Eggnog Bread
Add this eggnog quick bread to your holiday baking schedule, it's sweet, moist, delicious and full of eggnog flavour!
Ingredients
- cooking spray or butter for greasing
eggnog bread
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon kosher salt
- ½ cup softened butter
- 1 ½ cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 2 teaspoons vanilla extract
eggnog glaze:
- ¾ cup powdered sugar
- 2 to 3 tablespoons eggnog
Instructions
- Preheat the oven to 375f. Line a loaf pan with parchment paper, allowing the excess to hang over the edge. Grease the parchment paper with butter or cooking spray, set aside.
- In the bowl of your stand mixer fitted with the mixing paddle or a medium bowl, beat ½ cup softened butter and 1 ½ cup granulated sugar together until light and fluffy. Add 3 large eggs one at a time, beating after each addition.
- Add 2 teaspoons vanilla extract and 1 cup eggnog and stir until completely combined.
- In a mixing bowl, combine the dry ingredients: 2 ¼ cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon kosher salt, 1 teaspoon cinnamon, and 1 teaspoon nutmeg.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Avoid over mixing at this stage.
- Spoon the batter into the prepared loaf pan, smooth the top if desired.
- Bake the eggnog bread at 375f for 15 minutes, then reduce the temperature to 350f and bake another 30-40 minutes or until the top is golden brown and a toothpick inserted into the loaf comes out clean.
- Allow the loaf to cool in the baking pan until mostly cool before using the parchment paper to remove the loaf.
- While the eggnog loaf is cooling, whip up the glaze by whisking ¾ cup powdered sugar and 2 to 3 tablespoons eggnog, 1 tablespoon at a time until smooth and the glaze reaches the desired consistency.
- Once the loaf is completely cooled, drizzle with eggnog glaze.
Notes
how to store + freeze
STORE:
There may not be much leftover, but to store this eggnog bread, simply allow it to cool completely before covering with plastic wrap or placing in an airtight container at room temperature for up to 4 days. After 3-4 days you will start to notice a texture change as the bread dries out.FREEZE:
If you want to save some for later, you can easily freeze this eggnog bread! It keeps well in the freezer for 3-4 months. It can be frozen in a whole loaf, in a gallon sized ziplock bag with the air removed. Or it can be sliced, wrapped in plastic wrap then placed in a large ziplock bag for easy grab and go convenience.THAW:
Remove loaf or slices from freezer and place on the counter to thaw. Slices can be left wrapped and will be thawed and ready to go within 30 minutes, while a full loaf should be removed from the plastic bag and will take a couple hours to thaw..