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Cranberry Eggnog Christmas Bread

Eggnog Anyone!! My Cranberry Eggnog Christmas Bread brings you all the flavors of the season in a wonderful little bread..
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Quinn Caudill

Ingredients

  • 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

Eggnog Glaze

  • 1 1/4 cup confectioners sugar
  • 3 Tbsp eggnog
  • 1 Tbsp orange juice

Instructions

  1. Preheat oven to 350┬░F
  2. In large mixing bowl, cream butter, on high speed, for about a minute.
  3. Add sugars and beat on high for 2 minutes, until smooth and creamy.
  4. With mixer running on low, add eggs one at time.
  5. Add eggnog, sour cream and vanilla. Beat on medium for 1 minute. Scraping down the sides.
  6. Continue to beat on high until mixture combined and uniform.
  7. In another bowl, sift together flour, orange peel, baking powder, baking soda, salt and cinnamon.
  8. With mixer on low, slowly add the dry ingredients.
  9. Add remaining eggnog and orange juice and mix until just combined
  10. Using a wooden spoon or spatula, fold in cranberries and walnuts
  11. Pour into lightly greased mini loaf pan.
  12. Bake for 20-25 minutes until a toothpick inserted comes out clean.
  13. Remove from oven and allow to cool slightly, before topping with Eggnog Glaze

EGGNOG GLAZE

  1. Whisk together confectioners sugar, eggnog and orange juice until combined and no lumps.
  2. Pour over warm loaves.

Recipe Notes

Can be made as 12 muffins or 1 large loaf.

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.