Cranberry Eggnog Quick Bread Recipe

Name: Cranberry Eggnog Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1/4 cup egg substitute; 1 cup white sugar (Splenda can be substituted); 1 cup light eggnog, soy eggnog is now available and can be substituted (from carton); 1/4 cup canola oil; 1/4 cup rum; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 cup fresh cranberries (washed and well drained and bad cranberries thrown out)

Servings: persons

1 large egg
1/4 cup egg substitute
1 cup white sugar (Splenda can be substituted)
1 cup light eggnog, soy eggnog is now available and can be substituted (from carton)
1/4 cup canola oil
1/4 cup rum
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup fresh cranberries (washed and well drained and bad cranberries thrown out)

1
Preheat oven to 350u00b0F Coat loaf pans with canola cooking spray.
2
Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
3
Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
4
Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves).
5
Cool completely. Wrap tightly and store in the refrigerator.
6
Makes two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves, or about 20 servings.

724

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 large egg, 1/4 cup egg substitute, 1 cup white sugar (Splenda can be substituted), 1 cup light eggnog, soy eggnog is now available and can be substituted (from carton), and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Eggnog Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions