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This is a bread with a strong cranberry flavor, and cinnamon and almond flavors. It is good with any type of breakfast, but would be great with some jam, butter and maybe some turkey sausage. It is very moist and has a nice crumb.

This Cranberry Eggnog Breakfast Bread was intended to be a simple, not-too-sweet cranberry bread. I wanted to use my new (older) bread machine to make the dough, but the instructions for this particular machine were unclear, so I ended up making up my own instructions. I’m not sure I would use the instructions again, though, since it seemed to make the dough dry.. Read more about how do you make eggnog and let us know what you think.

Calories, unfortunately, actually exist, and they seem to love spending all of their spare time with me.

So I’ll have to cut down on my eggnog consumption…

Breakfast bread with cranberries and eggnog is the next best thing to drinking a quart of eggnog all by myself.

I haven’t done that (as far as I’m aware), but I can only imagine!

Bread with Cranberries and Eggnog

Cranberry Eggnog Bread

It’s easy to create cranberry eggnog bread with a delectable eggnog glaze. Ideal for breakfast or as a snack!

Ingredients

  • 1/2 cup melted butter (unsalted, softened)
  • 1/4 cup sugar, granulated
  • a half cup of brown sugar (light or dark)
  • 2 eggs
  • a third of a cup of eggnog, split
  • a quarter cup of sour cream
  • 1 tsp vanilla bean extract (you can substitute orange or lemon extract if you prefer)
  • a quarter-cup of flour
  • 1 teaspoon orange or lemon peel, shredded (you can skip this if you opt to use orange or lemon extract)
  • 1 tsp. bicarbonate of soda
  • 1 tsp powdered baking soda
  • 1 cinnamon sachet
  • a half teaspoon of salt
  • 1 1/2 cup cranberries, fresh (reserve a few for sprinkling over top before baking)
  • 1/2 cup coarsely chopped walnuts (reserve a few for sprinkling over top before baking)
  • 1 cup sugar (powdered)

Note

For this Cranberry Eggnog Bread, I tweaked Dad What’s 4 Dinner’s recipe somewhat.

I prepared this recipe many times, varying the citrus juices and peels each time. Cranberry eggnog pairs well with both lemon and orange. Walnuts are also a favorite of mine. But don’t be afraid to try new things as long as you keep to the dimensions!

Enjoy! –

Directions

Step 1
Preheat the oven to 350 degrees Fahrenheit.

Cream the butter and sugars together on high speed. Reduce the speed to low and add the eggs one by one. 1/4 cup eggnog, sour cream, and essence of vanilla (or orange or lemon) Scrape down the sides of the bowl and continue to mix until smooth.

Whisk together the flour, orange (or lemon) peel, baking powder, baking soda, salt, and cinnamon in a separate basin.

Add the dry ingredients to the wet components one at a time. Mix in the remaining 1/4 cup eggnog until well mixed. Combine the cranberries and walnuts in a mixing bowl (I like to reserve a few for sprinkling over top before baking)

Fill a greased bread pan halfway with batter (I use cooking spray for this)

35-45 minutes in the oven, or until a wooden toothpick inserted in the center comes out clean.

Keep an eye on the top’s browning; if it’s browning too fast, place a piece of foil over it to slow it down.

Remove the bread from the pan when it has cooled somewhat.

To make the eggnog glaze, combine all of the ingredients in a mixing bowl.
Step 2
On low speed, mix 1 cup powdered sugar and 2-3 teaspoons eggnog.

Increase the speed of the mixer and continue to mix until the mixture is smooth.

Drizzle the glaze over the toast while it’s still warm.

Cranberry eggnog bread with a heavenly eggnog glaze |