Nutty Egg Nog Cranberry Bread

READY IN: 1hr 10mins
Recipe by Annacia

Start celebrating early with this yummy mini sized bread. The family will love it and it makes a great gift loaf.

Top Review by DailyInspiration

Delicious holiday bread, but it would be great any time. I buy and freeze fresh cranberries so I have them throughout the year. For this recipe, I used fresh cranberries and I made it exactly as written. My mini pans are for 4 loafs, so I used two regular loaf pans instead. This recipe will definitely be added to my favorites file. Made for PRMR, December, 2012.

Ingredients Nutrition


  • 2 cups prepared baking mix (such as Bisquick)
  • 34 cup sugar
  • 12 teaspoon nutmeg
  • 34 cup eggnog
  • 14 cup melted butter, plus extra for pans
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 3 eggs
  • 1 cup walnuts, coarsely broken (or chopped and lightly toasted or use your favorite nut)
  • 1 cup cranberries (fresh or frozen, thawed , halved or coarsely chopped - 1 cup dried cranberries may be substituted)

  • 12 cup powdered sugar
  • 1 tablespoon eggnog


  1. Preheat oven to 350°F and butter 3 miniature loaf pans.
  2. Stir together baking mix, sugar and nutmeg in a large bowl. Whisk together egg nog, butter, extracts and eggs in a medium bowl. Add to dry ingredients and stir until flour is almost incorporated. Add walnuts and cranberries and stir again lightly (do not overmix).
  3. Spoon into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely then remove from pans.
  4. Drizzle with Egg Nog Glaze: Stir together 1/2 cup powdered sugar and 1 tablespoon egg nog until smooth. Remove cooled bread from pans and drizzle with glaze. Makes 3 loaves, about 12 servings.

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