Description
This Eggnog Bread is a delightful and moist quick bread infused with classic holiday flavors of nutmeg and eggnog. Perfect for festive occasions or a cozy winter treat, this easy-to-make loaf features a tender crumb and a sweet eggnog glaze on top, making every bite rich and flavorful.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup eggnog
- 1 teaspoon vanilla extract
Glaze
- ¾ cup powdered sugar
- 2 to 3 tablespoons eggnog
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, beat the eggs and granulated sugar until light and frothy. Then, add the melted butter, vanilla extract, and eggnog, mixing until smooth and well blended.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake the Bread: Place the pan in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when ready.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: Mix the powdered sugar with 2 to 3 tablespoons of eggnog until smooth to create a glaze. Drizzle the glaze over the cooled bread and let it set before slicing and serving.
Notes
- Be careful not to overmix the batter to ensure a light and tender bread.
- If you prefer a stronger eggnog flavor, you can add an extra ¼ teaspoon of nutmeg or a pinch of cinnamon.
- For a dairy-free version, substitute the eggnog and butter with plant-based alternatives.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; wrap it tightly and freeze for up to 2 months.
