This Cranberry Eggnog Bread is pure Christmas comfort baked into every slice. Soft, tender, and beautifully moist, it’s filled with juicy cranberries and warm holiday spices, then finished with a luscious vanilla bean eggnog glaze that melts right in.
Each bite captures the cozy magic of the season perfect for slow winter mornings, festive brunches, or sharing as a homemade gift straight from the heart. Whether you serve it for breakfast or dessert, this is the kind of holiday bread that makes Christmas feel extra special. 🎄🍒✨
❤️ Why You’ll Love This Recipe
- Festive Holiday Flavor – Combines the classic tastes of cranberry, eggnog, nutmeg, and cinnamon.
- Moist and Tender – A delicious, cake-like texture perfect for breakfast or dessert.
- Versatile – Can be made as mini loaves, a large loaf, or even muffins.
- Great for Gifting – The mini loaves are perfect for sharing with friends and neighbors.
🛠 Tools You’ll Need
- 4 mini loaf pans (or one 9x5x3 inch loaf pan)
- Parchment paper
- Large mixing bowl (for dry ingredients)
- Medium mixing bowl (for wet ingredients)
- Whisk
- Wire rack
🥄 Key Ingredients
For the Cranberry Eggnog Bread:
- All-purpose flour – The base of the quick bread.
- Baking powder & Salt – For leavening and flavor balance.
- Ground nutmeg & Ground cinnamon – Essential spices for the eggnog flavor.
- Large eggs – Binds the ingredients.
- Granulated white sugar – For sweetness.
- Eggnog – Adds moisture and the signature holiday flavor.
- Salted butter – Melted, for richness. 🧈
- Vanilla extract – Enhances the flavor.
- Fresh or frozen-thawed cranberries – The star of the show!
For the Vanilla Bean Eggnog Glaze:
- Confectioners sugar – For the glaze base.
- Eggnog – To thin the glaze and add flavor.
- Vanilla bean paste – Adds beautiful flecks and a heightened vanilla flavor (regular vanilla extract can be substituted).
🍪 How to Make Cranberry Eggnog Bread
1. Preheat Oven & Prepare Pans:
Preheat the oven to 350°F (175°C). Grease the bottom and 1/2 inch up the sides of your loaf pans. Line each pan with parchment paper (greasing first helps the paper stick).
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Whisking helps break up lumps and replaces sifting. Make a well in the center of the mixture and set aside.
3. Mix Wet Ingredients:
In a medium bowl, combine the eggs, granulated sugar, eggnog, and vanilla. Mix well. Slowly whisk in the melted butter until combined.
4. Combine and Fold:
Pour the eggnog mixture into the well of the flour mixture. Stir until just moistened. The batter may be lumpy. Fold in the cranberries gently. Folding prevents the berries from staining the batter and helps them stay whole.
5. Bake:
Spoon the batter into the prepared pan(s). For a gorgeous look, place 4-5 whole berries on top of the loaf and press them down halfway. Place mini loaf pans on a large baking sheet for even baking. Bake mini loaves for 30–40 minutes (45–55 minutes for a large loaf). Check for doneness by inserting a toothpick into the center; it should come out clean.
6. Cool:
Cool the bread in the pan on a wire rack for 10 minutes. Remove the bread from the pans, but DO NOT remove the parchment paper. Cool completely on the rack.
7. Make Glaze:
In a small bowl, combine the confectioners sugar, eggnog, and vanilla bean paste. Mix with a whisk until smooth.
8. Glaze and Set:
Once the loaves are completely cooled, drizzle the glaze over the top of each loaf. The parchment paper acts as a “drop cloth” to catch the overflow. Allow the glaze to set up for 10-15 minutes before slicing and serving.
💡 Tips for Success
- Use Parchment Paper: Greasing the pan and then lining it with parchment paper ensures easy removal and provides a clean surface for glazing.
- Do Not Overmix: Stir the batter only until just moistened. Overmixing will develop the gluten and result in a tough, dry bread.
- Garnish Before Baking: Pressing a few whole cranberries into the top of the batter before baking gives the finished loaf a beautiful, professional look.
- Glaze is Recommended: This is not an overly sweet bread, so the glaze is highly recommended to add the perfect amount of sweetness to offset the tang of the cranberries.
🆘 Quick Bread Troubleshooting Guide
Problem: The cranberries sank to the bottom.
Likely Cause: The batter was too thin, or the cranberries were too wet.
Solution: Ensure the batter is thick (as noted in the recipe). If using frozen cranberries, thaw them and pat them dry before folding them in. Coating them lightly in flour can also help.
Problem: The bread is dry and tough.
Likely Cause: Overmixing the batter or overbaking.
Solution: Mix only until the dry ingredients are just incorporated. Check for doneness at the earliest time (30 minutes for mini loaves) and remove from the oven as soon as the toothpick comes out clean.
Problem: The top of the bread cracked excessively.
Likely Cause: The oven temperature was too high, causing the outside to set before the inside could rise.
Solution: Ensure your oven temperature is accurate. The crack is normal for quick bread, but excessive cracking can be a sign of too-high heat.
👩🍳 Pro Chef Tips
- Freezing: This bread freezes beautifully. Cool completely, wrap tightly in plastic wrap, and then in foil. Freeze for up to 3 months. Thaw overnight at room temperature.
- Gifting: The mini loaves are perfect for holiday gifts. Once the glaze is set, wrap them in cellophane and tie them with a festive ribbon.
- Variation: You can easily convert this recipe into muffins (reduce baking time to about 20-25 minutes) or one large loaf (increase baking time to 45-55 minutes).
☕ Perfect Pairings: What to Enjoy with Your Cranberry Eggnog Bread
- Hot Coffee: A classic pairing that balances the sweetness and spice of the bread.
- Hot Tea: A mild black tea or a spiced herbal tea complements the holiday flavors.
- Eggnog Latte: The ultimate holiday pairing, doubling down on the eggnog flavor.
- Spiced Apple Cider: The warmth and spice of the cider is a perfect match for the cranberry and nutmeg.
📦 How to Store
- Room Temperature: Store in an airtight container at room temperature for up to 3-4 days.
- Freezer: Freeze wrapped tightly for up to 3 months.
This comprehensive guide ensures you’ll create perfect Cranberry Eggnog Bread every time, making your holiday baking delightful and delicious!
🎄 More Christmas Recipes to Try ✨🎅
- Snickerdoodle Cheesecake Bars: The Ultimate Triple Threat Dessert 🎉🍪🍰
- 🎄 Christmas M&M Cookie Bars – Soft, Gooey & Full of Holiday Cheer 🌈🍪
- 🍊 Christmas Cranberry Orange Cookies – Festive Slice & Bake Treats🍪
- Fluffy Banana Pancakes: The Irresistible Breakfast Treat You Can’t Miss
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🎄 Cranberry Eggnog Bread with Vanilla Bean Glaze – Moist & Festive Christmas Quick Bread 🍞🥛
Description
A tender, moist quick bread featuring the festive flavors of cranberry and eggnog, topped with a rich Eggnog Vanilla Bean Glaze. Perfect for holiday breakfast or gifting.
Ingredients
For the Bread:
For the Glaze:
Instructions
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Preheat the oven to 350°F (180°C). Lightly grease the bottom and about ½ inch up the sides of four mini loaf pans or one 9×5×3-inch loaf pan. Spray with non-stick baking spray, then line each pan with parchment paper.
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In a large mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Create a well in the center and set aside.
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In a medium bowl, whisk together the eggs, sugar, eggnog, and vanilla extract. Gradually add the melted butter, mixing until smooth and fully combined. Pour the wet ingredients into the dry ingredients and gently stir just until moistened (the batter may be slightly lumpy). Carefully fold in the cranberries.
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Divide the batter evenly among the prepared pans. Place mini loaf pans on a baking sheet and bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
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For a large loaf, bake for 45–55 minutes.
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Allow the loaves to cool in the pan on a wire rack for 10 minutes. Do not remove the parchment paper. Let cool completely before glazing.
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To make the glaze, whisk together the confectioners’ sugar, vanilla bean paste, and eggnog in a small bowl until smooth. Drizzle the vanilla glaze over the cooled loaves. The parchment paper will catch any excess glaze. Let the glaze set for 10–15 minutes before slicing and serving.