Description
This Eggnog Bread is a festive holiday bread featuring warm spices like cinnamon and nutmeg, enriched with creamy eggnog and a touch of rum flavor. Finished with a sweet eggnog glaze, it offers a moist, flavorful treat perfect for breakfast or dessert during the holiday season.
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 Oven and Prepare Pan: Preheat your oven to 350°F (180°C) or 160°C for a fan oven. Line a 9×5 inch (approx 23×13 cm) loaf pan with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, blend the softened unsalted butter with the granulated sugar for about 2 minutes until light and fluffy, which helps create a tender crumb.
- Add Egg and Extracts: Incorporate the large egg into the butter-sugar mixture and mix well. Then add rum extract and vanilla extract, mixing again to evenly distribute the flavors.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter. Then pour in the full fat eggnog and mix until the batter is smooth.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading evenly.
- Bake the Bread: Bake in the preheated oven for 50-55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked. If the bread’s top browns too quickly, cover it loosely with aluminum foil halfway through baking.
- Cool the Bread: Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Glaze: While the bread cools, whisk together powdered sugar and 3 tablespoons of full fat eggnog in a medium bowl until smooth and pourable.
- Glaze the Bread: Place the cooled bread on a wire rack with parchment paper underneath and pour the glaze over the top, allowing it to drip down the sides. Let the glaze set for at least 15 minutes before slicing and serving.
Notes
- This Eggnog Bread makes a great holiday treat that’s easy to prepare and bursting with festive flavors from warm spices and rum extract.
- The bread has a rich, moist crumb that works wonderfully for breakfast, snack, or dessert.
- The creamy eggnog glaze not only adds sweetness but keeps the bread moist.
- If you prefer, you can substitute rum extract with brandy extract or leave it out for an alcohol-free version.
- Be careful not to overmix the batter once the dry ingredients are added to avoid a dense loaf.
- If your oven runs hot, tent the bread with foil earlier to prevent over-browning.
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
