Description
This Best Cherry Eggnog Bread is a festive and cozy holiday treat featuring a moist, spiced loaf studded with sweet maraschino cherries and infused with rich eggnog and warm nutmeg. Perfect for slicing and enjoying with a cup of coffee or tea during the holiday season.
Ingredients
Scale
Wet Ingredients
- 2 eggs (room temperature)
- 1.25 cups eggnog (chilled)
- 6 tbsp butter (softened to room temperature)
- 1 tsp vanilla extract
Dry Ingredients
- 2.5 cups all-purpose flour (King Arthur flour preferred)
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp freshly ground nutmeg
Add-ins
- 1/2 cup maraschino cherries (drained, patted dry, then chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F and position a rack in the center to ensure even baking.
- Prepare Cherries: Thoroughly drain the maraschino cherries, pat them dry with paper towels to remove excess moisture, then chop them into bite-sized pieces and set aside.
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature to help create a smooth and well-incorporated batter.
- Mix Wet Ingredients: In a medium bowl, whisk together the softened butter, eggs, vanilla extract, and freshly ground nutmeg until the mixture is well combined and slightly fluffy, about 1-2 minutes.
- Add Eggnog: Pour the chilled eggnog into the wet mixture and whisk until smooth and uniform.
- Sift Dry Ingredients: Sift the flour, sugar, and baking powder into a large bowl; sifting aerates the mixture and promotes an even rise.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; avoid overmixing to prevent a dense loaf.
- Fold in Cherries: Carefully fold in the chopped maraschino cherries with a few gentle strokes to distribute evenly without crushing.
- Prepare Pan: Lightly grease a 9×5-inch loaf pan and pour the batter in, smoothing the top gently to ensure even baking.
- Bake: Bake in the preheated 350°F oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool in Pan: Remove the bread from the oven and let it cool in the pan for 10 minutes to set.
- Transfer and Serve: Carefully transfer the bread to a wire rack to cool completely before slicing and serving.
Notes
- Ensure cherries are well drained and dry to avoid soggy bread.
- Using room temperature eggs and butter helps create a smoother batter and better texture.
- Do not overmix the batter as this can make the bread tough.
- The loaf can be stored tightly wrapped at room temperature for 2-3 days or refrigerated for up to a week.
- For extra flavor, you can sprinkle some chopped nuts or add a glaze of powdered sugar and milk.
