Cranberry Walnut Oat Nog Bread

Prep time: 30 minutes 

Cook time: 40 minutes

2 cups prepared baking mix (such as Bisquick)

3/4 cup sugar

1/2 teaspoon nutmeg

3/4 cup Chobani Oat Milk Oat Nog

1/4 cup melted butter, plus extra for pans

1 teaspoon each: vanilla and rum extract

3 eggs

1 cup coarsely broken or chopped walnuts, lightly toasted

*1 cup fresh or frozen, thawed cranberries, halved or coarsely chopped

Oat Nog Glaze (recipe follows)

Preheat oven to 350°F and butter 3 miniature loaf pans. Stir together baking mix, sugar and nutmeg in a large bowl. Whisk together oat milk oat nog, butter, extracts and eggs in a medium bowl. Add to dry ingredients and stir until flour is almost incorporated. Add walnuts and cranberries and stir again lightly (do not overmix). Spoon into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely then remove from pans. drizzle with Oat Nog Glaze: Stir together 1/2 cup powdered sugar and 1 tablespoon oat milk oat nog until smooth. Remove cooled bread from pans and drizzle with glaze. Makes 3 loaves, about 12 servings.

*1 cup dried cranberries may be substituted.