This Christmas Eggnog Bread is filled with the rich, creamy flavors of eggnog, with a hint of nutmeg and cinnamon for a festive touch. Drizzled with a sweet eggnog glaze, this quick bread makes a delightful holiday breakfast or snack!
Christmas Eggnog Bread
Description
This Christmas Eggnog Bread is filled with the rich, creamy flavors of eggnog, with a hint of nutmeg and cinnamon for a festive touch. Drizzled with a sweet eggnog glaze, this quick bread makes a delightful holiday breakfast or snack!
Ingredients
Scale
- 2 1/2 cupsall-purpose flour
- 2 teaspoonsbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 teaspoonground nutmeg
- 1/2 teaspoonground cinnamon
- 1 cupgranulated sugar
- 1/2 cupbrown sugar
- 1/2 cupvegetable oil (or melted butter)
- 1 1/4 cupeggnog
- 2largeeggs
- 2 teaspoonsvanilla extract
- 1 teaspoonrum extract (optional)
- 1 cuppowdered sugar
- 2–4tablespoonseggnog
- 1/4 teaspoonground nutmeg (for garnish)
Instructions
- Preheat the Oven: Preheat oven to350°F(175°C). Grease a 9×5-inch loaf pan and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Combine Wet Ingredients: In a large bowl, mix the sugars, oil, eggnog, eggs, vanilla extract, and rum extract until smooth.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
- Bake: Pour the batter into the prepared loaf pan. Bake for50-60 minutesor until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar and eggnog until smooth. Adjust eggnog amount for desired glaze thickness.
- Glaze the Bread: Drizzle the glaze over the cooled bread and sprinkle with a bit of nutmeg for garnish.
Notes
Storage: Store the bread in an airtight container in the refrigerator for up to 5 days.
Variations: Add ½ cup chopped walnuts, pecans, or raisins for extra texture.
Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
