Walnutty Egg Nog Cranberry Bread


This simple cranberry bread recipe is studded with lightly toasted walnuts and topped with a delicious egg nog glaze. Perfect for holiday entertaining or as a special homemade gift!

Total Time
55 Mins

Total Time

Prep Time
15 Mins
Cook Time
40 Mins
Total Time
55 Mins


276 cal
Total Fat
12 g
Trans Fat
0 g
Polyunsaturated Fat
5 g
68 mg
222 mg
37 g
Dietary Fiber
2 g
6 g


  • 2 cups prepared baking mix of your choice
  • 3/4 cup sugar
  • 1/2 teaspoon nutmeg
  • 3/4 cup egg nog
  • 1/4 cup melted butter, plus extra for pans
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 3 eggs
  • 1 cup coarsely broken or chopped California walnuts, lightly toasted
  • 1 cup fresh or frozen, thawed cranberries, halved or coarsely chopped*
  • Egg Nog Glaze (recipe follows)

*1 cup dried cranberries may be substituted.


  1. Preheat oven to 350°F and butter 3 miniature loaf pans.
  2. Stir together baking mix, sugar and nutmeg in a large bowl. Whisk together egg nog, butter, extracts and eggs in a medium bowl. Add to dry ingredients and stir until flour is almost incorporated. Add walnuts and cranberries and stir again lightly (do not over mix).
  3. Spoon into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely then remove from pans.
  4. Drizzle with Egg Nog Glaze: Stir together 1/2 cup powdered sugar and 1 tablespoon egg nog until smooth. Remove cooled bread from pans and drizzle with glaze.