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Cranberry Eggnog Quick Bread Recipe

Cranberry Eggnog Quick Bread Recipe

WebMD Recipe

This bread tastes even better the next day. Cute little loaves make excellent gifts because the color and flavor of this bread epitomizes the holiday season! These loaves also freeze well.

  • 1/4 cup
    egg substitute
  • 1 large
  • 1 cup
    white sugar, Splenda® can be substituted
  • 1 cup
    light eggnog, from carton, soy eggnog is now available and can be substituted
  • 1/4 cup
    canola oil
  • 1/4 cup
  • 2 teaspoons
    vanilla extract
  • 2 1/4 cups
    all-purpose flour
  • 2 teaspoons
    baking powder
  • 1/4 teaspoon
    ground nutmeg
  • 1/2 teaspoon
  • 1 cup
    fresh cranberries, washed and well drained and bad cranberries thrown out
  1. Preheat oven to 350°F. Coat loaf pans with canola cooking spray
  2. Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
  3. Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
  4. Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves). Cool completely. Wrap tightly and store in the refrigerator.
Nutritional Information

Makes: 20
Serving Size: two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves
  • Calories135
  • Protein3 g
  • Carbohydrates22 g
    • Dietary fiber1 g
  • Fat3.5 g
    • Saturated fat0.5 g
  • Cholesterol20 mg
  • Sodium118 mg
  • Calories from Fat24%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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