Cranberry Eggnog Bread
on Dec 14, 2024
This white chocolate glazed Cranberry Eggnog Bread is a Christmas staple! Guaranteed to impress everyone who tastes it.
This is one of my favorite holiday recipes!
If you try just one new recipe this holiday season, let it be this one.
This cranberry eggnog bread was a recipe that I created years ago and we make it every single year.
It is so delicious you won’t be able to stop eating it!
Baking with eggnog is one of my favorite holiday traditions and I love to make Eggnog Muffins.
Eggnog is one of those controversial Christmas drinks that you either love or hate – there usually isn’t an in between.
But add eggnog to a delicious cranberry bread and drizzle it with white chocolate? Yum! Even if you don’t love the flavor of eggnog alone, I guarantee you will love this holiday bread.
Ingredients & Notes
- olive oil: you can substitute vegetable oil or any neutral flavored cooking oil
- brown sugar: you will use this both in the bread and on top for a little added crunch
- eggs
- eggnog: I have tested this recipe with both regular eggnog and non dairy eggnog and it works with both kinds.
- baking soda
- salt
- all-purpose flour
- fresh cranberries: I do not recommend using frozen cranberries as they could make this watery
- vanilla extract
- orange zest
- white chocolate chips
How to make cranberry eggnog bread
Step 1: Cream together the oil, brown sugar, eggs, vanilla extract, orange zest, and eggnog.
Step 2: In another bowl, whisk together salt, baking soda and flour.
Step 3: Add the dry mixture to the wet, beating well until combined.
Step 4: Fold in the fresh cranberries using a rubber spatula.
Step 5: Grease a loaf pan with cooking spray and pour in the batter.
Step 6: Sprinkle with the top of the batter brown sugar and garnish with additional cranberries.
Step 7: Bake the cranberry eggnog bread at 350 degrees for 55-60 minutes, or until a toothpick inserted comes out clean.
Remove the bread from the pan and place it onto a cooling rack and cool for 15-20 minutes.
Melt the white chocolate chips in the microwave in 20 second increments until smooth. Be careful not to burn it, and stir after each time.
Drizzle the melted white chocolate over the bread.
Joy’s Tip
Store the bread in the fridge and serve it chilled. It’s also delicious hot, but I prefer the flavor chilled as the white chocolate hardens into a crunchy topping!
Rest assured all you eggnog haters, I promise you’ll love this recipe!
Everyone who has tried this bread has RAVED about it – it doesn’t taste like eggnog, so even those not crazy about it will love this recipe.
After I made my Cranberry Cream Cheese Muffins, I became obsessed with baking with fresh cranberries.
That huge pop of flavor is just so festive and full of flavor!
This cranberry bread has become a Christmas staple that I have to bake every year!
Recipe Tip
Orange zest is a MUST in this recipe and adds so much flavor. Don’t skip this step!
This would make a great gift for loved ones, or the perfect dessert to bring to a Christmas party.
This cranberry bread is so moist and delicious. So yummy you won’t stop at just one slice!
This is a showstopper recipe that is not only gorgeous to look at, but surprisingly easy to make. Give it a try this Christmas!
Cranberry Eggnog Bread
Ingredients
- 1/3 cup olive oil , or vegetable oil
- 1 cup brown sugar, plus more for topping
- 2 eggs
- 1 cup eggnog
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup fresh cranberries
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- 1/2 cup white chocolate chips, melted
Instructions
- In a large bowl, cream together the oil, brown sugar, eggs, vanilla extract, orange zest, and eggnog.
- In a separate bowl, whisk together the salt, baking soda and flour.
- Add the dry mixture to the wet, beating well until combined.
- Fold in the fresh cranberries.
- Grease a loaf pan with cooking spray and pour in the batter.
- Sprinkle the top of the batter with additional brown sugar and garnish with a few more fresh cranberries.
- Bake the cranberry eggnog bread at 350 degrees for 55-60 minutes, or until a toothpick inserted comes out clean.
- Allow the bread to cool for 5-10 minutes, then remove from it from the pan and place it onto a cooling rack to cool for 15-20 minutes.
- Melt the chocolate chips in the microwave in 20 second intervals, stirring until smooth (be careful not to burn). You could also do this with the double boiler method.
- Drizzle the melted white chocolate over the cranberry bread. Place it in the refrigerator until the chocolate is hardened
- Store leftovers in the fridge and enjoy within 3 days.
I made this twice this week, for gifts and for me. It comes together very quickly and is moist and yummy. I made small loaves, baked 30 minutes, and a large one. To up the eggnog flavor I added nutmeg and cinnamon. I chopped the cranberries a bit with my Vidalia chopper, which made easy work of it and distributed the berries well. This recipe is definitely a keeper!
So glad you enjoyed it! It’s one of my favorite Christmas recipes 🙂
I’ll give it to you- I think crack bread is probably the most fitting description here. This sounds SO good, LOVE the cranberry and eggnog combo!
Thanks Karly!!