Eggnog Cranberry Holiday Loaf Cake
If you love easy holiday recipes, Christmas breakfast ideas, or make-ahead Christmas desserts, this Eggnog Cranberry Loaf is a must-bake. The buttery eggnog batter creates a soft crumb that pairs perfectly with the brightness of fresh cranberries, making each slice feel warm, festive, and full of holiday cheer. Topped with a simple powdered sugar glaze, this loaf is ideal for holiday brunch, Christmas morning, edible gifting, or enjoying with a mug of hot cocoa or coffee. It’s a delicious, beginner-friendly holiday treat that will quickly become one of your go-to Christmas baking traditions!
What makes this Eggnog Cranberry Loaf Cake truly stand out is the rich, buttery batter. Unlike many loaf cakes that rely on oil for moisture, this recipe uses real softened butter—giving the cake a deeper flavor, a tender crumb, and that classic homemade holiday taste you can’t get from oil alone. The butter whips together with the sugar to create a light, fluffy base, allowing the creamy eggnog to absorb beautifully into the batter. The result is a soft, velvety loaf with a bakery-style texture that stays moist without feeling heavy or greasy. Paired with bright, fresh cranberries, every slice has the perfect balance of richness, sweetness, and festive tartness.
FAQS
Q: Can I use frozen cranberries?
A: Frozen cranberries work well and don’t need to be thawed before adding to the batter. Be careful not to let them thaw, as you don’t want to add their liquid to the batter.
Q: How do I prevent the cranberries from sinking to the bottom?
A: Coat the cranberries in a small amount of flour before folding them into the batter.
Q: How should I store the finished loaf cake?
A: Store in an airtight container at room temperature for 3-4 days or in the fridge for up to 1 week.
Q: Can I store leftover slices in the freezer?
A: Yes! Wrap tightly in plastic wrap and put in a freezer safe bag. They should last for 2-3 months.
Eggnog Cranberry Holiday Loaf Cake
Ingredients
- 2¼ cup all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ cup granulated sugar
- ½ cup softened butter
- 2 eggs
- 1 tsp vanilla
- ¾ cup eggnog
- 1½ cup fresh cranberries
For the Glaze:
- 4 tbsp powdered sugar
- 1 tbsp eggnog
Instructions
- In a large mixing bowl, whisk together 2 1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Set aside.
- In a stand mixer or large bowl using a hand mixer, cream 1/2 cup softened butter with ¾ cup granulated sugar until light and fluffy, about 2–3 minutes. Add the 2 eggs, one at a time, mixing well after each addition. Then mix in 1 tsp vanilla extract.
- Add half of the dry ingredient mixture to the bowl and mix on low. Pour in half of the 3/4 cup eggnog and continue mixing. Add the remaining dry ingredients and the rest of the eggnog, mixing just until combined. Avoid overmixing—a few light streaks of flour are okay.
- Gently fold in 1 1/2 cups fresh cranberries with a spatula until evenly distributed throughout the batter.
- Line a 9×5-inch loaf pan with parchment paper and spread the batter evenly into the pan. Bake at 350°F (175°C) for 60–75 minutes, tenting with foil halfway through to prevent over-browning. The loaf is done when a toothpick inserted into the center comes out with moist crumbs rather than wet batter.
- Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.In a small bowl, whisk together 4 tbsp powdered sugar and 1 tbsp eggnog to create the glaze. Drizzle over the cooled loaf before slicing.
