Cranberry Eggnog Quick Bread
Ingredients
- 1 large egg ⓘ
- 1/4 cup egg substitute ⓘ
- 1 cup white sugar (Splenda can be substituted) ⓘ
- 1 cup light eggnog, soy eggnog is now available and can be substituted (from carton) ⓘ
- 1/4 cup canola oil ⓘ
- 1/4 cup rum ⓘ
- 2 teaspoons vanilla extract ⓘ
- 2 1/4 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup fresh cranberries (washed and well drained and bad cranberries thrown out) ⓘ
Instructions
- Preheat oven to 350°F Coat loaf pans with canola cooking spray.
- Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
- Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
- Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves).
- Cool completely. Wrap tightly and store in the refrigerator.
- Makes two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves, or about 20 servings.
Nutrition & Diet Analysis (per serving)
901
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).