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Tender moist mini loaves of Cranberry Eggnog Bread, loaded with fresh cranberries and hints of nutmeg and cinnamon topped off with a scrumptious Eggnog Vanilla Bean glaze. It’s the perfect festive Holiday quick bread.
Hi Cranberry lovers! You’ve come to the right place today. I’ve got an amazing new “quick bread” recipe. It’s a delicious festive Holiday bread that any red blooded, or should I say bright ruby red blooded, cranberry loving fiend would die for!
It requires only a few simple ingredients, lots of fresh cranberries, and is topped off with a lip smacking, finger licking Vanilla Bean Eggnog Glaze. These mini loaves have the perfect “crumb” and each bite is bursting with the sweet tangy flavor of those juicy orbs of delight…known as Cranberries! (I’m a huge Cranberry Fan! In case you couldn’t tell.)
I’m also a huge fan of a quick easy breakfast bread that is super versatile, can be made ahead of time, frozen, served on Christmas morning, or given away as gifts to friends and neighbors. (Whew that was a mouthful to say! Especially when I’m munching on a slice of this yummy bread!) You can make mini loaves like I have, one large loaf, or even muffins! So many choices. Isn’t it wonderful.
Let’s get baking!
How To Make Cranberry Eggnog Breakfast Bread
Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of 4 mini loaf pans, or a 9x5x3 inch loaf pan. Then line them with parchment paper.
I know it seems totally unnecessary to do both, but just trust me it works beautifully. A new little trick I learned about recently.
In a large bowl, whisk together 2- 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon.
TIP: Whisking not only combines the ingredients, it helps to break up any lumps in the flour and spices. Replaces the need for “sifting”.
Make a well in the center of the flour mixture and set the bowl of dry ingredients aside.
In a medium bowl, combine 2 large eggs, 1 cup granulated white sugar, 1 teaspoon vanilla, and 1 cup of eggnog. Mix well to combine.
Melt 1/2 cup salted butter and slowly whisk it into the eggnog mixture.
Add the eggnog mixture to the flour mixture. Pouring it into the center of the well you made.
Stir until just moistened. The batter maybe lumpy…kind of like me! (Just keeping it real my friends! It’s the Holidays…there maybe a few more lumps than usual!)
Now for the fun part…it’s time to fold in those beautiful ruby gems! Fold in 3 cups of fresh, or frozen-thawed, cranberries into the eggnog batter. Folding helps the berries stay whole and not break up…it also prevents the berries from staining the bread batter.
This is a nice thick batter! So don’t be alarmed if it seems a tad stiff when stiring.
Spoon the Cranberry Eggnog batter into the prepared pans.
TIP: To make the loaves look extra pretty I place 4-5 whole berries on top of the loaf before baking, and press them down about half way.
Place the mini loaf pans on a large baking sheet. This will keep the mini loaf pans nice and level in the oven during baking.
Bake for 30-40 minutes for mini loaves and 45-55 minutes for one large loaf. Check for doneness by inserting a toothpick into the center of the loaves. If it comes out clean it’s done.
TIP: You can also carefully, so as not to burn yourself, press the center of the loaf. If it springs back it’s done.
Cool the mini pans of bread on a wire rack for 10 minutes.
Remove slightly cooled bread from their pans, do not remove the parchment paper, and cool completely on rack.
TIP: Leaving the parchment paper on the loaves gives you a “drop cloth”, so to speak, to catch the glaze when you drizzle it over the tops of each loaf of bread.
In a small bowl combine 1 cup powder sugar, 2 Tablespoons of Eggnog, and 1 teaspoon vanilla bean paste. You can substitute regular vanilla if you don’t have vanilla bean paste.
Mix glaze ingredients until smooth.
Once the loaves are completely cooled, drizzle the vanilla bean eggnog glaze over the top of each loaf.
Now I will say this, the glaze is optional…but I HIGHLY recommend adding it. This is not an overly sweet cranberry bread recipe, so this mild sweet vanilla bean glaze adds just the right amount of sweet to offset the “tang” of those cranberries.
See how handy that parchment paper is at catching the “over-flow” of glaze! I love the beautiful flecks of vanilla bean in the glaze thanks to the paste. It truly heightens the subtle flavor of vanilla.
Allow the glaze to dry before cutting and serving the loaves of bread, or packaging them up for gifts. It takes about 15 minutes for the glaze to set.
Then dig in!!! Doesn’t that look AMAZING!!
This is no skimpy cranberry bread! It has rightfully earned the title “Cranberry” bread!
I will warn you…don’t go into this expecting to get that burst of “Cranberry-orange” flavor…there is NO orange in this bread. This is a Vanilla Cranberry Bread! The berries are the Star of the show!
Here are some of my other Favorite Cranberry Recipes
- Hot Cranberry Turkey Sandwich
- Cranberry Orange Scones
- Cranberry Orange Pancakes
- Cranberry Jello Salad
- Cranberry Orange Cheesecake
- Holiday Pumpkin Cranberry Cake
This is such a pretty Holiday Bread. It’s sure to brighten your Christmas morning or the door step of any friend you share it with.
As always…Thanks so much for stopping by and visiting with me. I’d love it if you could stop by for a slice and a cup of cocoa! Since that isn’t possible, make a few loaves to share with those you love. Enjoy!
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated white sugar
- 1 cup eggnog
- 1/2 cup salted butter, melted
- 1 teaspoon vanilla
- 3 cups fresh cranberries; of thawed frozen cranberries
Vanilla Bean Eggnog Glaze
- 1 cup confectioners sugar
- 2 Tablespoons Eggnog
- 1 teaspoon vanilla bean paste
- Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of 4 mini loaf pans, or a 9x5x3 inch loaf pan. Line each pan with parchment paper after spraying with non-stick baking spray.
- In a large bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. Make a well in the center of the flour mixture and set aside.
- In a medium bowl, combine eggs, sugar, eggnog, and vanilla. Slowly add eggs and mix until combined. Add egg mixture to the flour mixture and stir until just moistened (batter maybe lumpy). Fold in cranberries.
- Spoon batter into the prepared pan(s). Bake mini loaves on a baking sheet for 30-40 minutes. Check for doneness by inserting a toothpick into center of the loaves. Toothpick should come out clean. For the Large Loaf bake 45-55 minutes. Cool in the pan on wire rack for 10 minutes. DO NOT REMOVE parchment paper. Cool completely.
- In a small bowl combine confectioners sugar, vanilla bean paste, and eggnog. Mix with wire whisk until smooth. Drizzle Vanilla Glaze over the top of each cooled loaf. Parchment paper will catch any overflow. Allow glaze to set up for 10-15 minutes before slicing.
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Serving Size:1 slice
Amount Per Serving: Calories: 204Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 171mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 3g