Imagine the aroma of cinnamon and nutmeg wafting through your home, as the golden crust of a freshly baked Eggnog Bread beckons from the kitchen.
Its warm, spiced scent is like a cozy hug on a chilly winter day, and its tender crumb promises pure comfort in every bite.
This delightful dessert holds a special place in my heart; I remember a busy holiday season when this easy-to-make bread saved the day, quickly satisfying my family’s sweet tooth after a bustling day of activities.
Whether it’s a bustling weeknight needing a quick dessert or a leisurely Sunday supper, this Eggnog Bread is perfect for any occasion. Its rich flavor and festive aroma bring warmth and joy to every gathering, making it a family favorite.
Ready to experience this comforting treat in your own kitchen? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich, festive eggnog taste.
- Uses pantry staples for a simple and convenient recipe.
- Provides a cozy dessert perfect for holiday gatherings.
- Freezes beautifully, allowing for make-ahead preparation.
- Offers a delightful aroma with freshly grated nutmeg.
Ingredients
- 2 cups all-purpose flour — make sure it’s sifted for better mixing.
- 1 teaspoon baking powder — check freshness for proper rise.
- 1/2 teaspoon baking soda — aids in leavening.
- 1/2 teaspoon salt — balances sweetness.
- 1/2 teaspoon ground nutmeg — freshly grated for best aroma.
- 1/2 teaspoon ground cinnamon — adds warmth and depth.
- 1/2 cup unsalted butter, softened — use room temperature for easy creaming.
- 1 cup granulated sugar — provides sweetness and structure.
- 2 large eggs — bring to room temperature for even mixing.
- 1 teaspoon vanilla extract — opt for pure vanilla for richer flavor.
- 1 cup eggnog — homemade or store-bought, adds moisture and flavor.
Step-by-Step Method
Preheat the Oven
Set the oven to 350°F (175°C). Grease the loaf pan thoroughly to guarantee easy removal of the bread after baking.
This step is essential to prevent sticking and to achieve a smooth, even crust on your eggnog bread.
Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.
Whisk these ingredients together until they’re evenly distributed. This guarantees that the baking agents and spices are well-integrated, giving the bread a uniform flavor and texture.
Cream Butter and Sugar
In a separate bowl, cream the unsalted butter and granulated sugar until the mixture is light and fluffy.
Use an electric mixer for best results. This process incorporates air into the mixture, contributing to the bread’s tenderness and helping it rise during baking.
Add Eggs and Vanilla
Beat in the eggs one at a time into the creamed mixture, ensuring each is fully incorporated before adding the next.
Add the vanilla extract and mix well. These ingredients add richness and flavor to the bread, enhancing its overall taste.
Combine Ingredients
Gradually add the dry ingredients to the wet mixture in batches, alternating with the eggnog.
Use a spatula to fold them together gently until just combined. This step prevents overmixing, which can lead to a dense texture. The batter should be smooth and lump-free.
Pour and Bake
Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when ready.
Cool and Serve
Allow the bread to cool in the pan for about 10 minutes.
Then, transfer it to a wire rack to cool completely. This resting period helps the bread set and makes slicing easier.
For an extra touch, drizzle a glaze made from powdered sugar and eggnog over the cooled bread before serving.
Ingredient Swaps
- Flour Alternatives: Use whole wheat flour or a gluten-free flour blend for dietary restrictions.
- Butter Substitute: Replace unsalted butter with coconut oil or a vegan butter for a dairy-free option.
- Eggnog Replacement: Use almond milk or soy milk with a splash of vanilla extract and a pinch of nutmeg for a non-dairy version.
- Sugar Substitution: Try using coconut sugar or a sugar substitute like stevia for a lower glycemic index.
You Must Know
- Preheat Thoroughly: Confirm your oven is preheated to 350°F (175°C) before placing the loaf pan inside to achieve an even bake.
- Measure Ingredients Accurately: Use a measuring cup for the flour and liquid ingredients, and a set of measuring spoons for the baking powder, baking soda, salt, nutmeg, and cinnamon to maintain the correct balance of flavors and texture.
- Cream Butter and Sugar Well: Beat the softened butter and sugar together until they’re light and fluffy, as this step is essential for creating a tender and moist bread.
- Alternate Dry and Wet Additions: Gradually add the dry ingredients to the wet mixture, alternating with the eggnog, to confirm a smooth batter without overmixing.
- Cool Before Glazing: Allow the bread to cool completely on a wire rack before drizzling with the optional eggnog glaze to prevent it from melting or soaking in too quickly.
Serving Tips
- Serve with a dollop of whipped cream and a sprinkle of ground nutmeg for added flavor.
- Pair with a warm mug of spiced tea or a cup of holiday coffee.
- Slice and toast lightly, then spread with butter or cream cheese for a delicious breakfast.
- Garnish with fresh berries or a mint sprig for a festive presentation.
- Serve alongside a scoop of vanilla ice cream for a delightful dessert option.
Storage & Make-Ahead
Eggnog bread can be stored in the fridge for up to 5 days. This guarantees it remains moist.
For longer storage, it freezes well for up to 3 months. To make ahead, prepare and bake the bread, then freeze.
Thaw overnight in the fridge before serving for best results.
Reheating
To gently reheat eggnog bread, use a microwave at low power for 10-15 seconds.
An oven at 300°F for 10 minutes.
Or a stovetop with a covered pan on low heat.
Holiday Traditions and Eggnog
As I savor the last bite of warm eggnog bread, I’m reminded of how this delightful treat is more than just a dessert—it’s a cherished part of holiday traditions.
Every year, when the aroma of nutmeg and cinnamon fills my kitchen, it feels like the season’s magic has truly arrived. There’s something comforting about gathering with family, exchanging laughter and stories, while enjoying slices of this festive bread.
Eggnog itself is a symbol of the holidays for me, evoking memories of cozy evenings by the fireplace, sipping the creamy drink while snowflakes dance outside.
Incorporating it into bread adds a delicious twist to our celebrations. It’s a sweet reminder that the simplest moments often become the heart of our holiday traditions.
Final Thoughts
Give this delightful Eggnog Bread a try for a festive treat, and feel free to tweak it by adding your favorite nuts or a sweet glaze for an extra touch of holiday magic. Enjoy baking and savoring every slice!
Frequently Asked Questions
Can I Use a Different Type of Flour for Eggnog Bread?
Yes, you can use different flour types in eggnog bread. I’d recommend trying whole wheat or gluten-free flour. Just remember to adjust liquid amounts if needed. Experimenting here can lead to delightful, unique flavors and textures!
How Can I Make Eggnog Bread Gluten-Free?
To make it gluten-free, I’d suggest using a gluten-free all-purpose flour blend. Guarantee it contains xanthan gum for structure. I’ve found this swap works seamlessly, keeping the bread’s texture delightful and the flavor intact.
Is It Possible to Make Eggnog Bread Without Eggs?
Absolutely, you can make it without eggs! I’d suggest using a substitute like unsweetened applesauce or mashed bananas. They’ll maintain the moist texture while adding a hint of sweetness. It’s a delightful twist to try!
Can I Substitute the Sugar for a Healthier Option?
Absolutely, I often substitute sugar with healthier options like honey or maple syrup. These add a lovely depth of flavor. Just remember to adjust the liquid ingredients slightly to maintain the right consistency.
What Is the Shelf Life of Eggnog Bread?
I usually keep mine fresh for about 3 to 4 days at room temperature, wrapped tightly. If you refrigerate it, it can last up to a week. Just make sure it’s well-covered to prevent drying out.
Eggnog Bread
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Measuring spoons set
- 1 Spatula
Ingredients
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup eggnog
Instructions
- Preheat the oven to 350°F (175°C) and grease the loaf pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the eggnog, until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
