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What better way to use up the eggnog you bought and leftover cranberries by making fresh bread or muffins. Actually that description is selling these Cranberry Eggnog Christmas Bread mini loaves a little short.Every year, at Christmas, I always buy a quart of eggnog. I guess I just fall into the trappings of the season, which is good for the eggnog makers. I do love eggnog, but usually only one glass a year. This recipe is a great way to use up that quart of eggnog in your fridge. Perfect for Christmas morning because these breads can be made ahead of time and have all the taste of the season.I love my mini loaf pan. It’s makes the perfect size individual loaves of sweet yummy bread. My Cranberry Eggnog Christmas Bread can be made into 12 individual muffins if you do not have a mini loaf pan. You can also make a single full size loaf of bread, but I like the look and serving size of the mini loaf. The eggnog glaze gives just enough sweetness to offset the tart cranberries.To make cream butter and sugars. Add remaining wet ingredients. Mix dry ingredients together and slowly mix in with butter mixture. Fold in cranberries and macadamia nuts. Bake for 20-25 minutes. Top with eggnog glaze.I hope everyone has a Merry Christmas and a Happy Holiday season. Thank you for visiting, supporting and helping Dad Whats 4 Dinner grow. Can’t wait for all the opportunities 2016 will bring. –Best Quinn!!!!
- 1/2 cup unsalted butter softened, 1 stick
- 1/4 cup sugar
- 1/4 cup light brown sugar packed
- 1/4 cup dark brown sugar packed
- 2 large egg room temperature
- 1/4 cup eggnog
- 1/4 cup sour cream
- 1 tsp vanilla extract like Rodelle
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/4 tsp grated orange peel
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup eggnog
- 1 Tbsp orange juice
- 1 1/2 cups fresh cranberries
- 1/3 cup chopped macadamia nuts optional
- 1 1/4 cup confectioners sugar
- 3 Tbsp eggnog
- 1 Tbsp orange juice
- Preheat oven to 350°F
- In large mixing bowl, cream butter, on high speed, for about a minute.
- Add sugars and beat on high for 2 minutes, until smooth and creamy.
- With mixer running on low, add eggs one at time.
- Add eggnog, sour cream and vanilla. Beat on medium for 1 minute. Scraping down the sides.
- Continue to beat on high until mixture combined and uniform.
- In another bowl, sift together flour, orange peel, baking powder, baking soda, salt and cinnamon.
- With mixer on low, slowly add the dry ingredients.
- Add remaining eggnog and orange juice and mix until just combined
- Using a wooden spoon or spatula, fold in cranberries and walnuts
- Pour into lightly greased mini loaf pan.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Remove from oven and allow to cool slightly, before topping with Eggnog Glaze
- Whisk together confectioners sugar, eggnog and orange juice until combined and no lumps.
- Pour over warm loaves.
If using frozen cranberries, do not thaw.
Substitute 1 cup Craisins® for 1 1/2 cups fresh cranberries.
For a lighter texture use white and light brown sugar. Omit dark brown sugar.
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I will be bringing my Cranberry Eggnog Christmas Bread recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
“Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page “Cooking with Ella“. Follow him on: Facebook, Pinterest, Twitter or Instagram.”