Christmas morning already comes with enough moving parts. This Cranberry & Eggnog Loaf gives you something festive to slice and serve with coffee while everyone finds their batteries, scissors, and reading glasses. Dried cranberries, eggnog, and nutmeg bring the holiday flavor, and a simple eggnog glaze finishes it off. Bake it the day before and give yourself one less thing to do.

Cranberry & eggnog loaf on a plate on the counter

Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: 1 hour 5 minutes–1 hour 15 minutes, plus cooling
Servings: 10

Loaf Ingredients

2 cups all purpose flour
1 cup granulated sugar
½ cup dried cranberries
1 tsp baking powder
¼ tsp salt
½ tsp nutmeg
½ cup butter softened
1 cup eggnog
2 eggs
1 tsp vanilla extract

Glaze

1 cup powdered sugar
2-3 Tbsp eggnog

all purpose flour, sugar, dried cranberries, baking powder, salt, nutmeg, butter-softened, eggnog, eggs, vanilla extract and powdered sugar in container on the white counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions

Step 1: Preheat the oven to 350°F.

Step 2: Grease a loaf pan. For easier removal, line it with parchment paper, leaving some overhang on the sides.

Step 3: In a large mixing bowl, stir together the flour, sugar, dried cranberries, baking powder, salt, and nutmeg.

mixing dry ingredients in a large white bowl on the counter

Step 4: In a separate bowl, combine the softened butter, eggs, vanilla extract, and eggnog using an electric hand mixer.

using an electric hand mixer to blend wet ingredients in a large white bowl on the counter

Step 5: Add the wet ingredients to the dry ingredients. Stir with a wooden spoon just until combined, scraping the bottom and sides of the bowl. The batter will be thick.

mixed dry and wet ingredients in a large white bowl on the counter

mixed batter in a large white bowl on the counter

Step 6: Spoon the batter into the prepared loaf pan and smooth the top with the back of a spoon.

loaf batter in a greased and lined loaf tin on the counter

Step 7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: While the loaf bakes, prepare the glaze. Whisk the powdered sugar and eggnog together in a bowl until smooth.

powdered sugar and eggnog in a large blue bowl on the counter

Whisked glaze in a large blue bowl on the counter

Step 9: Let the loaf cool in the pan until firm enough to handle, then carefully transfer it to a wire rack. Cool completely before drizzling with the eggnog glaze. Slice and serve.

cranberry and eggnog loaf in a loaf pan on the stovetop

cranberry and eggnog loaf on a plate on the counter

🍋 Simply Made Suggestions

Mix gently: Once the wet and dry ingredients are combined, stir only until no dry flour remains. Overmixing can make the loaf tough.
Check before adding extra baking time: Start checking at 50 minutes. If the top is browning before the center is done, loosely cover it with foil.
Cool before glazing: A warm loaf will cause the glaze to melt and run off.
Make it ahead: Bake the loaf the day before and glaze once completely cooled.
Storage: Keep the glazed loaf covered in the refrigerator because the glaze contains eggnog. Bring individual slices to room temperature before serving, if preferred.

🎄 Before You Go…

Looking for another easy loaf to serve with coffee? Try our Classic Banana Bread. And when it’s time to put those holiday leftovers to work, make a Leftover Turkey Panini. Don’t forget to explore our entire collection of Christmas Desserts and Holiday Treats and Christmas Breakfast options

Cranberry & Eggnog Loaf

This Cranberry & Eggnog Loaf combines dried cranberries, creamy eggnog, and warm nutmeg, finished with a simple eggnog glaze. Serve it for Christmas breakfast, holiday brunch, or an afternoon coffee break.

Tara

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Equipment

9 x 5 x 3 inch loaf pan
electric hand mixer
parchment paper

Ingredients

Loaf Ingredients:

2 cups all purpose flour
1 cup sugar
½ cup dried cranberries
1 tsp baking powder
¼ tsp salt
½ tsp nutmeg
½ cup butter (softened)
2 eggs (large)
1 tsp vanilla extract
1 cup eggnog

Glaze Ingredients:

2-3 Tbsp eggnog
1 cup powdered sugar

Instructions

Preheat the oven to 350°F.
Grease a loaf pan. For easier removal, line it with parchment paper, leaving some overhang on the sides.
In a large mixing bowl, stir together the flour, sugar, dried cranberries, baking powder, salt, and nutmeg.
In a separate bowl, combine the softened butter, eggs, vanilla extract, and eggnog using an electric hand mixer.
Add the wet ingredients to the dry ingredients. Stir with a wooden spoon just until combined, scraping the bottom and sides of the bowl. The batter will be thick.
Spoon the batter into the prepared loaf pan and smooth the top with the back of a spoon.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the loaf bakes, prepare the glaze. Whisk the powdered sugar and eggnog together in a bowl until smooth.
Let the loaf cool in the pan until firm enough to handle, then carefully transfer it to a wire rack. Cool completely before drizzling with the eggnog glaze. Slice and serve.