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Cranberry Eggnog Bread

20 minutes
60 minutes
≤5 Grams


  • 2¾ cups All-purpose flour
  • ½ cup BiPro Whey Protein Powder, French Vanilla or Unflavored
  • 2 tsp Baking powder
  • 1 tsp Salt
  • ½ tsp Nutmeg
  • ½ cup Butter, melted and cooled
  • ⅓ cup White sugar
  • ½ cup Brown sugar, packed
  • 2 Eggs
  • 1½ cups Eggnog
  • 1 tsp Vanilla Extract
  • ¼ tsp Rum extract
  • 2 cups Fresh cranberries, coarsely chopped


  1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan (or 4 mini loaf pans).
  2. Stir together flour, BiPro, baking powder, salt and nutmeg; set aside.
  3. In another bowl, beat together butter and sugars. Add eggs, eggnog and extracts; mix well. Add dry ingredients and stir until just moistened. Stir in cranberries.
  4. Spoon batter evenly into prepared pan(s).
  5. Bake at 350°F for 60-70 minutes for large pan or 30-40 minutes for mini pans; toothpick inserted into center of loaf should come out clean. Cool 10 minutes before removing from pan.


Makes: 1 large loaf or 4 mini loaves

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