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Food & Recipes

Foodie 411

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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.

Ingredients

1/4 cup
egg substitute
1 large
egg
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
rum
2 teaspoons
vanilla extract
2 1/4 cups
all-purpose flour
2 teaspoons
baking powder
1/4 teaspoon
ground nutmeg
1/2 teaspoon
salt
1 cup
fresh cranberries, washed and well drained and bad cranberries thrown out

Instructions

Preheat oven to 350°F. Coat loaf pans with canola cooking spray
Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
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.
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.

Reviewed July 16, 2012