Cranberry Eggnog Bread

There are few flavor combinations as evocative of the holidays as rum and nutmeg. Studded with winter rubies, this is a loaf fit for family and friends.

Serves: 8Hands-on: 20 minutesTotal: 9 hours 30 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup dark rum
  • 1 cup orange juice
  • 1 1⁄2 cups dried cranberries
  • 1⁄2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 vanilla bean, scraped
  • 2 tsp. rum extract
  • 1 1⁄2 cups all-purpose flour
  • 2 tsp. ground nutmeg
  • 2 tsp. baking powder
  • 1⁄2 tsp. kosher salt
  • 1 cup eggnog


  • Combine rum, orange juice, and cranberries. Set aside to plump overnight.
  • Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
  • In a large bowl, beat together butter and sugar until creamy and smooth. Add eggs one by one. Add vanilla bean and rum extract. Sift together all-purpose flour, nutmeg, baking powder, and salt; add alternately to butter mixture with eggnog. Fold in plumped cranberries and juice.
  • Transfer batter to prepared pan; smooth the top. Bake 30 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
  • Remove from oven and cool 10 minutes before removing from pan. Continue cooling on a rack.