Eggnog Cranberry Bread

• Produce

  • 1 1/2 cup Cranberries, fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 2 1/4 cup Flour
  • 1/2 tsp Nutmeg
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract
  • 1 (3.4 oz. box Vanilla pudding mix, instant

• Dairy

  • 1/2 cup Butter

• Beer, Wine & Liquor

  • 1 3/4 cup Eggnog
  • 2 tsp Rum flavored extract

Found on yourcupofcake.com

Ingredients

• 1 C. sugar
• 1 (3.4 oz.) box instant vanilla pudding mix
• 1/2 C. butter, softened
• 2 eggs
• 2 tsp. rum flavored extract, optional
• 1 tsp. vanilla extract
• 1 1/2 C. eggnog
• 2 1/4 C. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1 1/2 C. chopped fresh cranberries
• 1/4 C. eggnog
• 1 C. powdered sugar, more if you want a thicker glaze

Directions

• 1. Preheat oven to 350 degrees and grease a large loaf pan (I like to line mine with parchment paper to help remove it after it bakes).
• 2. Cream sugar, pudding mix and butter together until smooth.
• 3. Add eggs, rum extract and vanilla extract. (It helps if the eggs are at room temp, I always run mine under hot water to warm them up!)
• 4. Add eggnog.
• 5. In a separate bowl, sift flour, baking powder, salt and nutmeg together. Add to butter/eggnog mixture and mix until just combined.
• 6. Stir in cranberries and fill loaf pan. Batter will be thick.
• 7. Bake for 50-80 minutes or until an inserted knife comes out clean from the center of the bread.
• 8. Let cool and then remove from pan.
• 9. Optional Glaze: Whisk eggnog and powdered sugar together and pour over bread! You can use a tooth pick to poke the bread and pour the glaze over the hot bread to let it soak into the cake if you want a juicier bread!