Walnut Cranberry Eggnog Bread

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Walnut cranberry eggnog bread is a tasty, quick bread with a tender, moist crumb. It’s loaded with tons of tart and sweet cranberries and crunchy, nutty walnuts. This scrumptious bread is perfect for Christmas breakfast or brunch. 

Walnut cranberry eggnog bread is the perfect way to use the excess eggnog you’ve got lying around. It is moist, sweet, and filled with nutty walnuts and sweet yet tart cranberries. 

Ingredients 

• Almond Flour– Adds structure to the quick bread. 
• Coconut Flour– Helps lighten up the texture of the bread and absorbs moisture in the quick bread batter.  
• Baking Powder– Gives the walnut cranberry bread a beautiful rise. 
• Spices– Cinnamon and nutmeg give the eggnog bread a warm flavor. 
• Sugar-free Sweetener– Gives the bread a sweet flavor. Use any granular sugar-free sweetener you prefer. You can also use regular sugar too if you don’t want to use sugar-free sweetener. But be aware that the bread will not be keto if you use regular sugar. 
• Eggs– Eggs bind the quick bread batter together and help provide structure. 
• Butter– Adds moisture to the bread. 
• Eggnog- Use sugar-free eggnog to keep the bread keto. 
• Walnuts- Add texture and a nutty flavor. 
• Cranberries- Give the bread a sweet, slightly tart flavor. 

How To Make Walnut Cranberry Eggnog Bread 

First, preheat your oven to 350°F. Coat a loaf pan with non-stick spray. Set it aside.

Next, whisk the dry ingredients (almond flour, coconut milk, baking powder, ground cinnamon, and nutmeg) in a large bowl until combined. 

Whisk the wet ingredients (sugar-free sweetener, eggs, butter, and eggnog) in another bowl until combined. 

Whisk the wet and dry ingredients until combined, then let the batter rest for 5 minutes. 

Combine the walnuts and cranberries in a small bowl, then add half of it to the walnut cranberry eggnog bread batter. 

Pour the walnut cranberry eggnog bread batter into the prepared pan. Spread it into an even layer. 

Next, sprinkle the remaining walnut cranberry mixture on top of it. 

Bake it for 35-45 minutes until a toothpick inserted into the walnut cherry eggnog bread comes out clean. 

Let it cool for 15 minutes in the pan, then carefully place it on a cooling rack. Let it cool completely before slicing.  

Tips For Making Walnut Cranberry Bread

Use superfine blanched almond flour. It will give the bread a fine crumb. Do not use almond meal to make this walnut cranberry eggnog bread. It contains will give the bread a coarser crumb. 

Use an eggnog that you know and love. I used my keto eggnog recipe to make this eggnog bread. However, you can use any sugar-free eggnog bread you prefer. 

Let the eggnog bread batter sit for 5 minutes. The coconut flour will soak up some of the moisture in the bread, and the batter will thicken slightly. 

Line your loaf pan with parchment paper. Parchment paper will ensure the bread does not stick to the pan. It also makes transferring the bread from the pan to the cooling rack easier since you can just lift it out of the loaf pan. 

Can You Have Dried Cranberries On The Keto Diet

Contrary to popular belief, cranberries are keto. They are low-carb and rich in fiber. 

However, make sure you purchase unsweetened dried cranberries. Regular cranberries may contain added sugars. Added sugars are not keto-friendly. 

Can I Make This Bread With Fresh Cranberries 

Yes, you can make walnut cranberry eggnog bread with fresh cranberries. They will add a more intense cranberry flavor. 

Just be sure to wash and dry them really well. Also, add half of the cranberries to the batter and sprinkle the remaining cranberries on top of the batter. This will help prevent all the cranberries from sinking to the bottom of the bread. 

How To Store Walnut Cranberry Eggnog Bread 

You can store cranberry eggnog bread at room temperature for 2-3 days. However, if you are in a hot climate, it may be best to store it in the refrigerator. The walnut cranberry eggnog bread will last in the fridge for 4-5 days.

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