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Cranberry Eggnog Bread

Sliced Cranberry Eggnog Bread topped with a white glaze and sugared cranberries.
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Cranberry Eggnog Bread is a festive holiday loaf featuring tart cranberries, rich eggnog, orange zest, and a white chocolate drizzle. Moist, sweet, and perfect for gifting or serving at Christmas brunch.

Ingredients

Scale
  • 1/3 cup olive oil (or vegetable oil)
  • 1 cup brown sugar, plus extra 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

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, cream together oil, brown sugar, eggs, vanilla extract, orange zest, and eggnog until smooth.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually add dry ingredients to wet ingredients and beat until combined.
  5. Fold in fresh cranberries with a rubber spatula.
  6. Pour batter into the prepared loaf pan. Sprinkle the top with extra brown sugar and cranberries.
  7. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let bread cool in the pan for 5–10 minutes, then transfer to a cooling rack for 15–20 minutes.
  9. Melt white chocolate chips in 20-second intervals in the microwave, stirring in between.
  10. Drizzle melted white chocolate over the cooled loaf. Refrigerate to set the glaze.

Notes

  • Use full-fat eggnog for the richest flavor.
  • Fresh cranberries are preferred over dried for texture and tartness.
  • Orange zest is essential—don’t skip it!
  • Serve chilled for best flavor and texture contrast.
  • Wrap tightly and freeze up to 2 months without the drizzle.

Nutrition

Find it online: https://recipeeasily.com/cranberry-eggnog-bread-recipe/