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I first made this Cherry Eggnog Tea Bread on a chilly December morning and it instantly became the loaf I bake when friends stop by with coffee. It’s a tender, spiced quick bread studded with chopped maraschino cherries and moistened with eggnog — finished with a silky eggnog glaze and toasted almonds for crunch. If you like holiday flavors in loaf form, this is approachable, festive, and easy to slice for guests. For a different cherry treat, try this maraschino cherry shortbread cookies recipe that uses the same tart-sweet cherries in cookie form.

Why you’ll love this dish

This bread hits the holiday trifecta: warm nutmeg, creamy eggnog, and bright maraschino cherries. It’s not overly sweet, so it works for brunch, a cookie exchange alternative, or packaged as a homemade gift. The loaf keeps well, slices cleanly, and requires no fancy equipment — just a loaf pan and basic baking skills. Make it when you want something seasonal without a fuss.

"Light crumb, just-right nutmeg, and the cherries add a playful burst — perfect with afternoon tea." — a kitchen friend who requested a second loaf

How this recipe comes together

A quick overview so you know what to expect:

Dry ingredients are whisked together first to ensure even rising and spice distribution.
Sugar and butter are creamed to build a light crumb.
Eggs and eggnog are added in alternating additions with the flour mix to prevent overmixing.
Chopped, well-drained maraschino cherries are folded in last so they stay suspended in the batter.
Bake low and slow to keep the center moist. Finish with a powdered-sugar glaze and toasted sliced almonds for texture.

Gather these items

What you’ll need (yields one loaf):

3/4 cup maraschino cherries, chopped and well drained (pat dry on paper towels)
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp ground nutmeg
3/4 tsp salt
1 cup granulated sugar
3/4 cup butter or margarine, softened (unsalted butter preferred)
3 large eggs
1 cup eggnog (store-bought or homemade)
1/2 cup powdered (confectioners’) sugar (for glaze)
3 to 4 tsp eggnog (to thin the glaze)
1/4 cup toasted sliced natural almonds

Substitutions and notes:

Swap light rum (1–2 tbsp) into the eggnog for a boozy note. For a non-dairy option, use a high-fat almond or oat beverage in place of eggnog and a dairy-free butter.
If you want less red dye, rinse cherries under cold water before drying. For a drier fruit option, try chopped dried cherries rehydrated briefly in orange juice. For more eggnog-bread ideas, see this eggnog bread with a rum glaze.

Step-by-step instructions

Slice of Cherry Eggnog Tea Bread topped with cherries and festive decorations

Preheat the oven to 325°F (165°C). Spray only the bottom of a stone loaf pan (or a standard 9×5-inch loaf pan) with canola oil. Lining with parchment is optional but not necessary if the bottom is well-greased.
Chop the maraschino cherries and place them on paper towels. Pat them very dry so they don’t add extra moisture to the batter.
In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.
In a large bowl, beat the granulated sugar and softened butter until the mixture is light and fluffy — about 2 to 3 minutes with a hand mixer.
Add the eggs one at a time, beating briefly after each until blended. Scrape down the bowl as needed.
Add one third of the flour mixture and mix on low until just combined. Pour in half the eggnog and mix gently. Add a second third of the flour, then the remaining eggnog, and finish with the last third of the flour mixture. Stir only until combined; do not overmix.
Fold the drained cherries into the batter with a rubber spatula. If you’re worried the cherries will sink, toss them in a teaspoon of flour before folding in.
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 20 minutes, or until a wooden pick inserted in the center comes out clean or with a few moist crumbs. (Oven performance varies — start checking at 1 hour 10 minutes.)
Cool the loaf in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze: whisk the powdered sugar with 3 to 4 teaspoons of eggnog until smooth and slightly pourable. Drizzle half the glaze over the cooled loaf, sprinkle the toasted sliced almonds, then drizzle the remaining glaze over the almonds.
Slice and serve once the glaze sets.

Best ways to enjoy it

Serve thin slices with hot coffee, spiced tea, or a small pour of warmed eggnog. For a festive brunch, plate with whipped cream and fresh orange segments — the citrus brightens the cherry and nutmeg. Wrap individual slices in wax paper for office treats, or serve warm with a scoop of vanilla ice cream for a dessert twist.

Keeping leftovers fresh

Short-term: Store the cooled, glazed loaf loosely covered at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and keep in the refrigerator for up to 5 days. Let refrigerated slices come to room temperature before serving for best texture.

Freezing: Slice the loaf, separate slices with parchment, then wrap the entire stack in foil or place in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. Reheat individual slices in a toaster oven (300°F/150°C for 8–10 minutes) to revive that just-baked feel.

Food safety: Because this loaf contains eggs, avoid leaving it out in warm conditions for extended periods. If you plan to keep it for more than two days, refrigerate.

Pro chef tips

Drain cherries thoroughly and pat dry. Excess liquid makes the crumb heavy.
Add cherries last and fold gently to keep the batter light.
Alternate adding flour and eggnog so the batter develops structure without overworking gluten.
Use room-temperature eggs and butter for smoother emulsification.
Test doneness with a wooden pick — a few moist crumbs are okay; raw batter is not.
If you don’t have a stone loaf pan, a regular metal pan works fine; reduce oven time by 5–8 minutes and watch for browning. For a cookie tie-in, you might like this cherry shortbread cookie twist using the same cherries.

Creative twists

Rum or bourbon: Add 1–2 tablespoons to the eggnog for warmth and depth.
Citrus zest: Fold in 1 tsp orange zest for a brighter loaf.
Nut-free: Omit the almonds and use sunflower seeds for crunch if needed.
Gluten-free: Replace the flour with a 1-to-1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
Vegan: Use vegan butter, a plant-based egg replacer (equivalent of 3 eggs), and dairy-free eggnog to adapt for vegans.

Your questions answered

Q: Can I use fresh cherries instead of maraschino?
A: Fresh cherries work, but they add extra moisture. Pit and chop them, then toss with a tablespoon of flour to reduce sinking and moisture transfer. Expect a slightly different flavor—less sweet, more tart.

Q: How long does the glaze keep?
A: Once on the loaf, the glaze sets within an hour at room temperature. If refrigerated, the glaze will firm up and may crack; bring the loaf back to room temperature before serving for the best texture.

Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients in advance and store them airtight. For batter, it’s best to assemble and bake after mixing. If you must refrigerate mixed batter, expect some loss of rise; bake from chilled and add 5–10 minutes to the baking time.

Conclusion

This Cherry Eggnog Tea Bread is a cozy, sliceable holiday loaf that balances nutmeg, creamy eggnog, and bright cherries in every bite. It’s straightforward to make and easy to adapt for different diets or party occasions. For the original recipe source and variations, see the Pampered Chef’s US version at Cherry Eggnog Tea Bread – Recipes | Pampered Chef US Site, the Canadian adaptation at Cherry Eggnog Tea Bread – Recipes | Pampered Chef Canada Site, and a slightly different take at Eggnog Tea Bread – The Bubbly Hostess.