Cranberry Eggnog Quick Bread
Dive into the festive flavors of the season with this irresistibly moist Cranberry Eggnog Quick Bread! Perfectly blending tangy bursts of chopped cranberries with the creamy richness of eggnog and a hint of warm nutmeg, this easy holiday treat is a must-try for your winter baking lineup. Ready in just over an hour, this quick bread is ideal for last-minute gatherings, holiday breakfasts, or as a thoughtful homemade gift. A velvety eggnog glaze and a pinch of nutmeg add an optional finishing touch that elevates every slice into pure holiday perfection. Try this simple recipe today and fill your kitchen with the cozy aroma of holiday cheer!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 large egg
- 1 cup eggnog
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen cranberries, chopped
- 0.5 cup powdered sugar (optional, for glaze)
- 2 tablespoons eggnog (optional, for glaze)
- 1 pinch nutmeg (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, nutmeg, and salt until well-combined.
In a separate bowl, whisk the egg, eggnog, melted butter, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix to avoid a dense loaf.
Fold the chopped cranberries into the batter until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, prepare the glaze by mixing powdered sugar and eggnog until smooth. Drizzle over the cooled loaf and sprinkle with a pinch of nutmeg for garnish.
Slice and serve! Store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 2325 mg | 101% | |
| Total Carbohydrate | 457.2 g | 166% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 245.3 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 391 mg | 30% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 965 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
