Cranberry Eggnog Bread

Cranberry Eggnog Bread

Yield: 3 3”x5” mini loaves

·       2 Eggs

·       1 cup Sugar

·       1 cup Eggnog

·       ½ cup Vegetable Oil

·       2 tsp Vanilla

·       1 tsp Rum Extract

·       2 1/4 cups All Purpose Flour

·       2 tsp Baking Powder

·       ½  tsp Cinnamon

·       1 tsp Nutmeg

·       2 cups chopped Cranberries, frozen

·       1 cup White Chocolate Chips

Eggnog Glaze

• 1 cup Powdered sSugar
• 5 Tbs Eggnog
• 2 tbs Cinnamon & Spice Cranberry Apple Jam
• 1/2 tsp Vanilla
• 1/4 tsp Rum Extract
• 1/4 tsp Nutmeg
• For Topping: Dried Cranberries, Nutmeg, chopped White Chocolate, Demerara Sugar

Instructions

1. Preheat the oven to 375*F.

2.     Using a stand mixer, beat the eggs. 

3.     Add the sugar, eggnog, vegetable oil, vanilla, and rum extract. Continue to beat on medium to combine. 

4.     Mix together the flour, baking powder, cinnamon and nutmeg in a separate bowl. 

5.     Add to egg mixture and stir with a spoon until moist. 

6.     Fold frozen chopped cranberries into the mixture. 

7.     Spray the loaf pans with cooking spray, then dust it with flour. 

8.     Pour the bread mixture into pans. 

9.     Bake the Cranberry Eggnog Bread for 50 minutes or until the bread is golden brown and a toothpick can be inserted cleanly. 

10.  While the bread cools, make the glaze. Combine powdered sugar, eggnog, jam, vanilla, rum extract and nutmeg. Drizzle over the bread once its fully cooled. Sprinkle with toppings.