Slices of cranberry eggnog bread next to a full loaf
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5 from 2 votes

Cranberry Eggnog Bread

Cranberry Eggnog Bread is filled with juicy cranberries and tons of eggnog flavor that is perfect for the holiday season and make a wonderful neighbor gift.
Prep Time15 mins
Cook Time1 hr 10 mins
Soaking time30 mins
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: American
Servings: 24 servings
Calories: 137kcal
Author: Jade Jones



Prepare craisins:

  • In a small bowl, pour boiling water over dried craisins.  Allow to soak for at least 30 minutes. Once cranberries have become plump, drain off the water and set the craisins aside.

To make bread:

  • Preheat oven to 350 degrees F.  Grease two 9 by 5 loaf pans.
  • In a large bowl, combine flour, sugar, baking powder, and nutmeg.
  • In a separate bowl, combine eggnog, melted butter, eggs, and eggnog extract until well blended.
  • Add drained soaked craisins to flour mixture.  Toss to distribute.  Add eggnog mixture to flour mixture and mix just until moistened.
  • Divide batter between two prepared pans and bake for 40-45 minutes or until a knife comes out clean.
  • Allow to cool slightly before turning out and cooling completely on a cooling rack.
  • Once cool, bread can be stored at room temperature for 3-4 days tightly wrapped in plastic wrap.


Recipe makes 2 9 by 5 loaves.
This recipe also makes three 5.5 by 3 inch mini loaves.  Prepare per the recipe but bake for 35 to 40 minutes.
To make 24 muffins, bake for 12-15 minutes or until a toothpick comes out clean.


Calories: 137kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 39mg | Potassium: 94mg | Sugar: 12g | Vitamin A: 135IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.8mg