Egg Nog Cranberry Loaf

Subtle eggnog flavour makes Eggnog Cranberry Loaf a festive treat just in time for the holidays!
Course Baking
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8


  • 2 1/4 Cups All Purpose Flour
  • 1 Pkg. (3.4 oz) Instant Vanilla Pudding
  • 1 Cup White Sugar
  • 1 1/2 Cups Eggnog
  • 1/2 Cup Butter, room temperature
  • 2 Large Eggs
  • 1 Cup Dried Cranberries
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Nutmeg
  • 1 Tsp Rum Extract or Spiced Rum Optional
  • 2 Tsp Vanilla Extract


  1. Preheat oven to 350.  Spray a loaf pan with vegetable spray and set aside.  Combine flour, instant pudding, baking powder, salt and nutmeg in a medium bowl and set aside.  Add butter to a large bowl and cream.  Add in the sugar and mix with a hand mixer until light and fluffy. Add in the eggs, one a time, mixing in between.  Add in the eggnog, vanilla and rum extract, if using and mix well.  Finally, fold the cranberries. Spread evenly into the prepared loaf pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the cake comes out clean.  Baking times may vary so after about an hour, I start to watch it a little more closely to ensure that it's not overcooked.  Remove from oven, let cool for 10-15 minutes and then remove from the loaf pan to a cooling rack and continue to let cool.