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Cranberry Eggnog Bread

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

Cranberry Eggnog Bread is filled with juicy cranberries and tons of eggnog flavor that is perfect for the holiday season and make a wonderful neighbor gift.

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Festive quick breads like this cranberry eggnog bread are perfect for neighbor gifts. I’ve also made banana cranberry muffins as mini bread loaves and apple pumpkin streusel bread to give to neighbors. There are very few people in the world who don’t enjoy homemade breads.

Slices of cranberry eggnog bread next to a full loaf

How to make Cranberry Eggnog Bread:

  1. Soak dried cranberries in boiling water for at least 30 minutes.
  2. Drain cranberries and set aside.
  3. Combine dry ingredients in a large bowl.
  4. Combine wet ingredients in a separate bowl.
  5. Add drained soaked cranberries to dry mix and toss to coat.
  6. Add wet ingredients all at once to dry mix and mix just until moistened.
  7. Bake!

Do I have to soak the dried cranberries?

You don’t HAVE TO soak the cranberries but I find the dried cranberries tend to be rather hard in the bread. Soaking the cranberries allows the cranberries to become juicier and also washes off some of the sugar that the dried cranberries have.

Collage showing the cranberry eggnog batter and batter in loaf pan

Does eggnog bread have to be refrigerated?

Eggnog bread does not need to be refrigerated. Store cooled breads at room temperature tightly wrapped in plastic wrap for 3-4 days.

Can you freeze eggnog bread?

Yes! Tightly wrap each cooled bread loaf in plastic wrap and then wrap in foil or place in a freezer ziploc bag.

If desired, you can cut the eggnog bread into slices before wrapping in plastic wrap. This makes it easier to thaw individual slices to satisfy any cravings you may have.

Cranberry eggnog bread surrounded by fresh and dried cranberries

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Slices of cranberry eggnog bread surrounded by cranberries

Other Christmas recipes:

Other recipes using cranberries:

Cranberry Eggnog Bread

Slices of cranberry eggnog bread next to a full loaf

Cranberry Eggnog Bread

Cranberry Eggnog Bread is filled with juicy cranberries and tons of eggnog flavor that is perfect for the holiday season and make a wonderful neighbor gift.
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Soaking time: 30 minutes
Total Time: 1 hour 25 minutes
Course: Breakfast
Cuisine: American
Servings: 24 servings
Calories: 137kcal
Author: Jade Jones

Ingredients

  • 3/4 cup craisins
  • 1 1/4 cup boiling water
  • 2 1/2 cup all purpose flour
  • 3/4 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp ground nutmeg
  • 1 1/4 cup prepared eggnog
  • 6 Tbsp butter
  • 2 eggs slightly beaten
  • 1/4 tsp Lorann eggnog emulsion
  • 3/4 tsp vanilla extract

Instructions

Prepare craisins:

  • In a small bowl, pour boiling water over dried craisins.  Allow to soak for at least 30 minutes. Once cranberries have become plump, drain off the water and set the craisins aside.

To make bread:

  • Preheat oven to 350 degrees F.  Grease two 9 by 5 loaf pans.
  • In a large bowl, combine flour, sugar, baking powder, and nutmeg.
  • In a separate bowl, combine eggnog, melted butter, eggs, and eggnog extract until well blended.
  • Add drained soaked craisins to flour mixture.  Toss to distribute.  Add eggnog mixture to flour mixture and mix just until moistened.
  • Divide batter between two prepared pans and bake for 40-45 minutes or until a knife comes out clean.
  • Allow to cool slightly before turning out and cooling completely on a cooling rack.
  • Once cool, bread can be stored at room temperature for 3-4 days tightly wrapped in plastic wrap.

Notes

Recipe makes 2 9 by 5 loaves.
This recipe also makes three 5.5 by 3 inch mini loaves.  Prepare per the recipe but bake for 35 to 40 minutes.
To make 24 muffins, bake for 12-15 minutes or until a toothpick comes out clean.

Nutrition

Calories: 137kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 39mg | Potassium: 94mg | Sugar: 12g | Vitamin A: 135IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.8mg
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#ChristmasSweetsWeek recipes:

Beverages:

Puerto Rican Coquito from A Kitchen Hoor’s Adventures
Frozen Salted Caramel White Russians from Blogghetti
Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise

Breakfast:

Chocolate Hazelnut Doughnuts from Kate’s Recipe Box
Cranberry Orange Bread from Juggling Act Mama
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen

Candies:

Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Cranberry Eggnog Fudge from Sweet Beginnings
Snickerdoodle Fudge from Culinary Adventures with Camilla

Desserts:

Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen’s Kitchen Stories
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
White Chocolate Cranberry Coffee Cake from Who Needs A Cape?

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Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

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6 Comments

  1. I loved this the first time I made it using brown sugar but tonight I made it with Stevia not realizing that the ratios are so different. A word to the wise, if using a substitute use a LOT less. We had to throw the whole thing away!

    1. oh darn! I’m so sorry to hear that it didn’t work with Stevia. I’ve never used it so I wouldn’t even have any tips to give with that. Sorry!

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