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It’s moist and tender Eggnog Bread It is a typical holiday instant bread. With flavors of vanilla, nutmeg and rum, even if you don’t usually like eggnog, you will fall in love with it at Christmas brunch!
In theory, eggnog is ideal Holiday drink (as is Mulled wine).
It tastes pleasant, thick and creamy, and actually needs to be diluted with bourbon or rum.
However, it is also so incredibly indulgent that I crave a small glass of eggnog every holiday.
no longer. Not less.
Eggnog bread, however, I can happily swallow bread after bread without getting tired of its warm spice and buttery softness (ibid.) Pumpkin Coffee Cake).
In fact, this kind of eggnog bread is very pleasant, and I always designate a permanent “eggnog bread knife” to be stored with the bread.
I often go back to scrape another piece, otherwise we will run out of clean knives when the eggnog bread is in the house!
5 star reviews
“I just made this delicious bread! This is a wonderful way to use my last glass of eggnog.”
— Abby —
How to make eggnog bread
Reminiscent of pound cake (or this Buttermilk Cake), the eggnog bread is dense and creamy.
Enjoy breakfast and coffee or dessert on a cold winter night (perhaps with a cup of Easy homemade hot chocolate).
These ingredients
- flour. A 50/50 mixture of all-purpose whole wheat flour and white whole wheat flour increases the benefits of whole wheat and has a light and mild taste that is almost imperceptible (I use this mixture in many of my favorite products Quick bread recipe).
- EggnogAlthough eggnog is too much to drink regularly, it is an excellent holiday instant bread ingredient because it adds fat and sweetness, and is both moist and soft.
- butter + Sugar. Makes the bread delicious, and also helps to make the eggnog bread with attractive plush texture.
- Egg. For soft and soft crumbs.
- rum. If someone doesn’t try to add some wine to the eggnog, it’s not a holiday.
- baking powder. Give this bread a lift and a rise.
- vanilla. Replenish rum and enhance the flavor of eggnog.
- nutmeg. This woody, aromatic spice is the soul mate of eggnog (it’s in Cream Cheese Banana Bread).
hint!
I strongly recommend that you grind the whole nutmeg fresh by yourself. Believe me, especially in such recipes, nutmeg is going to shine.
- Powdered sugar. Mixed a little Rum is the perfect drunken glaze and can be drizzled on this bread.
direction
- Stir the butter and sugar together. Then add eggs and vanilla. Stir the dry ingredients together.
- Gradually add flour, eggnog, and rum alternately. Transfer to a bread pan lined with grease and parchment paper.
- Bake the eggnog bread at 350 degrees F for 50 to 60 minutes.
- Mix the glaze. When the bread is mostly cool, drizzle the bread. enjoy your meal!
Storage tips
- StoreThe remaining eggnog bread can be stored in an airtight container at room temperature for up to 3 days.
- freeze. Eggnog bread can be tightly wrapped with double layers of plastic and foil and stored in the refrigerator for up to 3 months. Thaw in the refrigerator overnight and then reach room temperature before serving.
What to serve with eggnog bread
Breakfast and brunch
Goat Cheese Quiche
Side dish
Potato cake casserole
Breakfast and brunch
Oven roasted bacon
Recommended tools for making this recipe
The best stand mixer
This KitchenAid stand mixer has a capacity of 7 quarts and can provide enough mixing and kneading for a family. It is also made of high-quality components.
I’m glad that my eggnog restriction only applies to its liquid form, because it’s time to change to another one piece A loaf of eggnog bread!
Frequently asked questions
I haven’t tried this recipe with a dairy-free eggnog substitute, so trying this exchange will be an experiment. However, I think it will work. If you try, I would love to know your results.
The best way to describe the taste and consistency of eggnog is melted vanilla ice cream or unset mousse, flavoured with nutmeg, cinnamon, and/or cloves. It is very rich and super creamy.
good idea! I haven’t tried any blends myself, but I can see that 1/2 cup of dried cranberries, cherries, and even raisins taste great in this bread. Pecans or walnuts would be another attempt to consider. (Be sure to check Cranberry Orange Muffins.)
Eggnog bread:
- 1/4 Cup Unsalted butter (1/2 stick), at room temperature
- 1/2 Cup granulated sugar
- 2 Big egg in room temperature
- 1 teaspoon Pure vanilla extract
- 1 Cup All-purpose flour
- 1 Cup White whole wheat flour Or whole wheat pastry flour, or substitute extra all-purpose flour
- 1 Spoon Aluminum-free baking powder
- 1/2 teaspoon Freshly grated nutmeg (This is an amazing flavor upgrade that can grind your own nutmeg. I use This zester go a head)
- 1/4 teaspoon Kosher salt
- 1 Cup Prepared eggnog (I used Trader Joe’s light eggnog)
- 1 Spoon rum Or brandy or bourbon (or substitute a tablespoon of eggnog)
For glazing oil:
- 1/2 Cup Powdered sugar (4 oz)
- 1 1/2 Spoon rum Or brandy or bourbon (whatever you use in your bread), or eggnog
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Place a shelf in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8×4 inch loaf pan and line it up with parchment paper so that some paper hangs from the sides like handles. Gently grease the pan again and set it aside.
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In a large mixing bowl, whisk the butter and sugar until smooth. Add eggs one at a time, beat for 1 minute, scraping the bowl off after each addition. Add vanilla extract.
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In a separate bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, nutmeg, and salt.
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With the mixer running at low speed, add a third of the flour mixture, then half of the eggnog and all the rum, the next third of the flour mixture, the remaining half of the eggnog, and then The last one-one third of the flour. Before adding the next one, completely combine the ingredients between additions. Scrape the batter into the prepared bread pan.
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Bake the eggnog bread until light golden brown, with a clean toothpick inserted in the center, for 50 to 60 minutes. Let cool in the pan for 10 minutes, then use the parchment paper handle to remove it from the pan. Put it on the cooling rack.
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When the bread is mostly cool but still warm to the touch, whisk together the glaze ingredients (icing sugar and rum/brandy/bourbon or eggnog) in a small bowl.
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Pour the glaze on the bread and let the bread sit until the glaze is set and dry. Slice and serve.
- Store: The remaining eggnog bread can be stored in an airtight container at room temperature for up to 3 days.
- freeze: Eggnog bread can be tightly wrapped in plastic and foil and stored in the refrigerator for up to 3 months. Thaw in the refrigerator overnight and then reach room temperature before serving.
service: 1(10 in total)Calories: 264Kcalcarbohydrate: 35Gprotein: 8Gfat: 10GSaturated fat: 5GPolyunsaturated fat: 1GMonounsaturated fat: 3GTrans fat: 1Gcholesterol: 57MilligramsPotassium: 104Milligramsfiber: 2Gsugar: 16GVitamin A: 194international unitVitamin C: 1Milligramscalcium: 107Milligramsiron: 1Milligrams
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Don’t let Christmas cookies take away all the baking attention this holiday season. Try one of the following holiday instant bread recipes:
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