Best 3 Cranberry Eggnog Quick Bread Recipes

Cranberry eggnog quick bread is a festive and flavorful holiday treat that is sure to please everyone at your table. This quick and easy recipe uses simple ingredients that you may already have on hand, and it comes together in just a few minutes. The resulting bread is moist and fluffy, with a sweet and tangy flavor that is perfect for the holiday season.

Let's cook with our recipes!

CRANBERRY EGGNOG QUICK BREAD

Cranberry Eggnog Quick Bread image

Recipe from the WebMD Weight Loss Clinic. They say "this bread tastes even better the next day. Cute little loaves make excellent gifts because the color and flavor of this bread epitomizes the holiday season! These loaves also freeze well." I haven't made this but I want it in my cookbook so I'm posting it to share. I'm guessing on the prep time. The baking time varies depending on the size of the pans, explained in the directions.

Provided by Ann Marie F

Categories Healthy

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 12

Ingredients

1 large egg
1/4 cup egg substitute
1 cup white sugar (Splenda can be substituted)
1 cup light eggnog, soy eggnog is now available and can be substituted (from carton)
1/4 cup canola oil
1/4 cup rum
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup fresh cranberries (washed and well drained and bad cranberries thrown out)

Steps:

Preheat oven to 350°F Coat loaf pans with canola cooking spray.
Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves).
Cool completely. Wrap tightly and store in the refrigerator.
Makes two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves, or about 20 servings.

Nutrition Facts : Calories 140.6, Fat 3.6, SaturatedFat 0.6, Cholesterol 16.8, Sodium 111.4, Carbohydrate 22.6, Fiber 0.6, Sugar 11.4, Protein 2.7

CRANBERRY EGGNOG

Cranberry Eggnog image

This is a wonderful alternative to regular eggnog. It doesn't have a real strong cranberry taste. It's very smooth tasting and has a pretty pink color! I may have entered this too late for this holiday season, but it is well worth keeping for next holiday!

Provided by Pamela Logsdon

Categories Drinks Recipes Eggnog Recipes

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup cranberries
1 cup water
½ cup white sugar
1 teaspoon ground nutmeg
1 quart eggnog

Steps:

In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.

Nutrition Facts : Calories 449 calories, Carbohydrate 61.2 g, Cholesterol 149.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 11.5 g, Sodium 139.3 mg, Sugar 47 g

CRANBERRY EGGNOG BRAID

Cranberry Eggnog Braid image

Meet the Cook: Whether at Thanksgiving, Christmas or New Year's, this is a good party bread. You can't beat it as a gift either...everyone I make it for really enjoys it My husband and I have a daughter, 3, and twins (a boy and girl) who are 2. -Mary Lindow, Florence, Wisconsin

Provided by Taste of Home

Time 50m

Yield 1 loaf.

Number Of Ingredients 13

Ingredients

3 to 3-1/2 cups all-purpose flour, divided
1/4 cup sugar
1/2 teaspoon salt
1 package (1/4 ounce) active dry yeast
1/2 teaspoon ground nutmeg
1-1/4 cups eggnog
1/4 cup butter
1/2 cup dried cranberries
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons eggnog
1/4 teaspoon vanilla extract
Dash nutmeg

Steps:

In a bowl, combine 1-1/2 cups of flour, sugar, salt, yeast and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120°-130° (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes. , Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely. Combine the first 3 glaze ingredients; drizzle over braid. Dust with nutmeg.

Nutrition Facts : Calories 257 calories, Fat 6g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 153mg sodium, Carbohydrate 46g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed and drained before using.
If you don't have eggnog, you can substitute milk or cream.
Add a little bit of nutmeg or cinnamon to the batter for extra flavor.
Bake the bread in a loaf pan until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing and serving.

Conclusion:

Cranberry eggnog quick bread is a delicious and festive treat that is perfect for the holiday season. It's easy to make and can be enjoyed by people of all ages. This bread is also a great way to use up leftover eggnog. So next time you have some eggnog left over, be sure to give this recipe a try.