You’ll love the simplicity of this delicious quickbread made with eggnog!
Eggnog bread is an easy yet tasty holiday snack, dessert, or breakfast! It also makes a great edible gift.
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Growing up, my grandmother bought eggnog every Christmas. And although it was always a bit too thick for my taste (I diluted it with milk to remedy that!), I’ve always loved the pairing of warm spices and sweetness in a glass of the holiday beverage.
Now that I’m an adult, I love adding a splash of eggnog to my coffee in the morning, and of course I adore making eggnog desserts every holiday season.
For instance, I love making an easy eggnog bundt cake using a doctored-up cake mix. And this eggnog ice cream pie is a cool and creamy treat. And look at how lovely this eggnog custard pie is! And of course, this eggnog pound cake is a dream come true.
I’ve even been known to make eggnog french toast casserole for a Christmas morning breakfast!
But this easy eggnog bread is perhaps my favorite, because it’s simple to make and everyone loves it.
Eggnog Quickbread for Christmas
Quickbreads are one of my favorite things to make, because they’re so versatile. Since they aren’t yeast breads, there’s no rising time.
It’s similar to making a cake–you just mix up the batter and bake it in a loaf pan. Easy peasy!
Not only that, but quickbreads can pull double duty as breakfast, dessert, snack, or handmade gift. Some of my favorite Christmas quickbreads are this holiday pistachio bread and this cranberry cream cheese bread.
You can serve the slices plain, or add them to a cookie tray for some variety. You can top the bread with an eggnog glaze if desired, or serve it with a dollop of whipped cream.
You could also warm the slices and top them with a scoop of ice cream and a drizzle of caramel sauce, if you’re feeling fancy.
Or wrap up a loaf (or mini-loaf) and tie with a ribbon for gifting to friends, neighbors, or teachers!
No matter how you enjoy it, it’s sure to be a crowd-pleasing hit. Plus, you can make it ahead of time and freeze it for later!
How to Make Eggnog Bread
It’s really easy to make this simple bread!
Ingredients You’ll Need:
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Rum extract (optional)
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground nutmeg
- French vanilla instant pudding mix
How to Make It:
(Full printable recipe is available below)
Combine wet ingredients. First, you’ll cream together the butter and sugar. Add in the eggs, along with vanilla extract (and rum extract, if using). Mix to combine.
Combine dry ingredients. Next, you’ll whisk together the dry ingredients, including flour, salt, baking powder, cinnamon, nutmeg, and french vanilla pudding mix.
Make the batter. Next, you’ll alternate adding the flour mixture and the eggnog to the batter, beginning and ending with the flour mixture.
Add batter to pans. Last, you’ll divide the batter between two prepared loaf pans.
Bake. Last, you’ll bake for about 50-60 minute, or until a toothpick inserted in the center comes out clean. Let cool before slicing.
Notes and Adaptations:
- This bread freezes well. Simply cool the loaves completely, then double-wrap well with plastic wrap before freezing.
- Feel free to top with an eggnog glaze if you want, such as the one used on this eggnog bundt cake.
- You can add a teaspoon of rum extract to the batter if you’d like, but it is totally optional.
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- Optional: 1 tsp rum extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3.4-oz french vanilla instant pudding mix
- 1 cup eggnog
- Grease two 8x4" loaf pans and preheat oven to 350F.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy.
- Add eggs, one at at ime, mixing well after each addition. Add vanilla extract and rum extract, if using. Mix to combine.
- In a separate mixing bowl, whisk together flour, salt, baking powder, cinnamon, nutmeg, and french vanilla pudding mix,.
- With the mixer on low speed, alternate adding the dry ingredients and the eggnog to the mixer, beginning and ending with the dry ingredients, mixing just until combined.
- Divide batter between two prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before serving.
- This bread freezes well! Simply cool completely, then double-wrap loaves tightly in plastic wrap.
- The addition of rum extract is entirely optional. I don't personally add it, because I don't love the flavor of rum. But if it's a quintessential part of your eggnog, go ahead and add it!
Amount Per Serving: Calories: 421Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 114mgSodium: 221mgCarbohydrates: 54gFiber: 1gSugar: 37gProtein: 6g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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