Description
This Christmas Eggnog Bread is a festive and moist quick bread perfect for holiday breakfasts or desserts. Infused with warm nutmeg and rich eggnog, it features a tender crumb and optional nuts for added texture. Topped with a smooth eggnog glaze, this loaf brings seasonal cheer to your table.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- ¼ teaspoon rum extract (optional)
Add-ins
- ½ cup chopped pecans or walnuts (optional)
For the Glaze
- ½ cup powdered sugar
- 2–3 tablespoons eggnog
- Pinch of nutmeg
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg. This helps distribute the leavening agents and spices evenly throughout the bread.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, which contributes to a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition for a smooth batter. Stir in vanilla extract and rum extract if using, to enhance the festive flavors.
- Combine Wet and Dry: Slowly pour the eggnog into the wet mixture and stir to combine. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Nuts: If desired, fold in the chopped pecans or walnuts for added crunch and nutty flavor.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely. This prevents sogginess and helps the bread firm up.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, 2 to 3 tablespoons of eggnog, and a pinch of nutmeg until smooth and pourable.
- Glaze the Bread: Drizzle the glaze evenly over the cooled bread right before serving to add a sweet, spiced finishing touch.
Notes
- Perfect for holiday breakfasts, gifting, or enjoying with a cup of coffee or tea.
- Rum extract can be substituted with a splash of real rum or omitted entirely for a non-alcoholic version.
- For nut-free version, omit the nuts completely.
- Store the bread wrapped tightly in plastic wrap or an airtight container for up to 3 days.
