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Eggnog Cranberry Bread


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


  1. 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).
  2. 2. Cream sugar, pudding mix and butter together until smooth.
  3. 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!)
  4. 4. Add eggnog.
  5. 5. In a separate bowl, sift flour, baking powder, salt and nutmeg together. Add to butter/eggnog mixture and mix until just combined.
  6. 6. Stir in cranberries and fill loaf pan. Batter will be thick.
  7. 7. Bake for 50-80 minutes or until an inserted knife comes out clean from the center of the bread.
  8. 8. Let cool and then remove from pan.
  9. 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!