Cranberry Eggnog Loaf Recipe

Name: Cranberry Eggnog Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. all-purpose flour; 1 c. sugar; 3 tsp. baking powder; 1 tsp. salt; 1/2 tsp. ground nutmeg; 3 eggs, slightly beaten; 1 c. evaporated milk; 1/3 c. cooking oil; 2 Tbsp. dark rum or 1/2 tsp. rum extract; 1/2 tsp. vanilla; 1 c. cranberries, chopped coarsely

Servings: persons

2 1/2 c. all-purpose flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground nutmeg
3 eggs, slightly beaten
1 c. evaporated milk
1/3 c. cooking oil
2 Tbsp. dark rum or 1/2 tsp. rum extract
1/2 tsp. vanilla
1 c. cranberries, chopped coarsely

1
In a large bowl stir together flour, sugar, baking powder, salt and nutmeg.
2
Blend milk, oil, rum and vanilla into slightly beaten eggs and stir into the dry ingredients, mixing just enough to moisten.
3
Fold in cranberries and pour into 9 x 5 x 3-inch loaf pan.
4
Bake at 350u00b0 for 75 minutes or until golden brown and wood pick inserted in center of cake comes out clean.
5
Cool in pan for 10 minutes; remove to wire rack.
6
Cool overnight before slicing. Slices may be toasted.
7
Good served with cream cheese.

1104

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 c. all-purpose flour, 1 c. sugar, 3 tsp. baking powder, 1 tsp. salt, and more.

Yes, Cranberry Eggnog Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Eggnog Loaf

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