Best Cherry Eggnog Bread

I’ll be honest – eggnog and I have a complicated relationship. I love the idea of it more than actually drinking it. But then I discovered that baking with eggnog? That’s a whole different story. It makes everything taste like the holidays without being too much.

This cherry eggnog bread came about because I had leftover eggnog in my fridge after a holiday party. I couldn’t let it go to waste, and I wasn’t about to drink another glass of it straight. The cherries add little pops of sweetness throughout, and the nutmeg gives it that cozy, festive flavor.

It’s become one of those recipes I make when I want my house to smell amazing. My kids will come into the kitchen asking what I’m baking before it’s even out of the oven. Plus, it’s pretty forgiving – regular all-purpose flour works fine, and you don’t need any fancy equipment.

What Kind of Eggnog Should I Use?

Any store-bought eggnog will work great for this bread, whether you go with a traditional dairy version or a non-dairy alternative like almond or oat milk eggnog. The key is to use eggnog that’s meant for drinking, not the alcoholic kind, since we want that creamy, spiced flavor without the booze interfering with the bread’s texture. If you can only find light eggnog, that’s fine too, though the full-fat version will give you a slightly richer bread. Just make sure your eggnog is fresh and hasn’t been sitting in the fridge past its expiration date, as older eggnog can affect how well your bread rises.

Options for Substitutions

This festive bread is pretty forgiving when it comes to swaps:

• Eggnog: If you don’t have eggnog, you can make a quick substitute by mixing 1 1/4 cups whole milk with 1/4 teaspoon of rum extract and an extra 1/4 teaspoon of nutmeg. It won’t be exactly the same, but it’ll still give you that cozy holiday flavor.
• Maraschino cherries: Fresh or frozen cherries work great too – just pit them, chop them up, and pat them dry. Dried cranberries or dried cherries also make a nice swap if you prefer a less sweet option.
• Butter: You can use melted coconut oil instead of butter for a dairy-free version, though the flavor will be slightly different.
• Nutmeg: Don’t have nutmeg? Try using 1/4 teaspoon of cinnamon plus 1/4 teaspoon of allspice for a similar warm spice profile.
• All-purpose flour: While all-purpose flour works best for the right texture, you can substitute up to half with whole wheat flour if you want a heartier bread. Just know it’ll be a bit denser.

Watch Out for These Mistakes While Baking

The biggest mistake when baking with maraschino cherries is skipping the rinsing and drying step, which can add too much liquid and artificial color to your batter – make sure to pat them completely dry with paper towels and even toss them in a bit of flour to keep them from sinking to the bottom.

Overmixing the batter is another common error that leads to tough, dense bread instead of a tender crumb, so stir just until the flour disappears and you still see a few small lumps.

Since quick breads continue baking from residual heat, pull your cherry eggnog bread from the oven when a toothpick inserted in the center comes out with just a few moist crumbs attached, not completely clean.

Finally, resist the urge to slice into the loaf right away – letting it cool in the pan for 10 minutes and then on a wire rack for at least another 30 minutes prevents it from falling apart and allows the flavors to settle.

What to Serve With Cherry Eggnog Bread?

This sweet bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it thick and spreading a little softened butter or cream cheese on top, which pairs really nicely with the eggnog flavor and sweet cherries. You could also serve it alongside a fruit salad for brunch, or toast leftover slices the next day for an extra treat. If you’re feeling fancy, a dollop of whipped cream on the side makes it feel more like dessert.

Storage Instructions

Store: This cherry eggnog bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the fridge for up to a week, though it might lose a bit of that fresh-baked softness.

Freeze: You can freeze this bread for up to 3 months, which makes it great for holiday baking ahead of time. Wrap it well in plastic wrap, then again in foil or place it in a freezer bag to prevent freezer burn.

Thaw: When you’re ready to enjoy your frozen bread, just leave it on the counter in its wrapping for a few hours until it comes to room temperature. If you’re in a hurry, you can slice off a piece and warm it in the microwave for about 15-20 seconds for that fresh-from-the-oven feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 28-34 g
• Fat: 65-75 g
• Carbohydrates: 380-400 g

Ingredients

• 2 eggs (room temperature)
• 1/2 tsp nutmeg (freshly ground preferred for more flavor)
• 1.25 cups eggnog (chilled)
• 1/2 cup maraschino cherries (drained and patted dry, then chopped)
• 3/4 cup sugar (granulated)
• 6 tbsp butter (softened to room temperature)
• 1 tsp vanilla extract
• 2.5 cups flour (King Arthur all-purpose flour works best)
• 1 tbsp baking powder

Step 1: Prepare Mise en Place and Preheat

• 1/2 cup maraschino cherries

Preheat your oven to 350°F and position a rack in the center.

While the oven heats, drain the maraschino cherries thoroughly and pat them dry with paper towels—this prevents excess moisture from making the bread soggy.

Once dry, chop them into bite-sized pieces and set aside.

Ensure your eggs and butter are at room temperature, as this helps create a smoother batter with better emulsification and a more tender crumb.

Step 2: Combine Wet Ingredients

• 6 tbsp butter
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp nutmeg
• 1.25 cups eggnog

In a medium bowl, whisk together the softened butter, eggs, vanilla extract, and freshly ground nutmeg until well combined and slightly fluffy, about 1-2 minutes.

Pour in the chilled eggnog and whisk until the mixture is smooth and uniform.

The cold eggnog against the room-temperature butter will create a homogeneous base—this is important for even crumb structure.

I find that whisking rather than just stirring creates a slightly lighter texture in the final bread.

Step 3: Combine Dry Ingredients

• 2.5 cups flour
• 3/4 cup sugar
• 1 tbsp baking powder

Sift the flour, sugar, and baking powder together into a large bowl.

Sifting aerates the flour and distributes the baking powder evenly throughout, which helps the bread rise uniformly and prevents dense pockets.

If you don’t have a sifter, whisk these ingredients together vigorously for about 30 seconds.

Step 4: Combine Wet and Dry Mixtures, Add Cherries

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 3
• chopped maraschino cherries from Step 1

Pour the wet ingredient mixture from Step 2 into the dry ingredient mixture from Step 3.

Stir gently with a spatula or wooden spoon until just combined—do not overmix, as this develops gluten and creates a tough, dense bread.

The batter should look slightly lumpy and rough.

Fold in the chopped cherries from Step 1 with a final few gentle strokes, distributing them evenly throughout.

I always fold the cherries in last because it’s easier to do without overworking the batter.

Step 5: Bake the Bread

Lightly grease a standard loaf pan (9×5 inches) and pour the batter into it, smoothing the top gently with a spatula.

Place in the preheated 350°F oven and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The bread is done when the top is golden brown and springs back lightly when touched.

Step 6: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

This resting period allows the crumb structure to set properly so the bread doesn’t fall apart when you remove it.

Once completely cooled, slice and serve.

Store leftovers wrapped in plastic wrap at room temperature for up to 3 days, or freeze for longer storage.

Best Cherry Eggnog Bread

Delicious Best Cherry Eggnog Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 21 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Calories 2300 kcal

Ingredients

  

• 2 eggs (room temperature)
• 1/2 tsp nutmeg (freshly ground preferred for more flavor)
• 1.25 cups eggnog (chilled)
• 1/2 cup maraschino cherries (drained and patted dry, then chopped)
• 3/4 cup sugar (granulated)
• 6 tbsp butter (softened to room temperature)
• 1 tsp vanilla extract
• 2.5 cups flour (King Arthur all-purpose flour works best)
• 1 tbsp baking powder

Instructions

 

• Preheat your oven to 350°F and position a rack in the center. While the oven heats, drain the maraschino cherries thoroughly and pat them dry with paper towels—this prevents excess moisture from making the bread soggy. Once dry, chop them into bite-sized pieces and set aside. Ensure your eggs and butter are at room temperature, as this helps create a smoother batter with better emulsification and a more tender crumb.
• In a medium bowl, whisk together the softened butter, eggs, vanilla extract, and freshly ground nutmeg until well combined and slightly fluffy, about 1-2 minutes. Pour in the chilled eggnog and whisk until the mixture is smooth and uniform. The cold eggnog against the room-temperature butter will create a homogeneous base—this is important for even crumb structure. I find that whisking rather than just stirring creates a slightly lighter texture in the final bread.
• Sift the flour, sugar, and baking powder together into a large bowl. Sifting aerates the flour and distributes the baking powder evenly throughout, which helps the bread rise uniformly and prevents dense pockets. If you don't have a sifter, whisk these ingredients together vigorously for about 30 seconds.
• Pour the wet ingredient mixture from Step 2 into the dry ingredient mixture from Step 3. Stir gently with a spatula or wooden spoon until just combined—do not overmix, as this develops gluten and creates a tough, dense bread. The batter should look slightly lumpy and rough. Fold in the chopped cherries from Step 1 with a final few gentle strokes, distributing them evenly throughout. I always fold the cherries in last because it's easier to do without overworking the batter.
• Lightly grease a standard loaf pan (9x5 inches) and pour the batter into it, smoothing the top gently with a spatula. Place in the preheated 350°F oven and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bread is done when the top is golden brown and springs back lightly when touched.
• Remove the bread from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This resting period allows the crumb structure to set properly so the bread doesn't fall apart when you remove it. Once completely cooled, slice and serve. Store leftovers wrapped in plastic wrap at room temperature for up to 3 days, or freeze for longer storage.