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Cranberry Egg Nog Bread


  • 2 1/4 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup canola oil
  • 1 cup fresh cranberries, washed and drained
  • 1 large egg
  • 1/4 cup egg substitute
  • 1 cup Turkey Hill Egg Nog
  • 2 teaspoons vanilla extract

One 9" large loaf pan, two 8" medium loaf pans, or three 5.75" small loaf pans


Preheat oven to 350 degrees F. Coat loaf plan(s) with non-stick cooking spray. Beat egg and egg substitute in large bowl. Blend in sugar, oil, vanilla extract, and eggnog and beat until smooth. Mix the remaining dry ingredients (flour, nutmeg, baking powder, salt) together then into the eggnog mixture. Beat slowly just enough to moisten. Gently fold in the cranberries. Pour batter into prepared pan(s). Bake about 5-60 minutes for a single large loaf, 40-50 minutes for 2 medium size loaves, or 35-40 minutes for 3 small loaves. Tester inserted into middle of loaf should come out clean.

Recipe ideas from Turkey Hill