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Walnutty Egg Nog Cranberry Bread recipe

Walnutty Egg Nog Cranberry Bread.

This simple cranberry bread recipe is studdedwith lightly toasted walnuts and topped with a delicious eggnog glaze. Perfect for holiday entertaining or as a special homemadegift! Recipe created by Patty Mastracco.

Recipe: Walnutty Egg NogCranberry Bread

Bread:2 cups prepared baking mix (such as Bisquick)3/4 cup granulated sugar1/2 teaspoon nutmeg3/4 cup egg nog1/4 cup melted butter, plus extra forpans1 teaspoon each: vanilla and rum extract3 large eggs1 cup coarsely broken or chopped Californiawalnuts, lightly toasted*1 cup fresh or frozen, thawed cranberries,halved or coarsely choppedEgg Nog Glaze:/2 cup powdered sugar1 tablespoon egg nog

  • For Bread: Preheat oven to 350°F (175°C);butter 3 miniature loaf pans.
  • Stir together baking mix, sugar and nutmegin a large bowl.
  • Whisk together egg nog, butter, extractsand eggs in a medium bowl. Add to dry ingredients and stir untilflour is almost incorporated. Add walnuts and cranberries andstir again lightly (do not overmix).
  • Spoon into prepared pans and bake for40 minutes or until a toothpick inserted into the center comesout clean. Let cool completely then remove from pans and drizzlewith Egg Nog Glaze.
  • For Egg Nog Glaze: Stir together 1/2 cuppowdered sugar and 1 tablespoon egg nog until smooth. Removecooled bread from pans and drizzle with glaze.

    Makes 3 mini-loaves, or about 12 servings.

    *1 cup dried cranberries may be substituted.

    Nutritional Information Per Serving (1/12of recipe): Calories: 276; Total Fat: 13 g; Saturated Fat: 4g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 5 g; TransFat: 0 g; Cholesterol: 68 mg; Sodium: 222 m

    Recipe and photograph provided courtesyof California Walnuts.

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