, eggnog, and vanilla until it’s smooth and pourable. If it’s too thick, add a bit more eggnog until you reach your desired consistency.
10. Glazing the Bread:
Once the bread is completely cool, drizzle the glaze over the top. Let it set for a while before slicing into your delicious Eggnog Cranberry Bread.
Enjoy a slice with a cozy cup of coffee or tea—this bread is sure to bring joy to your holiday celebrations!
Can I Use Dried Cranberries Instead of Fresh or Frozen?
Yes, you can use dried cranberries! However, they are sweeter than fresh or frozen cranberries, so consider reducing the sugar a bit in the recipe. Also, soak them in warm water or eggnog for about 10 minutes to plump them up before adding to the batter.
Is It Possible to Make This Bread Vegan?
Absolutely! Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water = 1 egg), use a dairy-free butter substitute, and opt for almond or coconut milk eggnog. This way, you can enjoy a vegan version without compromising the taste!
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature or pop it in the microwave for a quick reheat!
Can I Make This Bread Ahead of Time?
Yes! You can bake the bread a day or two in advance. Just cover it well and store it at room temperature. The flavors often deepen and improve, making it even more delicious when enjoyed later!