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Cranberry Eggnog Bread

  • Author: Sprinkles & Sea Salt
  • Total Time: 80
  • Yield: 1 loaf 1x


The perfect breakfast or dessert bread for the holiday season. Make this Cranberry Eggnog Bread for your Christmas morning brunch or wrap up as gifts for all of your friends. 



2 cups + 1 tbsp white all-purpose flour, divided

2 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 cup unsalted butter, room temperature

1 cup white granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup eggnog

1 cup whole, fresh cranberries


Preheat oven to 350°F

In a large bowl, shift together 2 cups flour, baking powder, salt, cinnamon, nutmeg and cloves

In the bowl of an electric mixer fitted with blade attachment, beat butter on high

Add white sugar, mix until sugar and butter are fully combined

Add eggs one at a time, beat

Add vanilla, mix

Slowly add 1/2 of the dry ingredient mixture, mix until just fully combined

Add cup of eggnog, mix

Add the remaining dry ingredient mixture, mix until just fully combined

In a small bowl, toss cranberries in 1 tbsp of flour

Remove mixing bowl and scrape batter from the mixing blade

Using a rubber spatula, fold flour covered cranberries into batter, being careful not to pop them

Thoroughly grease a 9″ loaf pan

Pour batter into loaf pan

Bake for 65-70 minutes, until loaf is set and a knife inserted into the center comes out clean

Remove from oven, cool before slicing


Tossing the cranberries in flour helps them not sink to the bottom of the loaf

  • Prep Time: 10
  • Cook Time: 70