Dec
17

Cranberry Eggnog Bread

Cranberry-Eggnog-Bread-Design-Crush

One Friday night a few weeks ago it was snowing and I was hungry. I had a bag of cranberries that were close to their last breath and some eggnog in the same boat. And thus. Cranberry Eggnog Bread was born!

Cranberry Eggnog Bread
• 3 C cranberries
• 1 C sugar, divided
• 3 C flour
• 1 Tbsp + 1 tsp baking powder
• 1 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 2 eggs
• 1 1/2 C eggnog (I used light)
• 2/3 C unsalted butter, melted and cooled

Preheat your oven to 375 degrees. Rinse off the cranberries and lightly chop them up if you wish. Place cranberries in a bowl and coat with 1/2 C sugar. In a separate medium-sized bowl, combine flour, remaining sugar, baking powder, cinnamon, and nutmeg. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, eggnog, and butter. Add dry ingredients in increments and mix on low until combined. Fold in sugar-coated cranberries. Grease two loaf pans and divide bread mixture between them. Bake 45-60 minutes, or until a toothpick poked into the center comes out clean. Cool on wire rack for 10 minutes, then run a knife around the edge of each pan and invert. (You can add a glaze of 1/2 C eggnog and 2 C powdered sugar at this point if you’d like! I prefer mine slathered with cold butter.)

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