Eggnog Bread
User Reviews
5
Eggnog Bread
Description
Eggnog Bread combines beaten eggs, eggnog, and melted butter with flour, baking powder, salt, and nutmeg to create a blend that bakes into a rich, tender loaf. The rum and vanilla extracts provide subtle aromatic notes that complement the traditional holiday flavors. This bread produces a soft crumb with a delicate vanilla and spice flavor from the nutmeg and rum.
Baked in a greased loaf pan at a moderate temperature, the bread develops a gentle crust while remaining moist inside. An eggnog glaze made from powdered sugar and eggnog is applied after baking, adding a sweet coating that softens the crust and enhances the flavor. The bread is well suited for serving sliced with butter or as a sweet breakfast bread or snack.
The recipe's notes suggest storing the bread wrapped at room temperature for several days and reheating slices briefly to restore softness. The glaze can be spiked with rum for additional flavor if desired. Testing doneness with a toothpick ensures the bread is baked fully without drying out.
Ingredients
- 2 large egg beaten
- 3/4 cup granulated sugar
- 1 cup eggnog
- 1/2 cup butter melted and cooled, unsalted
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground nutmeg
- 1/2 teaspoon salt
Eggnog Glaze
- 1 cup powdered sugar
- 2 tablespoons eggnog can use up to 4 tbsps if you'd like a thinner glaze
- nutmeg dash
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9x5 inch loaf pan with cooking spray or butter, then set aside.
- In a mixing bowl, combine flour, baking powder, salt and nutmeg. Whisk ingredients together then set aside.
- In a large bowl, combine beaten eggs, granulated sugar, melted (and cooled) butter, eggnog, rum and vanilla extracts, and mix well to combine.
- Add the dry mixture to the eggnog mixture and stir until batter is combined. Do not overmix.
- Pour mixture into the prepared pan and bake for 35-45 minutes.
- Check the bread before the time is up to make sure it is baked through completely. Test this by sticking a toothpick into the center, and if it comes out clean the bread is ready to come out. Take the bread out of the oven and let it sit in the pan for 5 minutes before transferring it to a cooling rack.
- While the bread bakes, prepare the icing. In a small bowl, combine powdered sugar, and eggnog and mix until smooth. Additional eggnog can be added to thin out the glaze to reach your desired texture. Add in a dash of nutmeg for a little extra nutmeg flavor. Allow the bread to cool completely before drizzling the icing over the top. Slice the bread, serve and enjoy!
Notes
- Store the bread wrapped tightly at room temperature for 3 to 4 days to maintain freshness.
- Heat individual slices briefly in the microwave for 5-10 seconds to warm before serving.
- For a richer glaze, substitute half of the eggnog in the icing with rum for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 98mg | 33% |
| Sodium | 186mg | 8% |
| Potassium | 221mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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