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Cherry Eggnog Tea Bread

A tender, spiced quick bread studded with chopped maraschino cherries and moistened with eggnog, finished with an eggnog glaze and toasted almonds.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 1 loaf
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Spray only the bottom of a stone loaf pan with canola oil.
  2. Chop the maraschino cherries and pat them dry with paper towels.
  3. In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.
  4. In a large bowl, beat the granulated sugar and softened butter until light and fluffy (about 2 to 3 minutes).
  5. Add eggs one at a time, beating briefly after each addition.
  6. Alternate adding the dry ingredients with eggnog in three additions, mixing on low until just combined.
  7. Fold in the drained cherries gently with a rubber spatula.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 1 hour 15 minutes to 1 hour 20 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool the loaf in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. Whisk the powdered sugar with 3 to 4 teaspoons of eggnog until smooth. Drizzle half the glaze over the cooled loaf and sprinkle with toasted sliced almonds. Drizzle the remaining glaze over.

Notes

Store the glazed loaf at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, slice and separate with parchment paper before wrapping tightly.