Eggnog Cranberry Bread: The Most Moist Holiday Quick Bread

Eggnog Cranberry Bread is the cozy, festive loaf that your holiday season has been missing. Imagine a bread that’s incredibly moist and tender, infused with the rich, spiced flavor of eggnog, and bursting with pockets of tart, juicy cranberries in every single slice.

The aroma that fills your kitchen as it bakes is pure holiday magic: warm nutmeg, sweet vanilla, and buttery goodness. This isn’t just another quick bread; it’s a celebration in a loaf pan. It’s the perfect treat for Christmas morning, a thoughtful edible gift, or a simple afternoon pick-me-up with a hot cup of coffee. Best of all, it’s effortlessly easy to make, requiring just one bowl and no fancy equipment.

WHY THIS EGGNOG CRANBERRY BREAD IS A HOLIDAY MASTERPIECE

This Eggnog Cranberry Bread works because it combines classic holiday flavors in the most comforting format. You will love this recipe for so many reasons.

• Firstly, the texture is unbelievably moist and soft, thanks to the richness of the eggnog and butter.
• Secondly, the flavor balance is perfect; the sweet, spiced eggnog base complements the bright, tart pop of the cranberries beautifully.
• Furthermore, it’s incredibly versatile; you can enjoy it for breakfast, as a dessert, or as a snack.
• Finally, it makes your house smell absolutely incredible, creating that warm, welcoming holiday atmosphere we all crave.

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WHAT YOU’LL NEED FOR YOUR EGGNOG CRANBERRY BREAD

This Eggnog Cranberry Bread recipe uses simple ingredients, but the quality of your eggnog and the freshness of your cranberries make a real difference.

For the Bread Batter:

• 2 cups All-Purpose Flour: The structure of our bread.
• 1 cup Granulated Sugar: For the perfect level of sweetness.
• 2 teaspoons Baking Powder: Ensures a good rise.
• ½ teaspoon Salt: Balances the sweetness and enhances flavor.
• ½ teaspoon Ground Nutmeg: The essential eggnog spice. Use freshly grated if possible!
• ¼ teaspoon Ground Cinnamon: Adds extra warmth.
• 1 large Egg, room temperature: Binds the ingredients.
• 1 cup Eggnog, room temperature: The star ingredient! Use full-fat for the richest flavor.
• ½ cup (1 stick) Unsalted Butter, melted and cooled: Adds richness and moisture.
• 1 teaspoon Pure Vanilla Extract: Enhances all the flavors.
• 1 ½ cups Fresh Cranberries, roughly chopped: Provides that signature tart burst. You can use frozen, do not thaw.

For the Optional Glaze:

• 1 cup Powdered Sugar
• 2-3 tablespoons Eggnog
• ¼ teaspoon Vanilla Extract
• A pinch of Nutmeg

THE ESSENTIAL TOOLS FOR THE JOB

You likely have everything you need already! Here’s your short list:

• A 9×5 inch loaf pan
• Parchment paper
• One large mixing bowl
• A whisk
• A spatula

STEP-BY-STEP: HOW TO MAKE PERFECT EGGNOG CRANBERRY BREAD

This process is straightforward and rewarding. Let’s walk through it point by point.

Prepare Your Pan and Oven

First, preheat your oven to 350°F (175°C). Then, line your 9×5 inch loaf pan with parchment paper, letting it overhang on the two long sides. This creates a sling for foolproof removal. If you don’t have parchment, grease and flour the pan thoroughly.

Combine the Dry Ingredients

In your large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon. Whisking ensures the leavening and spices are evenly distributed throughout the flour, which is key for an even rise and consistent flavor.

Mix the Wet Ingredients

In a separate medium bowl or large measuring cup, whisk the room temperature egg until frothy. Then, whisk in the room temperature eggnog, melted (but cooled) butter, and vanilla extract until the mixture is smooth and well-emulsified.

Bring the Batter Together

Now, pour the wet ingredients into the dry ingredients. Use your spatula to fold the mixture together just until the flour disappears. A few streaks are okay! Then, gently fold in the chopped cranberries. Do not overmix, as this will lead to a tough, dense bread.

Bake to Golden Perfection

Pour the thick, speckled batter into your prepared loaf pan and spread it into an even layer. Bake for 50-65 minutes. The bread is done when the top is golden brown, the edges are pulling away from the pan, and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs.

Cool and Glaze

Allow the bread to cool in the pan for 15 minutes before using the parchment paper to lift it out onto a wire rack to cool completely. If you’re adding the glaze, wait until the bread is fully cool. Whisk the glaze ingredients together and drizzle it over the top, allowing it to drip down the sides.

MY FAVORITE VARIATIONS YOU HAVE TO TRY

Make this Eggnog Cranberry Bread your own with these simple twists!

• Orange Zest Delight: Add the zest of one orange to the batter for a bright, citrusy note that pairs beautifully with the cranberries.
• Pecan Crunch: Fold in ½ cup of chopped toasted pecans along with the cranberries for a delightful crunch.
• White Chocolate Chips: Add ½ cup of white chocolate chips for extra sweetness and a creamy texture.

HOW TO STORE AND FREEZE YOUR HOLIDAY BREAD

Keeping your Eggnog Cranberry Bread fresh and delicious is simple.

• Counter: Once completely cool, store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days.
• Refrigerator: If your kitchen is warm or you’ve used a glaze, store it in the fridge for up to 5 days.
• Freezer: This bread freezes beautifully! Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature.

TROUBLESHOOTING COMMON BREAD QUESTIONS

Even the best bakers have questions. Here are the answers.

• “My bread is dense and didn’t rise.” This is usually due to overmixing the batter or using old baking powder.
• “The top is browning too fast.” Tent the loaf loosely with aluminum foil for the last 15-20 minutes of baking.
• “My cranberries all sank to the bottom.” Tossing them in a tablespoon of the measured flour before folding them in helps suspend them throughout the batter.

A NOTE ON EGGNOG AND CRANBERRIES

The richness of your eggnog directly affects the bread. A full-fat, creamy eggnog will yield the most luxurious texture. For the cranberries, fresh ones are ideal for that perfect tart pop, but frozen ones work in a pinch. Do not thaw them, or they will release too much moisture and turn the batter pink.

MY STORY: WHY THIS RECIPE IS A CHRISTMAS MORNING TRADITION

I started making this Eggnog Cranberry Bread years ago as a way to use up leftover eggnog after a holiday party. The first loaf was such a resounding success that it instantly earned a permanent spot in our family’s Christmas morning lineup. Now, I bake it the day before Christmas, and waking up to a slice of this bread with a hot cup of coffee feels like the true start of the celebration.

It’s an Eggnog Cranberry Bread recipe that feels both special and humble, a warm, spiced gift to myself and my family that says the holidays are here.

SWEET TREATS: THE COZY WAY

The holidays can be hectic, but baking should be a joy. This Eggnog Cranberry Bread is a testament to simple, heartfelt baking. It doesn’t require any fancy techniques or hard-to-find ingredients, yet it delivers a flavor that is deeply festive and comforting. It’s a reminder that the best holiday memories are often baked, shared, and enjoyed in the comfort of home.

YOUR FINAL CHECKLIST BEFORE YOU BEGIN

Before you start, do a quick scan:

• Oven is preheated to 350°F (175°C).
• Loaf pan is lined with parchment paper.
• Egg and eggnog are at room temperature.
• Butter is melted and slightly cooled.
• Cranberries are washed and chopped.

FREQUENTLY ASKED QUESTIONS