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 KitchensIngredients:
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 sugar1/4 cup granulated sugar
1/4 cup all-purpose flour
2 tbsp. butter, slightly softened
1/4 cup chopped pecans, optionalDirections:
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.
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.
I love that you made it into mini loaves. I bet it would be delicious toasted with a little butter. Glad you liked it 🙂
Mmm…that sounds absolutely delicious!! I want to try it!
Whoa, those look delicious!
I think I’m going to have to attempt this with my gluten free flour! It looks to good not to!
Ooo…I’d love to hear how it goes for you! 🙂
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!
Bummer about cakes! I hope you get to make this!
Yum, this sounds really good!
mmm this bread sounds delightful! i just learned to enjoy eggnog recently, so i definitely want to try this bread next holiday season!
This bread is delicious! I added more eggnog and more cranberries;) plus my own streusel topping. A big hit with the neighbors!
So glad to hear! 🙂
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.
I’m sorry about this. I hope you still enjoyed the bread, though. :-