Food and Recipes Recipes Cranberry Eggnog Bread By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on January 6, 2022 Print Share Share Tweet Pin Email Photo: Photo: Jen Causey Active Time: 20 mins Bake Time: 50 mins Cool Time: 10 mins Total Time: 1 hrs 20 mins Servings: 12 Filled with dried cranberries, toasted walnuts, and orange zest and juice, and topped off with a creamy eggnog drizzle, this easy quick bread will get you in the holiday spirit. Although Cranberry Eggnog Bread is special enough to wrap up and give as an edible gift (just skip the glaze), it's almost too easy to make. Simply combine the wet and dry ingredients to make a batter, fold in the cranberries and nuts, then bake until the bread is golden and fragrant. Be sure to let the loaf cool completely before you slice it for the neatest slices. Although the recipe is delicious as-is, you can also tweak it to make a warm spiced cake. Omit the orange zest and juice and replace with an equal amount (1/2 teaspoon each) of cinnamon and nutmeg, then add 1 tablespoon vanilla extract. Or add 1 tablespoon rum to the glaze mixture for a little extra holiday spirit. Want to make this bread outside of the holiday season? Look for Borden brand eggnog on Amazon.com. Ingredients 2 large eggs, beaten 1 cup granulated sugar 1/2 cup unsalted butter, melted, plus more for greasing pan 1 tsp. grated orange zest plus 2 Tbsp. fresh juice (from 1 orange) 1/2 cup cup, plus 1 to 2 Tbsp. refrigerated eggnog, divided 1 1/2 cups all-purpose flour, plus more for flouring pan 2 tsp. baking powder 1/2 tsp. kosher salt 3/4 cup unsweetened dried cranberries 1/2 cup chopped toasted walnuts 1 cup unsifted powdered sugar Directions Preheat oven to 350°F. Grease and flour an 8-x4-inch loaf pan; tap out any excess flour. Set aside. Whisk together eggs, granulated sugar, melted butter, orange zest and juice, and 1/2 cup of the eggnog in a large bowl until well combined. Stir together flour, baking powder, and salt in a medium bowl. Add flour mixture to egg mixture; stir together until just combined. Fold in cranberries and walnuts. Spoon batter into prepared loaf pan, and spread evenly. Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 50 to 55 minutes. Let loaf cool in pan 10 minutes. Gently turn out onto a wire rack; let cool completely, about 1 hour. Whisk together powdered sugar and 1 tablespoon of the eggnog until combined, adding up to remaining 1 tablespoon eggnog, 1 teaspoon at a time, until desired glaze consistency. Drizzle glaze over bread before serving. Print