Cranberry Eggnog Quick Bread

12 ingredients
6 steps

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)

Directions

  1. 1
    Preheat oven to 350°F Coat loaf pans with canola cooking spray.
  2. 2
    Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
  3. 3
    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.
  4. 4
    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).
  5. 5
    Cool completely. Wrap tightly and store in the refrigerator.
  6. 6
    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.

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