Eggnog Bread
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
1 loaf
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Cuisine
Canadian, Vegetarian
Eggnog Bread
Description
The bread batter is made by mixing all-purpose flour with sugar, salt, baking powder, ground cinnamon, and nutmeg. Wet ingredients include eggnog, vegetable oil, beaten eggs, vanilla, and rum extracts that add festive aroma and moistness. After combining, the batter is poured into a greased loaf pan and baked at 350°F for about 65-70 minutes until a toothpick inserted comes out clean.
This bread has a tender crumb from the eggnog and oil, with warm spice notes carried by cinnamon and nutmeg. The subtle rum and vanilla extracts deepen the flavor profile reminiscent of the traditional holiday drink. Once completely cooled, the bread is topped with a simple eggnog glaze made from powdered sugar, eggnog, vanilla, rum extract, and a touch of nutmeg, which adds sweetness and a glossy finish.
Eggnog Bread is suited to sliced servings served at breakfast or alongside coffee or tea during festive occasions. It can be sliced and stored, making it convenient for sharing or gifting.
Ingredients
For the bread:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup eggnog
- 1/2 cup vegetable oil or canola oil
- 2 egg slightly beaten, large
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
For the eggnog glaze:
- 1 cup powdered sugar
- 3 tablespoons eggnog
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg.
- In a separate medium bowl, combine the eggnog, oil, eggs, vanilla extract, and rum extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
- Bake for 65-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- While the bread is cooling, make the eggnog glaze. In a small bowl, whisk together powdered sugar, eggnog, vanilla extract, rum extract, and nutmeg. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.
- Note-if the cake isn't done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.
User Reviews
Overall Rating
4.4
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