Description
This Eggnog Bread is a festive, moist quick bread infused with traditional holiday spices and rich eggnog flavor. Perfect for breakfast or dessert, it features a soft crumb with hints of cinnamon, nutmeg, and rum extract, topped with a smooth, sweet eggnog glaze that enhances its seasonal appeal.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon rum extract
- ½ teaspoon vanilla extract
- 1 cup full fat eggnog
Glaze
- 1 cup powdered sugar
- 3 tablespoons full fat eggnog
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C) or 160°C for a fan oven. Line a 9×5 inch (approximately 23×13 cm) loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until fully combined. Set this mixture aside for later.
- Cream butter and sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and granulated sugar together for about 2 minutes until light and fluffy, creating a creamy base for the batter.
- Add egg and extracts: Crack the large egg into the butter mixture and beat well. Then add the rum extract and vanilla extract, mixing again until all wet ingredients are fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender. Pour in the 1 cup of full fat eggnog and stir until the batter is smooth and homogeneous.
- Fill the pan and bake: Pour the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 50-55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, cover loosely with foil midway through baking to prevent burning.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely for an even texture and easy glazing.
- Prepare the glaze: While the bread cools, whisk together the powdered sugar and 3 tablespoons of full fat eggnog in a medium bowl until smooth, creating a sweet, pourable glaze.
- Glaze and serve: Place the cooled bread back on the wire rack with parchment paper underneath. Pour the glaze evenly over the top, allowing it to drip down the sides. Let set for 15 minutes before slicing to enjoy the perfect moist and festive bread.
Notes
- This Eggnog Bread is a holiday treat that’s easy to make and full of festive flavors.
- It has a rich, moist crumb with a hint of rum and warm spices like cinnamon and nutmeg, evoking classic eggnog flavors.
- The eggnog glaze adds a smooth sweetness that complements the bread and makes it perfect for breakfast, snacks, or dessert during the holiday season.
- If you prefer, you can substitute rum extract with bourbon extract or omit it for a non-alcoholic version.
- Make sure ingredients like butter and eggnog are at room temperature for best mixing and texture results.
- Use fresh spices to maximize flavor impact.
Nutrition
- Serving Size: 1 slice
- Calories: 275 kcal
- Sugar: 29 g
- Sodium: 161 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 51 mg
