Description
Eggnog Bread is a delightful holiday treat featuring a moist, spiced loaf enhanced with rum and vanilla extracts and a luscious eggnog glaze. Perfect for breakfast, dessert, or festive gatherings, this bread combines the warm flavors of cinnamon and nutmeg with the creamy richness of eggnog, delivering a cozy seasonal indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon rum extract
- ½ teaspoon vanilla extract
- 1 cup full fat eggnog
Glaze
- 1 cup powdered sugar
- 3 tablespoons full fat eggnog
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C) or 160°C for a fan oven. Line a 9×5 inch (23×13 cm) loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together for about 2 minutes until the mixture is light and fluffy, which helps create a tender crumb.
- Add Egg and Extracts: Add the large egg into the butter and sugar mixture and mix thoroughly. Then add the rum extract and vanilla extract, mixing again to evenly distribute the flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing. Then pour in 1 cup of full fat eggnog and mix gently until the batter is smooth and well incorporated.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50-55 minutes. Use a toothpick inserted in the center to test doneness; it should come out clean. If the top browns too quickly, cover it loosely with foil halfway through baking.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely to room temperature.
- Prepare the Glaze: While the bread cools, mix 1 cup powdered sugar with 3 tablespoons full fat eggnog in a medium bowl until the glaze is smooth and lump-free.
- Glaze the Bread: Place the cooled bread on a wire rack with parchment paper underneath to catch drips. Pour the eggnog glaze evenly over the top of the bread so it drips down the sides. Let the glaze set for about 15 minutes before slicing and serving.
Notes
- This Eggnog Bread is a festive and easy holiday treat bursting with warm spices and a hint of rum flavor, making it perfect for seasonal breakfasts or desserts.
- The moist crumb and eggnog glaze create a rich texture and flavor that pairs wonderfully with morning coffee or afternoon tea.
- If you prefer, the rum extract can be substituted with 1 tablespoon of actual rum for a bolder flavor.
- Make sure all refrigerated ingredients are brought to room temperature for best mixing and texture.
- Storing the bread in an airtight container at room temperature will keep it fresh for up to 3 days; refrigerate if keeping longer.
Nutrition
- Serving Size: 1 slice
- Calories: 275 kcal
- Sugar: 29 g
- Sodium: 161 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 51 mg
