Story:
I would always hide the “good stuff” in the vegetable crisper in the refrigerator. No one looks there–well at least no one interested in stealing the calorie loaded treats I hid. Fudge topping, leftover cake, baklava, and the drink that marks the start of the holiday season–eggnog.
Dear Future Husband,
If you don’t like eggnog that’s actually a plus, because then I can have it all to myself 🙂
Eggnog Cranberry Bread
Ingredients
Eggnog Cranberry Bread:
- 1 C. sugar
- 1 3.4 oz. box instant vanilla pudding mix
- 1/2 C. butter softened
- 2 eggs
- 2 tsp. rum flavored extract optional
- 1 tsp. vanilla extract
- 1 1/2 C. eggnog
- 2 1/4 C. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1 1/2 C. chopped fresh cranberries
Eggnog Glaze: optional
- 1/4 C. eggnog
- 1 C. powdered sugar more if you want a thicker glaze
Instructions
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1. Preheat oven to 350 degrees and grease a large loaf pan (I like to line mine with parchment paper to help remove it after it bakes).
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2. Cream sugar, pudding mix and butter together until smooth.
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3. Add eggs, rum extract and vanilla extract. (It helps if the eggs are at room temp, I always run mine under hot water to warm them up!)
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4. Add eggnog.
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5. In a separate bowl, sift flour, baking powder, salt and nutmeg together. Add to butter/eggnog mixture and mix until just combined.
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6. Stir in cranberries and fill loaf pan. Batter will be thick.
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7. Bake for 50-80 minutes or until an inserted knife comes out clean from the center of the bread.
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8. Let cool and then remove from pan.
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9. Optional Glaze: Whisk eggnog and powdered sugar together and pour over bread! You can use a tooth pick to poke the bread and pour the glaze over the hot bread to let it soak into the cake if you want a juicier bread!
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I always like to line part of the pan with parchment because then after the bread is cooled I can just lift up on the parchment to remove the bread! But don’t leave too much parchment on the sides, because depending on your oven the parchment can burn….no fun.
This bread did not last long in the house. I still have some eggnog left, so if I don’t drink it all I’ll make another treat with it!
Fresh cranberries in the grocery store means it’s time for turkey!
Just a reminder, the Kindle version of my cookbook “Your Cup of Cake” is only $1.99 right now, go and get it while the price is still this cheap! More than 70 cake mix recipes that are perfect for anyone, even for the gluten free people in your life, just use a gluten free cake mix!
Ha! I do the same thing. The good chocolate, the last cookie… I even put a Christmas present in the veggie drawer knowing no one would look in there.
I just barely have enough eggnog and bought cranberries today… a sign for sure!
Thank you for sharing!
Lizzy, you must know that I am not new at all to cooking and baking but your recipes really thrill me. You really amaze me each time with your creativity and flavor combinations. I think you do the most wonderful job! Thank you!
Aw, thank you SO much! I really do try to always make something new and creative 🙂
Adding eggnog to my grocery list…….
Eggnog should be on EVERY grocery list from November 1st-January 1st 🙂
This sounds amazing! I love eggnog and cranberries…..what perfect pairing! And thanks for putting the 3.4 oz box on the pudding ingredient. I see pudding used in recipes a lot, and I’m never sure if they are meaning the instant, sugar free, regular, huge box, small box, etc.! There are so many choices in the store, and I’m never sure, so I never buy it! Thanks a bunch! And I’m telling ya……if you were a east-coast gal, I’d be fixing you up with my son! You’d be such a great DIL……we’d be baking (and eating!) all the time! LOL
So many great cranberry bread recipes popping up! Love the addition of eggnog to this one.
OMG! I made this today! We have decided that this is the best thing ever!!! One loaf is all but gone! I made a triple recipe thinking I would share. I am not sure I WANT to share. Lizzy I love all your recipes and have made quite a few and I love, love, love your cookbook. This is the best one ever.
Oh good! Yes this recipe really is great and so easy! You can make it as muffins too!
I just wanted to share that I made this recipe with a couple small alterations. I didn’t have run extract so I added almond extract. I also made this gluten-free by using my favorite gluten-free flour mix. This bread is fantastic! Thanks for sharing!
Always great to hear from the Gluten Free! I didn’t add any rum extract to mine and it was delicious anyway!
I think we need to start a campaign to have eggnog year round in supermarkets. It is sold in places in the US year round, just not any place close to where I live. I had a friend that lived about an hour north of Pittsburgh in Butler County, near Slippery Rock, and she stated they had eggnog all year. I’ve never been sure why it’s a Christmas only beverage, especially in today’s world with the better refrigeration, etc. Let’s face it, extremely FEW folks today, and that includes me, will make or consume eggnog with raw eggs. I used to think the Salmonella concern was just some “worry warts” getting hysterical over a silly little problem. And then…I learned that the father-in-law of someone I knew died from coming into contact with an apparently contaminated egg. And this man, there should have been no one more immune against something like this, that’s the worst of it. He was an older country farmer in West Virginia who had spent his entire life in farming and dealt with more nasty messes than you can imagine. That’s why when he first became ill no one ever considered salmonella, not even doctors, then he got worse, still no one dreamed it was salmonella, by the time he became seriously ill and they got him to the hospital, it was too late, treatment could not save him and he died from salmonella. The only thing the kids could figure is that he accidently broke an egg and never properly cleaned up after this mess. So I figure if a man like THIS could contract this illness and eventually die from it, then anyone could. From that time I won’t touch a recipe that uses raw eggs. Thankfully, all eggnog in grocery stores today has all been homogenized and pasturized.
This looks REALLY good, but I feel strange making a cranberry bread without walnuts. Do you think it would be good with walnuts, too, or would that just be strange with the eggnog flavor?
I never knew cranberries were that pretty when you cut them in half like that. Really nice photo!
I made two loaves of this yesterday, and it was a HUGE hit. This is definitely a keeper!
Oh good! This bread did not stay long it my house, we ate it up SO fast!
I just made this recipe, and it was WAY too much batter for one loaf pan. It oozed out of the pan while baking and made a huge mess in the oven. I thought loaf pans were a standard size, but maybe you have much larger loaf pans than I do. The taste is good but next time I will have to split the batter between two loaf pans and judge the time accordingly.
Oh I’m so sorry! Mine is a standard one that makes a loaf of bread about the size you would buy at a grocery store.
I have a 9 x 5 loaf pan but this batter is going over the sides for me too. I have it in 70 min already but it doesn’t look done for maybe another 20 min. Hope it comes out right. Smells good.
My husband and I really liked this recipe and I don’t even like eggnog. Thanks and we will definitely make it again.
I need to make it again, I’m craving it…
Is it possible to use actual rum instead of the rum extract? I didn’t know if the alcohol would screw up too much in the baking process? Sounds delicious can’t wait to make it!!!
You can use rum! I actually didn’t add any rum extract or anything and it was wonderful!
Do you think this will work with low fat eggnog?
p.s. Do not bother buying low fat eggnog to actually drink. It was only 40 calories less than regular eggnog but after trying it I either have to bake with it or throw it out. It is so unsatisfying to drink.
You can use it, obviously regular eggnog would be better because it gives a richer taste, but it will still fabulous!
How do you think dried cranberries would work? I’m anxious to try this, but would like to use what I have…
Yes, those will work great!
Just made it, with low fat eggnog and almond extract instead of rum flavoring. Absolutely delicious!
Oh! Almond extract sounds perfect, I’ll give that a shot when I make this again this week!
Could I use Grand Marnier instead of Rum extract? Also, would using dried cranberries instead of fresh alter the recipe at all because fresh cranberries have quite a bit more moisture in them? Would I have to add more liquid during the initial mixing process?
You can add a little more eggnog if you want, but honestly it shouldn’t cause a problem changing nothing. Yes, you can use something else in place of the rum extract, I didn’t even add it because I didn’t have it on hand and mine worked great!
Can I make this. Without the vanilla pudding
It won’t be nearly as good, sorry! It just helps to make it really thick and not dry
Greetings from snowy Alberta! I just threw this in my oven. It looks amazing and I can’t wait to cool it and have with tea tomo! Thank you for the recipe!!! Fingers crossed 🙂
I made this bread over the holidays and I have to say it was excellent. It kind of reminds me of pound cake, it is so moist and delicious. For the glaze I put 2 TBS of eggnog and 1 TBS of lemon juice. This was amazing and got rave reviews from my guests. Thanks for a fantastic recipe!
Hello!
Thank you so much for this recipe! It is AMAZING and completely addicting!! I’ve made it twice already.
I had one quick question. Can this be made in a bundt pan instead of a loaf pan?
Thank you again!
Schiela
Fingers crossed as I have a loaf baking in the oven as I type…I was wondering if you could make without the pudding mix but am glad that I used one in mine. Smells divine. I thought it was too much batter for my loaf pan so I added the extra into a mini loaf pan..basically eyeballed your picture for reference! Thanks so much for sharing your recipe. 🙂
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