Cranberry Eggnog Bread

CRANBERRY EGGNOG BREAD

(picture it in your head - Mmmm, looks good.)

Here's a recipe you can make next Christmas! (Since I'm so slow in getting this recipe on here, and it's tough finding Cranberries or Eggnog when it's not December.) But it is yummy! Something to look forward to. . .

(Note: I usually double this recipe since we give away little loaves. You can also do muffins, whatever - just watch it so it doesn't overcook and dry out. Also, I think I'll use even more cranberries next time.)

2 large eggs
1 cup granulated sugar
1 cup light eggnog
1/4 cup canola oil (or 1/2 cup melted butter)
2 tsp rum extract
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh cranberries, washed, sorted and well-drained

coarse sprinkling sugar, optional (makes it pretty!)

Preheat oven to 350 degrees Farenheit. Prepare pan(s) with cooking spray, or oil and dust with sugar.

Beat eggs in large bowl. Blend in sugar, eggnog, oil, rum and vanilla extract; beat until smooth.

Stir together flour, baking powder, salt and nutmeg. Mix dry ingredients into eggnog mixture; Stir just to moisten dry ingredients. Gently stir in cranberries.

Pour batter into prepared pan or pans. Sprinkle with coarse sugar, if desired. Bake until fork or tester inserted in center comes out clean, about 50 to 60 minutes for 1 large loaf, 40 to 50 minutes for 2 medium loaves or 35 to 40 minutes for 3 small loaves. Let cool completely. Wrap tightly; refrigerate or freeze.

Yield: 1 (9 x 5-inch) loaf or 2 (8 x 3 3/4 -inch) loaves or 3 (5 3/4 x 3 1/4-inch) loaves.


(Borrowed and altered a bit from a recipe found online.)