Cranberry Eggnog Loaf
Two staple holiday flavors come together to make magic in this Cranberry Eggnog Loaf! It's moist, filled with juicy cranberries ,and topped with a beautiful eggnog glaze. This makes the perfect Christmas treat!
Servings: 10 slices
Calories: 364kcal
Equipment
- Loaf Pan
- Parchment Paper
- Aluminum Foil
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
- Whisk
- Wire Rack with baking pan underneath
Ingredients
Cranberry Eggnog Loaf
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup eggnog like my non-dairy oat milk eggnog!
- ½ cup vegetable oil
- 1 ½ teaspoon vanilla extract
- 2 count large eggs
- 1 cup fresh cranberries rinsed, drained, and chopped
Eggnog Glaze
- 1 cup powdered sugar
- 3 ½ tablespoons eggnog
- splash vanilla extract
- pinch sea salt
Instructions
Loaf Cake Instructions
- Prepare your loaf pan with non-stick cooking spray, or grease it with butter. Line the pan with parchment paper and preheat your oven to 350℉.
- Whisk together the all-purpose flour, baking powder, and salt in a medium-sized bowl.
- In a separate large bowl, stir the cinnamon and nutmeg into the granulated sugar to infuse the flavors into the sugar.
- Pour the eggnog, vegetable oil, vanilla extract, and eggs into the sugar bowl. Mix until well combined, then stir in your chopped cranberries.
- Add the dry ingredients into the wet ingredients, ⅓ of the bowl at a time, stirring after each addition until just moistened.
- Pour the batter into your prepared pan. You can place extra halved cranberries on top for a pretty presentation.
- Bake for 45 minutes. Then, tent the loaf pan with some aluminum foil to prevent the bread from darkening too much. Bake covered for another 25 minutes.
- Remove the pan from the oven, and test with a toothpick or knife in the center. If it still comes out wet, bake uncovered for 5 minute intervals.You'll know it's done when the edges are browned and slightly pulled from the side of the pan, and a toothpick placed the center comes out with just a couple moist crumbs on it.
- Finally, run a knife around the edges of the pan and remove the cake. Place the warm cake on a wire rack with a pan underneath, then let it cool completely.
Glaze Instructions
- Mix together the powdered sugar, 3 ½ tablespoons of eggnog, a splash of vanilla, and a tiny pinch of salt. The glaze should be thick enough that it ribbons off of a raised spoon. Tip: Add the eggnog a little at a time to avoid the glaze being too thin.
- Line the pan underneath your wire rack with parchment paper or aluminum foil for easy cleanup.
- Pour the eggnog glaze on the top of the cooled loaf cake. Let it set for 10 minutes, then slice and serve. Enjoy!
Notes
Nutrition Notes:
The nutritional facts are calculated using store-bought, dairy eggnog. Your nutritional values will vary based on the type of eggnog you use.
Freezing Instructions:
Wrap the bread in plastic wrap, then add to a freezer-safe container and freeze for up to 3 months. You can either slice the bread or keep it whole; but if you plan to freeze, I recommend wrapping while warm to really lock in the moisture!
I find it stores best when you freeze without the glaze, but it won't hurt to freeze an already glazed loaf.
Reheating Instructions:
Thaw overnight in the fridge, then serve room temperature. If you like your cake a little warm, heat up in the microwave for 15-20 seconds or in the toaster oven for a few minutes. I love adding a pat of butter onto the warm eggnog loaf - delicious!
Nutrition
Serving: 1 slice | Calories: 364kcal | Carbohydrates: 60g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 177mg | Potassium: 86mg | Fiber: 1g | Sugar: 40g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg