Description
The perfect breakfast or dessert bread for the holiday season. Make this Cranberry Eggnog Bread for your Christmas morning brunch or wrap up as gifts for all of your friends.
Ingredients
2 cups + 1 tbsp white all-purpose flour, divided
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup unsalted butter, room temperature
1 cup white granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup eggnog
1 cup whole, fresh cranberries
Instructions
Preheat oven to 350°F
In a large bowl, shift together 2 cups flour, baking powder, salt, cinnamon, nutmeg and cloves
In the bowl of an electric mixer fitted with blade attachment, beat butter on high
Add white sugar, mix until sugar and butter are fully combined
Add eggs one at a time, beat
Add vanilla, mix
Slowly add 1/2 of the dry ingredient mixture, mix until just fully combined
Add cup of eggnog, mix
Add the remaining dry ingredient mixture, mix until just fully combined
In a small bowl, toss cranberries in 1 tbsp of flour
Remove mixing bowl and scrape batter from the mixing blade
Using a rubber spatula, fold flour covered cranberries into batter, being careful not to pop them
Thoroughly grease a 9″ loaf pan
Pour batter into loaf pan
Bake for 65-70 minutes, until loaf is set and a knife inserted into the center comes out clean
Remove from oven, cool before slicing
Notes
Tossing the cranberries in flour helps them not sink to the bottom of the loaf
- Prep Time: 10
- Cook Time: 70