Cranberry Eggnog Bread Recipe has become one of my favorite festive treats to bake during the holiday season. The combination of tart cranberries and creamy eggnog creates a delightful flavor that warms my heart. Whether it’s a cozy gathering with family, a holiday party with friends, or just a simple treat for myself, this bread never disappoints.
What Makes Cranberry Eggnog Bread Special
The blend of cranberry and eggnog in this recipe is truly magical. The bright cranberries add a nice tartness while the eggnog brings a rich and creamy texture. This bread is moist, flavorful, and perfect for breakfast or dessert. I can still remember the first time I tried this combination and how it instantly became a holiday favorite in my family.
Ingredients for Cranberry Eggnog Bread Recipe
To start baking Cranberry Eggnog Bread, gather the following ingredients:
Bread Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup eggnog (store-bought or homemade)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 cup fresh or frozen cranberries (halved)
- 1 tsp vanilla extract
Glaze Ingredients:
- 1 cup powdered sugar
- 2-3 tsp eggnog
- Optional: a pinch of nutmeg for garnish
How to Make Cranberry Eggnog Bread Recipe
Making this bread is a breeze. Here’s a simple guide I follow:
1. Preheat the Oven:
First things first, I preheat my oven to 350°F (175°C). This is crucial for even baking.
2. Prepare the Loaf Pan:
Greasing a 9×5 inch loaf pan makes it easier to remove the bread. I like to line it with parchment paper as well.
3. Mix Dry Ingredients:
In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. This ensures that everything is well combined before adding the wet ingredients.
4. Combine Wet Ingredients:
In another bowl, I mix the eggnog, vegetable oil, eggs, and vanilla extract. Once combined, I pour this mixture into the dry ingredients.
5. Fold in Cranberries:
I gently fold in the cranberries, being careful not to over mix. The bright red berries look beautiful against the batter.
6. Pour Into Pan and Bake:
The mixed batter goes into the prepared loaf pan. I bake it in the preheated oven for about 60 minutes or until a toothpick inserted comes out clean.
7. Let It Cool:
Once baked, I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Making the Delicious Glaze
While the bread cools, it’s time for the glaze. This adds a little sweetness that pairs perfectly with the bread.
1. Whisk Together Ingredients:
In a small bowl, I mix powdered sugar with a couple of teaspoons of eggnog until smooth. If it’s too thick, I add more eggnog, a teaspoon at a time.
2. Drizzle Over Bread:
Once the bread has cooled, I drizzle the glaze over the top. A little nutmeg adds a festive touch.
Tips for the Best Cranberry Eggnog Bread
I’ve learned a few tricks to elevate this bread over the years.
- Use fresh cranberries when possible. They have a brighter flavor than frozen ones, but if you only have frozen, that works too.
- Make sure your ingredients are at room temperature. This helps the batter mix evenly.
- Do not overmix the batter. This can lead to a dense loaf, and nobody wants that.
- For a fun twist, consider adding chopped nuts like walnuts or pecans for crunch.
Perfect Pairings
Cranberry Eggnog Bread is incredibly versatile when it comes to pairings.
- With Coffee or Tea: There’s nothing quite like enjoying a slice of this bread with a warm beverage.
- As Part of a Holiday Breakfast Spread: I love serving it alongside eggs, bacon, and maybe some fruit salad for a festive morning feast.
- Gift It: Wrap it in cellophane and tie it with a bow. It’s a delightful homemade gift that everyone appreciates during the holidays.
Storing Your Bread
Proper storage ensures that this bread stays fresh for days.
- At Room Temperature: I keep it in an airtight container for up to 3 days.
- In the Refrigerator: It can last up to a week if needed, but I recommend bringing it to room temperature before serving.
- Freezing: For longer storage, wrap it tightly in plastic wrap and then in foil. It can last up to 3 months in the freezer. When ready to eat, simply thaw it overnight in the fridge.
Healthy Variations
I know some folks are looking for healthier options, and I have a few substitutes that work well.
- Use whole wheat flour instead of all-purpose flour for added fiber.
- Replace half of the sugar with applesauce. This keeps the bread moist without all that sweetness.
- Greek yogurt can replace some of the oil for a lighter bread.
Why This Recipe Works
There’s something truly comforting about baking, especially during the holidays. The aroma of this bread baking fills my home with warmth. Each bite of this Cranberry Eggnog Bread takes me back to holiday gatherings from my childhood, surrounded by family and laughter. It’s simple yet delicious, proving that sometimes, the best recipes are the most straightforward.
I hope you enjoy trying out this Cranberry Eggnog Bread Recipe as much as I do. It’s a lovely addition to any holiday spread or a comforting treat to savor alone. Baking this bread truly allows me to share warmth and joy with those around me.