If you’re tired of your traditional Christmas sweet bread, why not mix it up with this festive Cranberry Eggnog Loaf Cake?
Today I was chatting with the nurse who came to draw my blood for my insurance exam. She said, “oh I see you’re an early holiday decorator like I am” while she admired my fully decked out house.
I told her that I’m the type of person that doesn’t like tasks hanging over my head, so I immediately tackle anything I can get done in hopes that will free up time later for me to rest and clear my mind for future creative thinking.
It’s not even December 1st and I have almost all my holiday shopping done, much of it wrapped, everything decorated, and I have my holiday baking day penciled on my calendar.
I have two big pushes of work in December then I’m hoping to take a couple of weeks off to reset at the end of the month.
This year has flown by in a whirlwind of interesting work projects and world wide travel. I am truly a lucky girl……but I could use a break.
I’m dreaming of a string of lazy days where I can bake beautiful treats like this holiday cranberry eggnog loaf. I’ll enjoy a slice while drinking coffee, and wearing fuzzy socks. Maybe even soaking up a few sunny rays on my back porch.
It’s hard to find a moment to pause these days. Life is hectic and exciting, and I might have a bit of FOMO, so I’m always on the go.
As 2017 winds down, these winter days are the perfect time to just take a pause, reflect on the year, and enjoy a delicious slice of breakfast cake. Heck, maybe I’ll even skip a few workouts.
Ok, maybe I won’t take it that far, but I am going to make a real effort to relax. My brain needs a vacation.
I’m looking forward to many new an exciting projects and adventures in 2018, but in order to be the very best I can be, I’m going to need a bunch of naps, a few glasses of eggnog, and a couple of slices of a cranberry studded holiday breakfast cake.
Let the countdown to chill out begin!
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Cranberry Eggnog Loaf Cake
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 3/4 cup eggnog divided
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 Tablespoon orange zest
- 2 cups flour divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup powdered sugar sifted
- Preheat oven to 350 degrees. Thoroughly grease and flour a loaf pan. Set aside.
- In the bowl of a stand mixer, cream together butter, granulated sugar and brown sugar until creamy, about 5 minutes.
- Reduce speed and add eggs, one at a time, mixing well between each addition. Scrape down the sides of the bowl, then carefully add 1/2 cup eggnog, sour cream, vanilla extract and orange zest. Mix until fully combined.
- In a medium bowl, whisk together 1 3/4 cups of flour, baking soda, baking powder and salt.
- At a low speed, carefully add flour mixture to butter mixture. Continue mixing until fully combined.
- Toss cranberries in 1/4 cup of flour and evenly coat. Fold cranberries into batter. Spoon batter into the prepared loaf pan.
- Bake for 45-55 minutes until a toothpick inserted comes out clean. Cool on a wire rack for 15 minutes, then remove from the pan and cool completely.
- In a small bowl whisk together remaining 1/4 cup eggnog and 1/4 cup sifted powdered sugar. Continue adding powdered sugar until you get the glaze consistency you want (I went for a thin glaze) Pour glaze over the top of the loaf.