Imagine the warm, spicy aroma of nutmeg wafting through your kitchen as you bake a loaf of Christmas Eggnog Bread.
The golden crust, dotted with pecans, gives way to a tender, moist interior, inviting you to slice off a piece and savor it with a steaming cup of coffee.
This comforting bread is like a hug made of butter, sugar, and holiday cheer. For me, it’s not just a treat; it’s a tradition.
One snowy December evening, with unexpected guests at the door, this recipe saved the day. I whipped it up quickly, and the house filled with the delightful scent of Christmas, instantly making everyone feel at home.
It’s perfect for busy weeknights when you crave something special or for leisurely Sunday suppers with family. Ready to bring a little holiday magic to your table? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with rich eggnog and warm nutmeg spices.
- Freezes beautifully for make-ahead holiday planning.
- Uses pantry staples, requiring no special trips to the store.
- Offers easy preparation with minimal equipment needed.
- Provides a festive twist on traditional quick bread recipes.
Ingredients
- 2 cups all-purpose flour — make certain it’s sifted for a lighter texture
- 1 cup granulated sugar — opt for organic if available
- 1 teaspoon baking powder — check for freshness for proper rise
- 1/2 teaspoon baking soda — balances acidity in the batter
- 1/2 teaspoon salt — enhances overall flavor
- 1/2 teaspoon ground nutmeg — adds a warm, festive spice
- 1 cup eggnog — use homemade for best taste
- 1/2 cup unsalted butter, melted — cool slightly before use
- 2 large eggs — room temperature for better mixing
- 1 teaspoon vanilla extract — pure extract preferred for rich flavor
- 1/2 cup chopped pecans (optional) — adds a crunchy texture
Step-by-Step Method
Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray to guarantee easy removal after baking. This step is essential for preventing the bread from sticking to the pan, which can ruin its shape and presentation.
Preparing the pan ahead of time allows you to focus on mixing the ingredients without interruption.
Mix Dry Ingredients
In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground nutmeg.
Make certain these are well combined to guarantee even distribution of leavening agents and spices throughout the bread.
Combine Wet Ingredients
In a separate bowl, combine 1 cup of eggnog, 1/2 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract.
Confirm the eggnog is at room temperature to prevent the melted butter from solidifying. Whisk these ingredients until they’re well blended, creating a smooth, cohesive mixture.
Mix & Fold
Pour the wet ingredients into the dry ingredients. Mix until just combined to avoid overworking the batter, which can make the bread dense.
If using, gently fold in 1/2 cup of chopped pecans for added texture and flavor. This step is essential for maintaining a light and fluffy bread consistency.
Pour & Bake
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Place the pan in the preheated oven.
Bake for about 50 minutes, or until a toothpick inserted into the center of the bread comes out clean. This guarantees the bread is cooked through without being overdone.
Cool & Serve
Allow the bread to cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool further.
This rest period helps the bread set and makes it easier to slice. Serve the bread warm or at room temperature, as desired.
Optionally, drizzle with a glaze made of powdered sugar and eggnog for added sweetness and festive decoration.
Ingredient Swaps
- For a dairy-free version, replace eggnog with almond or soy nog and use a plant-based butter substitute.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- If pecans are unavailable or not preferred, you can use walnuts or omit nuts entirely.
You Must Know
- Preheat Oven: Always start by preheating your oven to 350°F (175°C) to guarantee even baking and ideal texture for your Christmas Eggnog Bread.
- Use Room Temperature Ingredients: Let your eggnog and eggs reach room temperature before mixing. This helps the ingredients blend more smoothly and results in a more consistent batter.
- Don’t Overmix: Mix the wet and dry ingredients until just combined. Overmixing can lead to dense, tough bread instead of a light and fluffy texture.
- Test for Doneness: Insert a toothpick into the center of the bread after 50 minutes of baking. If it comes out clean, your bread is ready; if not, give it a few more minutes in the oven.
- Cool Properly: Allow the bread to cool in the pan for at least 10 minutes before transferring it to a wire rack. This prevents it from breaking apart and helps the flavors set.
Serving Tips
- Pair with a hot cup of coffee or cocoa for a cozy holiday treat.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust with powdered sugar for an elegant presentation.
- Complement with fresh berries for a burst of color and flavor.
- Add a sprinkle of cinnamon or nutmeg on top for extra warmth.
Storage & Make-Ahead
Christmas Eggnog Bread can be stored in the refrigerator for up to 5 days when wrapped tightly in plastic wrap or stored in an airtight container.
For longer storage, the bread freezes well for up to 3 months.
Thaw it in the refrigerator or at room temperature before serving.
Reheating
To gently reheat Christmas Eggnog Bread, use a microwave on low power.
Alternatively, use an oven at 300°F for 10 minutes.
Another option is to use a stovetop steamer for a few minutes.
Eggnog’s Festive American Roots
When the holiday season rolls around, eggnog often makes its grand entrance, evoking a sense of nostalgia and warmth for many of us. I remember my first sip—creamy, with just the right hint of nutmeg.
Eggnog’s roots in America trace back to the colonial times, when European settlers adapted their cherished milk and wine punch using locally available ingredients.
Rum, abundant in the colonies, replaced the traditional sherry, giving birth to the eggnog we adore today.
Picture festive gatherings in cozy colonial homes, where eggnog flowed freely, a symbol of prosperity and celebration. It’s no wonder this delightful concoction became a holiday staple.
Nowadays, eggnog isn’t just a drink; it’s a cherished tradition that reconnects us to our past with every sip.
Final Thoughts
Give this delightful Christmas Eggnog Bread a try and enjoy a festive treat that’s sure to impress your friends and family! Feel free to tweak the recipe by adding your favorite nuts or a sweet eggnog glaze for an extra touch of holiday magic.
Frequently Asked Questions
Can I Use Low-Fat Eggnog in This Recipe?
I’ve tried using low-fat eggnog, and it works just fine. The bread remains moist and flavorful, although it might lack a bit of the richness. If you prefer a lighter option, it’s a great substitute.
How Do I Prevent the Bread From Being Too Dense?
I remember when I faced dense bread. To avoid it, I gently mixed the batter, ensuring not to overmix. Room temperature ingredients help too. This technique transformed my baking, bringing back the delightful, fluffy texture I craved.
Can I Substitute Nuts for Chocolate Chips?
Absolutely, you can substitute nuts with chocolate chips. I’ve done it before, and the gooey sweetness was a delightful twist. It brought back childhood memories of sneaking chocolate from the pantry. Just fold gently!
Is This Recipe Suitable for Freezing?
I remember wrapping slices tightly before freezing them. It works well! Just guarantee each slice is individually wrapped to maintain freshness. Once thawed, the aroma and flavors bring back memories of cozy holiday mornings. Enjoy!
How Can I Make the Bread Gluten-Free?
To make the bread gluten-free, I’d use a 1-to-1 gluten-free flour blend. It’s magic how it transforms recipes. Plus, it lets me savor that nostalgic taste without worry, bringing back holiday memories with every bite.
Christmas Eggnog Bread
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup eggnog
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan with butter or non-stick spray.
- In the mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, combine eggnog, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the chopped pecans if using.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- Slice and serve warm or at room temperature.
Notes
