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Walnutty Egg Nog Cranberry Bread

Walnutty Egg Nog Cranberry BreadThis simple cranberry bread recipe is studded with lightly toasted walnuts and topped with a delicious egg nog glaze. Perfect for holiday entertaining or as a special homemade gift! Recipe created by Patty Mastracco.

Recipe Ingredients:

Bread:
2 cups prepared baking mix (such as Bisquick)
3/4 cup granulated sugar
1/2 teaspoon nutmeg
3/4 cup egg nog
1/4 cup melted butter, plus extra for pans
1 teaspoon each: vanilla and rum extract
3 large eggs
1 cup coarsely broken or chopped California walnuts, lightly toasted
*1 cup fresh or frozen, thawed cranberries, halved or coarsely chopped

Egg Nog Glaze:
/2 cup powdered sugar
1 tablespoon egg nog

Cooking Directions:

  1. For Bread: Preheat oven to 350°F (175°C); butter 3 miniature loaf pans.
  2. Stir together baking mix, sugar and nutmeg in a large bowl.
  3. Whisk together egg nog, butter, extracts and eggs in a medium bowl. Add to dry ingredients and stir until flour is almost incorporated. Add walnuts and cranberries and stir again lightly (do not overmix).
  4. Spoon into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely then remove from pans and drizzle with Egg Nog Glaze.
  5. For Egg Nog Glaze: Stir together 1/2 cup powdered sugar and 1 tablespoon egg nog until smooth. Remove cooled bread from pans and drizzle with glaze.

Makes 3 mini-loaves, or about 12 servings.

*1 cup dried cranberries may be substituted.

Nutritional Information Per Serving (1/12 of recipe): Calories: 276; Total Fat: 13 g; Saturated Fat: 4 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 68 mg; Sodium: 222 m.

Recipe and photograph provided courtesy of California Walnuts.