Eggnog Cranberry Bread

Eggnog Cranberry Bread

Words cannot begin to describe how much I love eggnog. The holiday season hasn’t begun until I chug a glass of the stuff. I know it’s super bad for you, but hey, Christmas only comes once a year, right?

I’ve been looking for a recipe involving eggnog to bake. I made cookies a while back, but those were pretty darn cakey. Almost whoopie pie like. Then, I heard about this recipe from Jessica Lynn of  The Tale of Two Kitchens. I knew I had to make it happen. Instead of muffins, though, I wanted to make mini loaves to include in the coworker’s gift baskets.

I ended up over filling a bread pan and some of the batter spilled out onto the cookie sheet. It was fate since I made just enough for coworkers. So, of course, I sampled the baked on spillage. :) It was PERFECT!

Now, I know eggnog is hard to come by nowadays, but for next year, definitely give this recipe a try. The eggnog flavor isn’t very prominent, but it gave the mini loaves a wonderful, spicy note reminiscent of the holiday season. I also found that when making this recipe into mini loaves, I only really needed half of the streusel topping, so the recipe I’m posting has different measurements for the streusel topping.

Eggnog Cranberry Bread
Source: Slightly adapted from Recipe Girl, found on Tale of Two Kitchens


2 1/4 cups all-purpose flour
1 Tbs baking powder
1 cup granulated sugar
2 large eggs
3/4 cup eggnog
1/3 cup melted butter
1 tsp almond extract
1 cup coarsely chopped frozen cranberries
2 Tbs granulated sugar

1/4 cup granulated sugar
1/4 cup all-purpose flour
2 tbsp. butter, slightly softened
1/4 cup chopped pecans, optional


1. Preheat oven to 350°F. Grease 4 mini loaf pans.

2. In a medium bowl, whisk together flour and baking powder; set aside.

3. In a large bowl, mix eggs, sugar, eggnog, butter and almond extract. Mix in dry ingredients just until combined. Toss cranberries with 2 T. sugar and then stir into batter.

4. Prepare streusel topping: Combine topping ingredients using a pastry cutter (or two knives) until crumbly.

5. Fill prepared loaf pans until about 1/2 – 2/3 of the way full (this batter rises a lot!). Top with streusel topping. Bake 40-50 minutes, or until the breads test done with a toothpick inserted in the center coming out clean.


  1. Yum. Yummy, yum, yum! :) I still haven’t had a chance to make this quite yet (perhaps this weekend?) but the recipe looks delish — I love both eggnog and cranberries (and, um, carbs!) so this is right up my alley.

  2. I love that you made it into mini loaves. I bet it would be delicious toasted with a little butter. Glad you liked it :)

  3. Mmm…that sounds absolutely delicious!! I want to try it!

  4. Whoa, those look delicious!

  5. I think I’m going to have to attempt this with my gluten free flour! It looks to good not to!

  6. This looks great. For some reason, I do okay with breads and not real cake or at least I can make banana bread. I think I’d like to try this!

  7. Yum, this sounds really good!

  8. mmm this bread sounds delightful! i just learned to enjoy eggnog recently, so i definitely want to try this bread next holiday season!

  9. This bread is delicious! I added more eggnog and more cranberries;) plus my own streusel topping. A big hit with the neighbors!

  10. I just made this. I added a full cup of eggnog instead of 3/4 cup and there was no eggnog taste to them after it baked. It just tasted like bread with cranberries in it, not really any flavor to it.

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