Eggnog Cranberry Holiday Loaf Cake
Moist buttery, festive loaf made with creamy eggnog, fresh tart cranberries, and a simple sweet glaze. It comes together easily and bakes into a soft, tender crumb that tastes like pure Christmas comfort. Perfect for holiday brunch, gifting, or a cozy seasonal treat!
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 9x5-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.