Description
Moist, warmly spiced, and topped with a sweet eggnog glaze, this Christmas Eggnog Bread brings festive flavor to every slice. Easy to make and perfect for gifting, brunches, or holiday dessert tables.
Ingredients
Scale
Dry ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon cinnamon
Wet ingredients:
- 1 large egg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 1 cup eggnog (store-bought or homemade)
- 1 teaspoon vanilla extract
Optional mix-ins:
- ½ cup chopped pecans or walnuts
Glaze (optional):
- ½ cup powdered sugar
- 2–3 tablespoons eggnog
- Pinch of nutmeg
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon until well combined.
- Combine wet ingredients: In a large bowl, whisk the egg, granulated sugar, brown sugar, vegetable oil (or melted butter), eggnog, and vanilla extract until the mixture is smooth and uniform.
- Blend wet and dry ingredients: Gradually stir the dry ingredients into the wet mixture until just combined—avoid overmixing to keep the bread tender.
- Add nuts (optional): Fold in chopped pecans or walnuts if using, distributing evenly throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze (optional): Mix powdered sugar with 2–3 tablespoons of eggnog until smooth. Drizzle over the cooled loaf and dust with a pinch of nutmeg for a festive finish.
Notes
- Use room-temperature ingredients to create a smooth batter.
- Allow the bread to cool completely before glazing to prevent the glaze from melting.
- Store the bread at room temperature for up to 3 days or freeze slices for up to 2 months.
