Last Updated on June 24, 2019 by Ellen Christian
I have been searching for recipes using eggnog since I just found out that December 24th is National Eggnog Day! Eggnog has been a traditional part of holiday festivities in America since the 18th century. Eggnog is a sweetened beverage that is traditionally made with milk or cream, sugar, and whipped eggs (which gives it a frothy texture). It is often topped with a bit of ground cinnamon, nutmeg, or pumpkin spice. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
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Recipes Using Eggnog
This Cranberry Almond Eggnog Bread is the perfect bread to set out during the holidays. Rich and delicious, it’s easy to make and something your guests will enjoy with coffee.
What you need to make this Cranberry Almond Eggnog Bread
Loaf pan – You can use a traditional metal loaf pan sprayed with olive oil. But, it is really so much easier to use a silicone loaf pan. the Cranberry Almond Eggnog Bread will not stick at all if you bake in silicone.
Eggnog – Of course, you will need eggnog. You can buy it ready-made at the grocery store. Or, you can start with an eggnog mix and make it at home.
Ginger grater – If you are going to grate fresh ginger over your eggnog, you’ll want a ginger grater. Can I just say “yum”?
Since we are all HUGE fans of eggnog, it’s very important that I make this recipe as soon as I bring the eggnog into the house. If I just put the quart of eggnog into the refrigerator and intend to make the recipe later, I’ll return in an hour and the eggnog will all be gone.
- 2 eggs
- 3/4 cup sugar
- 1/4 cup butter, melted
- 2 1/4 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup Organic Valley Eggnog
- 3/4 cup dried cranberries
- 1/2 cup slivered almonds
- non stick spray
- Beat the eggs, sugar and butter.
- Slowly mix in the flour, baking powder and salt, adding the eggnog part way through.
- Stir until blended. Stir in the cranberries and almonds.
- Pour into an 8x4 loaf pan that has been well sprayed with non stick spray. I use an organic olive oil spray. Or use a silicone loaf pan.
- Bake 350F for 70 minutes or until knife inserted in the middle comes out clean.
- Cool in pan for 15 minutes & then continue cooling on wire rack.
This recipe is very easy to make. You can change the additions based on what you have in the house. My favorites are dried cranberries and slivered almonds. You can substitute raisins, chopped cherries or dried cherries for the cranberries if you prefer. Walnuts or pecans work as well as almonds if that’s what you have on hand.
Want more quick bread recipes?
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.