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Cranberry Eggnog Bread

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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! 

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Cranberry Eggnog Bread on a board sliced

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.

mini loaf pans lined with parchment paper

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”. 

Dry ingredients in a large bowl

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.

mixing wet ingredients together in a bowl

Melt 1/2 cup salted butter and slowly whisk it into the eggnog mixture. 

Add butter to eggnog mixture.

Add the eggnog mixture to the flour mixture. Pouring it into the center of the well you made. 

Combining wet and dry ingredients for Cranberry Eggnog Mixture

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!) 

Cranberry Eggnog Batter

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. 

Adding cranberries to bread batter

Preparing the batter for baking

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.

Bread batter spooned into loaf pans

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.

mini loaves on a baking sheet ready for the oven

Baking Cranberry Eggnog Bread in Mini Loaf Pans

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. 

Cranberry Eggnog Bread out of the oven

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.

How To Make Vanilla Bean Glaze

Glaze ingredients in a bowl

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.

Vanilla bean glazed mixed in a bowl

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.

Cranberry Eggnog bread with glaze added

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!!

Slice Cranberry Eggnog bread

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

Cranberry Eggnog Bread on parchment paper

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!

Happy Nesting!

Photo of Norine with her signature
Yield: 18 servings

Cranberry Eggnog Bread

Cranberry Eggnog Bread on a board sliced

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.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. In a medium bowl, combine eggs, sugar, eggnog, and vanilla. Add melted butter. 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.
  4. 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.
  5. 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.

Nutrition Information:

Yield:

18 servings

Serving Size:

1 slice

Amount Per Serving: Calories: 204Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 171mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 3g

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Elizabeth

Thursday 23rd of December 2021

Stumbled cross this recipe and decided to try it for holiday gift giving. I made mini loaves. It has a nice crumb and flavor. I did chop up the cranberries a bit, then added to the batter. I think they dispersed better in the batter. I didn't have any trouble with cracking or splitting like another review, but the loaf did pull apart along the rim of the baking pan in one of three loaves. I didn't grease the rim. I would recommend doing that or use parchment paper so you could lift the loaf out of the pan after baking. It was too sweet for my tastes. I would definitely make again but cut back the sugar to 1/2c to accommodate for the sweetness in the eggnog. Thanks for sharing the recipe. Overall is a solid gift giving recipe.

Cheryl Hartvigsen

Sunday 19th of December 2021

Best bread ever! Love the flavor. The cranberries add sweetness and help keep the bread moist while the egg nog adds the final touch. Excellent recipe! Hope I can find egg nog year round so I don’t have to wait for the holidays to enjoy this bread again.

norine@norinesnest.com

Thursday 23rd of December 2021

Hi Cheryl! I'm so glad you enjoyed this recipe! I love it too! You described it perfectly! I may have to hire you to come write for me! ;) Have a wonderful Holiday! Thanks for stopping by and sharing! Come back soon.

Merry Christmas, Norine

Robert.

Sunday 12th of December 2021

So far it’s a good bread. Will find out what my co-workers think about it tomorrow. This could be a go too recipe for the holidays. Had to bake for extra 15 minutes. Total time 55 minutes. It was no surprise I used only two pans.

Susan

Sunday 5th of December 2021

Hi. I don’t see where it says to include the melted butter in the process? I’m guessing it’s with the mixing of the wet ingredients?

norine@norinesnest.com

Wednesday 8th of December 2021

Hi Susan! Thanks for catching that mistake! I try so hard to proof-read multiple times, but some times something sneaks past me! I've corrected the mistake and apologize for the overlooked melted butter. Hope you enjoyed this recipe! I'm craving a few loaves of this myself right now. Please come back soon, and Thanks again. Norine

mary lou robbins

Sunday 31st of October 2021

I made this recipe and it started to crack when I lifted it out of the pan. It tasted good but could not slice it before it broke apart because it was already already breaking apart. Help! What did I do.

Mary Lou

norine@norinesnest.com

Tuesday 2nd of November 2021

Hi Mary Lou! I'm not sure what you did? I haven't had an issue with this bread cracking and breaking apart. I can make a couple of suggestions, but without being there and seeing the processes I may not be able to nail the exact reason. First thought is how long did you let it cool? Completely allow it to cool may prevent it from cracking. Next, did you line the pans with parchment paper? I find that it helps prevent sticking and makes it easier to get the loaves out of the pans without them cracking or splitting. Was the bread dry? Was it overcooked, even slightly, can cause a loaf to crack and split. Also I make these loaves in smaller bread pans. It makes them easier to handle. Last thought...if you made these in a standardized loaf pan, with a lot of Cranberries, the berries could be the culprit. The berries break up the consistency of the bread making it easier to crack. This is another reason I think the smaller loaf pans work best with this recipe. You could try adding less berries...but how sad would that be? I hope some of these idea's help? Let me know if there is any other helpful tips I can give. Thanks for stopping by and sharing with me. I hope you'll give this recipe another try. Happy Nesting! Norine

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