Holiday Cherry Eggnog Quick Bread

If you ask me, eggnog doesn’t have to stay in your mug.

This festive quick bread brings together the cozy spices of the holiday season with sweet candied cherries and crunchy pecans. The eggnog keeps everything moist while adding that familiar nutmeg-kissed flavor we all love.

It comes together in one bowl without any fussy steps or special equipment. Just mix your wet ingredients, fold in the dry, and add those ruby-red cherries for pops of sweetness throughout.

It’s a crowd-pleasing breakfast or snack that makes your kitchen smell like Christmas morning, perfect for sharing with family or bringing to holiday gatherings.

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What Kind of Eggnog Should I Use?

For this recipe, you’ll want to use prepared dairy eggnog that you can find in the refrigerated section of your grocery store during the holiday season. The store-bought variety works perfectly and gives you that classic eggnog flavor without any extra work. If you’re making this outside of the holiday season and can’t find eggnog, you can substitute with a mixture of heavy cream and milk with a pinch of nutmeg, though the flavor won’t be quite the same. Whatever you do, make sure your eggnog is fresh and hasn’t been sitting in the fridge too long – you want it to taste good since it’s a key flavor in this bread.

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Options for Substitutions

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

• Eggnog: If eggnog isn’t available or you’re baking outside the holiday season, you can use whole milk mixed with 1/4 teaspoon of nutmeg and 1/2 teaspoon of vanilla extract. The flavor will be milder, but it’ll still taste great.
• Butter: You can swap the melted butter with vegetable oil or melted coconut oil in the same amount. The texture will be slightly different but still moist and tender.
• Pecans: Walnuts, almonds, or even hazelnuts work well here. You can also leave them out completely if you prefer a nut-free bread or have allergies.
• Candied cherries: Dried cranberries, chopped dried apricots, or raisins make nice substitutes. You can also use fresh or frozen cherries, but pat them dry first and toss them in a bit of flour to prevent sinking.
• Ground nutmeg: If you’re out of nutmeg, try using cinnamon, allspice, or a mix of both. Start with half the amount since these spices can be stronger.

Watch Out for These Mistakes While Baking

The biggest mistake when making quick breads is overmixing the batter, which develops too much gluten and creates a tough, dense loaf instead of a tender one – mix just until the dry ingredients are moistened, even if you still see a few lumps.

Make sure your melted butter has cooled to room temperature before adding it to the batter, otherwise it can scramble the eggs and create an uneven texture.

To keep your cherries and pecans from sinking to the bottom of the pan, toss them in a tablespoon of flour before folding them into the batter, which helps them stay suspended throughout the bread.

Quick breads continue cooking from residual heat after you remove them from the oven, so take yours out when a toothpick inserted in the center comes out with just a few moist crumbs – waiting for it to be completely clean will result in a dry loaf.

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What to Serve With Cherry Eggnog Quick Bread?

This sweet bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love serving it slightly warm with a pat of butter that melts right into each slice, or you can spread on some cream cheese for extra richness. It also makes a great addition to a holiday brunch spread alongside scrambled eggs and bacon, or simply enjoy it on its own as a dessert with a glass of cold milk. The cherries and eggnog flavors really shine through, so it doesn’t need much to make it feel special.

Storage Instructions

Store: This cherry eggnog bread stays moist for days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It’ll keep for about 3-4 days on the counter, or you can refrigerate it for up to a week if you want it to last longer.

Freeze: Wrap the cooled loaf tightly in plastic wrap, then again in aluminum foil before freezing for up to 3 months. You can also slice it first and freeze individual pieces with parchment paper between them, which makes it super easy to grab a slice whenever you want one.

Serve: Let frozen slices thaw at room temperature for about 30 minutes, or pop them in the microwave for 15-20 seconds. I think this bread tastes even better the next day once all the flavors have had time to meld together!

Estimated Nutrition

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

• Calories: 1750-1950
• Protein: 24-28 g
• Fat: 65-75 g
• Carbohydrates: 260-285 g

Ingredients

For the dry mix:

• 1/2 tsp ground nutmeg (freshly ground preferred for more flavor)
• 1 tbsp baking powder (sifted to remove lumps)
• 3/4 cup sugar
• 1 cup all-purpose flour (I use King Arthur all-purpose flour)

For the wet mix:

• 1 tsp vanilla extract
• 2 eggs (room temperature)
• 1.25 cups eggnog (room temperature for best results)
• 6 tbsp melted butter (cooled slightly before mixing)

For the mix-ins:

• 1/2 cup candied cherries (halved for even distribution)
• 1/2 cup chopped pecans (coarsely chopped, optional but recommended for texture)

Step 1: Prepare Your Mise en Place and Oven

• Loaf pan
• All ingredients

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

While the oven heats, grease your loaf pan thoroughly with butter or cooking spray, paying special attention to the corners and edges.

Gather all ingredients and arrange them on your counter—this is especially important since you’ll be working quickly once you start combining ingredients.

I like to have the eggnog and eggs at room temperature before starting; they incorporate more smoothly into the batter and create a more tender crumb.

Step 2: Combine Dry Ingredients

• 1 cup all-purpose flour
• 3/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp ground nutmeg

In a large mixing bowl, whisk together the flour, sugar, sifted baking powder, and freshly ground nutmeg.

Make sure to break up any lumps of baking powder as you combine—this ensures even rising throughout the bread.

Whisking rather than just stirring helps distribute the leavening agent uniformly, which is crucial for consistent texture.

Set this dry mixture aside.

Step 3: Mix Wet Ingredients

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

In a separate bowl, whisk together the room-temperature eggs, eggnog, melted butter (cooled slightly), and vanilla extract until well combined and smooth.

The cooled butter is important—if it’s too hot, it can scramble the eggs.

Whisk vigorously for about 30 seconds to create a cohesive wet mixture; this helps the batter rise more evenly during baking.

Step 4: Combine Wet and Dry Ingredients

• Dry ingredient mixture from Step 2
• Wet ingredient mixture from Step 3

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

Using a wooden spoon or rubber spatula, gently fold the ingredients together just until the flour is barely moistened—the batter should still look slightly lumpy and rough.

This is the most important moment in quick bread baking: overmixing develops gluten, which makes the bread tough and dense.

I stop stirring as soon as I don’t see any dry flour, usually within 15-20 gentle folds.

Step 5: Fold in Mix-ins and Transfer to Pan

• Batter from Step 4
• 1/2 cup candied cherries
• 1/2 cup chopped pecans

Gently fold the halved candied cherries and coarsely chopped pecans into the batter from Step 4 with just a few strokes—again, minimal handling keeps the bread tender.

The halved cherries distribute more evenly throughout the loaf than whole ones, and coarsely chopped pecans add pleasant texture.

Immediately spoon the batter into your prepared loaf pan, smoothing the top gently with a spatula to ensure even baking.

Step 6: Bake Until Golden and Set

Place the loaf pan in your preheated 350°F oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it.

The bread will be golden brown on top and spring back when lightly pressed.

If the top is browning too quickly but the inside isn’t done, loosely tent with foil for the last 10 minutes.

Step 7: Cool and Release from Pan

Remove the bread from the oven and let it cool in the pan for 15 minutes—this allows the structure to set firmly enough to handle without breaking apart.

After 15 minutes, run a thin knife around the edges to loosen it, then turn the loaf out onto a wire cooling rack.

Let it cool completely at room temperature before slicing; this ensures the crumb is fully set and won’t be gummy.

Holiday Cherry Eggnog Quick Bread

Delicious Holiday Cherry Eggnog Quick Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 1850 kcal

Ingredients

  

For the dry mix:

• 1/2 tsp ground nutmeg (freshly ground preferred for more flavor)
• 1 tbsp baking powder (sifted to remove lumps)
• 3/4 cup sugar
• 1 cup all-purpose flour (I use King Arthur all-purpose flour)

For the wet mix:

• 1 tsp vanilla extract
• 2 eggs (room temperature)
• 1.25 cups eggnog (room temperature for best results)
• 6 tbsp melted butter (cooled slightly before mixing)

For the mix-ins:

• 1/2 cup candied cherries (halved for even distribution)
• 1/2 cup chopped pecans (coarsely chopped, optional but recommended for texture)

Instructions

 

• Preheat your oven to 350°F and position a rack in the center. While the oven heats, grease your loaf pan thoroughly with butter or cooking spray, paying special attention to the corners and edges. Gather all ingredients and arrange them on your counter—this is especially important since you'll be working quickly once you start combining ingredients. I like to have the eggnog and eggs at room temperature before starting; they incorporate more smoothly into the batter and create a more tender crumb.
• In a large mixing bowl, whisk together the flour, sugar, sifted baking powder, and freshly ground nutmeg. Make sure to break up any lumps of baking powder as you combine—this ensures even rising throughout the bread. Whisking rather than just stirring helps distribute the leavening agent uniformly, which is crucial for consistent texture. Set this dry mixture aside.
• In a separate bowl, whisk together the room-temperature eggs, eggnog, melted butter (cooled slightly), and vanilla extract until well combined and smooth. The cooled butter is important—if it's too hot, it can scramble the eggs. Whisk vigorously for about 30 seconds to create a cohesive wet mixture; this helps the batter rise more evenly during baking.
• Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredient mixture from Step 2. Using a wooden spoon or rubber spatula, gently fold the ingredients together just until the flour is barely moistened—the batter should still look slightly lumpy and rough. This is the most important moment in quick bread baking: overmixing develops gluten, which makes the bread tough and dense. I stop stirring as soon as I don't see any dry flour, usually within 15-20 gentle folds.
• Gently fold the halved candied cherries and coarsely chopped pecans into the batter from Step 4 with just a few strokes—again, minimal handling keeps the bread tender. The halved cherries distribute more evenly throughout the loaf than whole ones, and coarsely chopped pecans add pleasant texture. Immediately spoon the batter into your prepared loaf pan, smoothing the top gently with a spatula to ensure even baking.
• Place the loaf pan in your preheated 350°F oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it. The bread will be golden brown on top and spring back when lightly pressed. If the top is browning too quickly but the inside isn't done, loosely tent with foil for the last 10 minutes.
• Remove the bread from the oven and let it cool in the pan for 15 minutes—this allows the structure to set firmly enough to handle without breaking apart. After 15 minutes, run a thin knife around the edges to loosen it, then turn the loaf out onto a wire cooling rack. Let it cool completely at room temperature before slicing; this ensures the crumb is fully set and won't be gummy.