Eggnog Cranberry Bread
A delightful holiday treat that combines the richness of eggnog with the tangy sweetness of cranberries, perfect for festive gatherings.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cinnamon
Wet Ingredients
- 0.5 cups sugar
- 0.5 cups eggnog
- 1/3 cups vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh cranberries (or frozen, thawed and drained)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- In a separate bowl, whisk together the sugar, eggnog, vegetable oil, egg, and vanilla extract until smooth.
- Slowly pour the wet mixture into the dry ingredients and gently fold together, being careful not to overmix.
- Fold in the cranberries until evenly distributed.
- Transfer the batter to the prepared loaf pan, smoothing the top.
Baking
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, cover it loosely with aluminum foil.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a few days, refrigerate for up to a week, or freeze for up to three months.