Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
2 large eggs
1 cup granulated white sugar
1 cup eggnog
1/2 cup salted butter, melted
1 teaspoon vanilla
3 cups fresh cranberries
Directions
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of 4 mini loaf pans (5.6x3x2) OR a 9x5x3 inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, salt and nutmeg. Make a well in the center of the flour mixture and set aside.
3. In a medium bowl, combine the eggs, sugar, eggnog, melted butter and vanilla. Add egg mixture to the flour mixture and stir until just moistened (batter may be lumpy). Fold in cranberries.
4. Spoon batter into the prepared pan(s). Bake mini loaves on a baking sheet for 30-40 minutes. Check for done-ness by inserting a toothpick into the center of the loaves--it should come out clean. If using one large bread pan, bake for 45-55 minutes and check for done-ness. Cool in the pan on a wire rack for 10 minutes. Remove from pan (if desired) cool completely on a rack.
Adapted from The Corner Kitchen
printed from mybiscuitsareburning.blogspot.com