I have made this Cranberry Eggnog loaf before and it was a hit. Nice and moist and festive looking. We had a little holiday celebration at work last Friday and I made a loaf to take with me.
The original recipe is found on Canadian blogger Angie's site, Echoes of Laughter here.
Cranberry Eggnog Loaf
1 cup sugar
1 cup eggnog
1/2 cup butter, melted
2 teaspoons vanilla extract
2 1/4 cups AP flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup cranberries (frozen or fresh)
Preheat oven to 350 degrees F and spray the bottom of a 9x5 inch loaf pan.
In a bowl, beat the eggs, sugar, eggnog and melted butter until well mixed. Add the vanilla. In a separate bowl, mix the flour, baking powder, salt and nutmeg and then fold gently into wet mixture until just mixed. Stir in the cranberries. Pour into the loaf pan and bake for 45-55 minutes (depending on your oven and loaf pan). Check the centre of your loaf for doneness with a cake testing stick (wood or metal skewer). If batter is still wet and sticking to the stick, bake for a few more minutes and check again.
Cool loaf in pan for about 20-30 minutes and then turn out onto cooling rack to completely cool. This year, I added and eggnog glaze to finish off the top of the loaf. I sifted about a cup of icing sugar into a bowl and added small amounts (teaspoons) of eggnog until I got a thick spreadable consistency.
Yum. Will be making this again over the holidays.