Cranberry Eggnog Bread – this soft and flavorful bread is loaded with dried cranberries and topped with eggnog glaze. A perfect holiday bread recipe!
I like baking yeast breads occasionally throughout the year, but during the holiday months, they make frequent appearances on our menu. When we’re having soup, I often whip up a batch of easy soft pretzels. On special occasions I’ll make sweet breads like this loaf, or a batch of cinnamon rolls. Heavenly!
Anybody else spend a lot more time in the kitchen during Christmas season? I know I sure do. I love baking goodies for my family and for our friends and neighbors.
Every year I have at least a dozen new recipes I want to try. But we also have a few family favorites that I make every single year. This Cranberry Eggnog Yeast Bread is one of them.
Eggnog is only available during the holiday season, so I make sure to stock up and freeze some for later. I’m not a huge fan of drinking eggnog, but I sure love recipes with eggnog!!
This bread is soft and tender and has a wonderful eggnog flavor. The nutmeg in the bread and the glaze really make it yummy!
I have a few boys that aren’t fond of Craisins, but they still love this bread! We can finish off both loaves in one day. I hope you’ll give it a try.
HOW TO MAKE CRANBERRY EGGNOG BRAID
- instant yeast (I use SAF brand)
- warm water
- all purpose flour
- powdered sugar
- vanilla extract
Dissolve yeast in the warm water. Add sugar, salt, nutmeg, eggnog, oil, and 1 1/2 cups of the flour and beat till smooth. Add Craisins and enough flour to make a soft dough. Knead till smooth. Cover and let rest for 15-20 minutes.
Divide dough in half and shape each half into a braid. Place on greased baking sheets. Let braids raise till doubled, about an hour.
Bake at 350° for 20-25 minutes or till lightly browned. Let cool for a few minutes, then drizzle with glaze.
HOW TO STORE CRANBERRY EGGNOG BREAD
-This bread will keep at room temperature for up to 3 days. I like to store it in a large tupperware container so that the icing stays intact. We like leftovers warmed in the microwave for a few seconds.
Can I make mini braids instead?
Yes, you can make smaller loaves. Just shape your braids whatever size you like. The raising time will be about the same, but you will need to adjust the time. Smaller loaves will bake faster, so watch them closely.
Mini loaves make great Christmas gifts for neighbors and coworkers!
Here are a few more favorite yeast bread recipes. I hope you’ll give ’em a try!
Cranberry Eggnog Bread Recipe
- 1 Tbsp instant yeast (I use SAF brand)
- 1/4 cup warm water
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 1/4 cups eggnog
- 1/4 cup oil or melted butter
- 3- 3 1/2 cups flour
- 1/2 cup Craisins
- 3/4 cup powdered sugar
- 1-2 Tbsp eggnog
- 1/4 tsp vanilla
- dash of nutmeg
- Dissolve yeast in the warm water in a large bowl. Add sugar, salt, nutmeg, eggnog, oil, and 1 1/2 cups of the flour. Beat on medium speed for 2-3 minutes.
- Add Craisins and enough flour to make a soft dough. Knead till smooth. Cover and let rest for 15-20 minutes.
- Divide dough in half. (I find it easiest to cut it with a knife.) Take half of the dough and divide it into three equal pieces. Roll each piece into a 16" rope. Braid the three ropes together and tuck ends under. Place on a large baking sheet that has been sprayed with non stick cooking spray.
- Repeat for the other half of the dough. Let braids raise till doubled, about an hour.
- Preheat oven to 350 degrees. Bake braids for for 20-25 minutes or till lightly browned. Let cool for a few minutes.
- For glaze: Combine all ingredients together till smooth. Drizzle over warm braids.
Amount Per Serving: Calories: 361Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 82mgCarbohydrates: 69gNet Carbohydrates: 0gFiber: 2gSugar: 12gSugar Alcohols: 0gProtein: 9g