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Eggnog Bread with Cranberries and Vanilla Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 62 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

A festive and moist Eggnog Bread perfect for holiday celebrations. This flavorful quick bread combines the warm spices of cinnamon and nutmeg with fresh cranberries and a rich eggnog glaze drizzled on top, making it a delightful treat for breakfast or dessert.

Ingredients

Wet Ingredients

  • 2 eggs
  • 1 cup white sugar
  • 1 cup eggnog
  • 1/3 cup vegetable oil
  • 1 tbsp vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp ground cinnamon
  • Pinch ground nutmeg
  • 1 cup fresh cranberries
  • 1 (3.4-oz) package vanilla pudding mix

Glaze

  • 1/2 cup powdered sugar
  • 2 tbsp eggnog
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease the bottom of a 9x5-inch loaf pan to ensure the bread doesn’t stick during baking.
  2. Mix Eggs and Sugar: In a large bowl, whisk together the eggs and white sugar until the mixture becomes smooth and slightly frothy, which helps incorporate air for a light texture.
  3. Add Wet Ingredients: Stir in the vegetable oil, eggnog, and vanilla extract until fully combined, creating a rich and flavorful base for the bread.
  4. Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, vanilla pudding mix, and fresh cranberries to evenly distribute the leavening agents and spices.
  5. Incorporate Dry into Wet: Gradually fold the dry ingredients into the eggnog mixture, stirring gently until just combined to avoid overmixing and ensure a tender crumb.
  6. Add Cranberries: Gently fold in the fresh cranberries to distribute them throughout the batter without crushing them.
  7. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
  8. Cool: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely for best texture and easier slicing.
  9. Prepare Glaze: While the bread cools, mix the powdered sugar, eggnog, and vanilla extract in a small bowl until smooth and pourable.
  10. Glaze and Serve: Drizzle the eggnog glaze over the cooled bread, allowing it to soak in slightly before slicing and serving for a festive finish.

Notes

  • Fresh cranberries can be replaced with dried cranberries if fresh are unavailable, but fresh provide a nice tart contrast.
  • For a vegan version, substitute eggs with a flax or chia egg and use dairy-free pudding and eggnog alternatives.
  • Ensure not to overmix the batter to keep the bread light and fluffy.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • The glaze adds sweetness and moisture but can be omitted if preferred.

Find it online: https://ivysrecipes.com/eggnog-bread-with-cranberries-and-vanilla-glaze-recipe/