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Cranberry Vanilla Eggnog Bread

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This scrumptious Cranberry Vanilla Eggnog Bread is perfect for breakfast, brunch, dessert…or even as an anytime snack over the holidays! Best of all, it’s easy to make as well!

This scrumptious Cranberry Vanilla Eggnog Bread is perfect for the holidays. Serve it for breakfast, brunch, dessert...or even as a snack! Easy to make recipe.

This post was created for Hood® Eggnog. All opinions are my own. Thank you for supporting the organizations and brands that make A Dish of Daily Life possible!

Have you ever baked with eggnog? There is just something about freshly baked breads and cookies around the holidays.  I don’t do a lot of baking most of the time, but the holidays get me more in the mood for baking. Who doesn’t love a homemade treat over the holidays?! This year, I tried playing around with eggnog for some festive holiday breadmaking. It’s a simple recipe with a yummy glaze…perfect for the festivities this time of year!

I used Hood® Vanilla Eggnog for my Cranberry Vanilla Eggnog Bread. If you’ve been reading along with me, you know I’m a big fan of Hood products. Hood was founded in the mid 1800’s in Charlestown, Massachusetts, and they are now one of the largest branded dairy operators in the United States. They’ve also earned the distinction of being the number-one dairy brand in New England.  I’ve lived in New England for most of my adult life, and I’ve been cooking with Hood for pretty much as long as I can remember.  I know I can depend on them to deliver a quality product, and that’s important to me when I’m cooking.

Easy to make Cranberry Vanilla Eggnog Bread with Hood Vanilla Eggnog...so delicious!

Their rich and creamy Golden Eggnog has been a holiday favorite for over 50 years. Now they have a number of other flavors as well. With its extra creamy milk, sugared yolks and spices, Hood Eggnog is always a holiday favorite whether you enjoy it as a drink or use it in your holiday eggnog recipes. If you missed Hood’s Golden Eggnog Cake recipe on my blog a few weeks ago, you should definitely go back and check it out!

Golden Eggnog Cake

And you don’t want to forget about Hood’s other great flavors!

The Vanilla Cranberry Eggnog Bread that I’m sharing with you today is perfect for a holiday breakfast or brunch, or anytime treat! (Just ask my family…both loaves I made disappeared very quickly!) Let’s get cooking!

CRANBERRY VANILLA EGGNOG BREAD

Preheat the oven to 350 degrees.

Using a stand mixer, beat the eggs. Then add the sugar, Hood Vanilla Eggnog, vegetable oil, vanilla, and rum extract. Continue to beat on medium to combine.

Mix together the flour, baking powder, cinnamon and nutmeg in a separate bowl. Add to the above mixture and stir with a spoon until moist.

Fold the frozen chopped cranberries into the mixture.

Cranberry Vanilla Eggnog Bread ready to go into the oven

Spray the bread pan with cooking spray, and then dust it with flour. It will make it so much easier to get the bread out of your loaf pan!

Pour the bread mixture into pan. Bake the Cranberry Vanilla Eggnog Bread for 45-50 minutes or until the bread is golden brown and a toothpick can be inserted cleanly. Cool before removing it from the pan.

Cranberry Vanilla Eggnog Bread just out of the oven

To make the glaze, mix together powdered sugar, Hood Vanilla Eggnog, vanilla, rum extract, and ground nutmeg using a stand mixer. If you would like to thin the glaze, add extra eggnog a little at a time.

Glaze for Cranberry Vanilla Eggnog Bread

Spoon glaze over the top of the bread, allowing glaze to drip down the sides.

Easy to make Cranberry Vanilla Eggnog Bread...absolutely scrumptious! #eggnog | #bread | #cranberries | #holidaydessert | #holidaybrunch

Doesn’t it look delicious?!

Absolutely scrumptious Cranberry Vanilla Eggnog Bread...easy to make too! #eggnog | #bread | #cranberries | #holidaydessert | #holidaybrunch

MORE FESTIVE DESSERT IDEAS

Cranberry Vanilla Eggnog Bread

Cranberry Vanilla Eggnog Bread

Yield: 8

 

Ingredients

Cranberry Vanilla Eggnog Bread

  • 2 eggs
  • 1 cup sugar
  • 1 cup Hood Vanilla Eggnog
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 teaspoon rum extract
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups chopped frozen cranberries

Eggnog Glaze

  • 1 cup powdered sugar
  • 5 tablespoons Hood Vanilla Eggnog
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg

Instructions

Preheat the oven to 350 degrees.

Using a stand mixer, beat the eggs. Then add the sugar, Hood Vanilla Eggnog, vegetable oil, vanilla, and rum extract. Continue to beat on medium to combine. 

Mix together the flour, baking powder, cinnamon and nutmeg in a separate bowl. Add to the above mixture and stir with a spoon until moist. 

Fold frozen chopped cranberries into the mixture. 

Spray the bread pan with cooking spray, then dust it with flour. Pour the bread mixture into pan. Bake the Cranberry Vanilla Eggnog Bread for 45-50 minutes or until the bread is golden brown and a toothpick can be inserted cleanly. Cool before removing from pan. 

For the glaze, mix together powdered sugar, Hood Vanilla Eggnog, vanilla, rum extract, and ground nutmeg using a stand mixer. If you would like to thin the glaze, add extra eggnog a little at a time. Spoon glaze over the top of the bread, allowing glaze to drip down the sides. 


Notes

 

Nutrition Information:

Amount Per Serving: Calories: 474Total Fat: 17gSaturated Fat: 2gCholesterol: 65mgSodium: 130mgFiber: 2gSugar: 44gProtein: 7g
Don’t forget to check out Hood’s website for more recipes, and follow Hood on FacebookPinterestInstagram, and  Twitter for other great ways to enjoy Hood Eggnog!
This scrumptious Cranberry Vanilla Eggnog Bread is perfect for a holiday breakfast, brunch, dessert...or even as an anytime snack! Best of all, it’s easy to make as well! #eggnog | #bread | #holidaydesserts | #holidaybrunch

This scrumptious Cranberry Vanilla Eggnog Bread is perfect for breakfast, brunch, dessert...or even as an anytime snack over the holidays! Best of all, it’s easy to make as well! #eggnog | #bread | #holidaydessert | #holidaybrunch 

This scrumptious CRANBERRY VANILLA EGGNOG BREAD is perfect for breakfast, brunch, dessert…or even as an anytime snack over the holidays! Best of all, it’s easy to make as well!
Cranberry Vanilla Egg
Cranberry Vanilla Eggnogg Bread

Emily

Sunday 4th of December 2022

Hello, I've made this bread recipe now three years in a row and I include it on the cookie trays that I give out to first responders. It comes together extremely easily, it bakes up well as both a large loaf and as mini-loaves, and is excellent with or without the glaze. I used spice rum today instead of rum extract and it came out excellent. I always toss my frozen cranberries in a couple tablespoons of the flour to keep them up in the loaf (which may not be necessary but I do it anyway). Delicious, easy, and inexpensive when cranberries are on sale - thank you!

Lauren Arnold

Tuesday 22nd of December 2020

does it need to be refrigerated

Michelle Nahom

Monday 28th of December 2020

I always refrigerate dessert breads.

Kristie Romaszewski

Friday 16th of November 2018

This looks great! What could I substitute for the rum extract? And would fresh cranberries work?

Jessi

Monday 12th of April 2021

I was wondering the same thing about the rum extract. Have you made this and substituted anything for it?

Michelle Nahom

Thursday 29th of November 2018

I have never used fresh cranberries, but one thing to remember when using fresh vs frozen fruit in baking is that you may need to adjust the cooking time. Frozen fruit can lower the temperature of the batter being baked, resulting in a slightly longer baking time. For the rum extract, you can use any extract you think would compliment the flavors in the bread. Perhaps an almond extract would work?

Tara Noland

Saturday 16th of December 2017

Oh my heavens, that looks like the perfect loaf for the holidays!! Your pictures are stunning too!!

Paula - bell'alimento

Thursday 14th of December 2017

This would be so good with my morning coffee!

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