Eggnog Bread

All the fabulous flavors of eggnog – baked into a delicious and aromatic loaf.

It’s no secret that I’m the world’s greatest eggnog fan – I love *everything* eggnog! As such, I’m always looking for new ways to incorporate eggnog into my life and my kitchen.

The first time I made eggnog bread was actually a bit of an accident. I had planned to make regular bread, but only realized at the last minute that I was out of milk. I had some leftover eggnog in the refrigerator from the day before, so substituted it for full cream milk. I added in an extra dash of spice and a splash of rum – and it worked! Since then, I’ve made my eggnog bread several times every year, and it’s always a winner.

You can enjoy this yummy bread for breakfast, morning or afternoon tea, or as a dessert. I’ll give you some customizing and serving suggestions at the end.

Print Recipe

4 from 1 vote

Eggnog Bread

All the fabulous flavors of eggnog – baked into a delicious and aromatic loaf.

Prep Time5 mins

Cook Time50 mins

Total Time55 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: eggnog, eggnog bread

Servings: 10 slices

Calories: 223kcal

Equipment

• Oven

Ingredients

• 2½ cups all purpose flour (plain flour)
• 2 eggs (lightly beaten)
• 1½ cups eggnog
• 1 cup sugar
• ½ cup butter (softened)
• 2 teaspoons baking powder
• 2 teaspoons rum or rum flavoring
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon

Instructions

• Preheat oven to 360 degrees F (or 180 degrees C).
• Grease & flour (or line with parchment paper) a 9 x 6 x 3 inch (or 23 x 12 x 6cm) loaf tin.
• In a large bowl, combine sugar, beaten eggs, eggnog, rum/ rum flavoring, vanilla extract, and softened butter.
• Sift flour, baking powder, salt, nutmeg, and cinnamon into the eggnog mixture.
• Stir util just combined. (Do not over-stir!)
• Scoop dough into prepared greased (or papered) loaf tin.
• Bake in preheated oven for 50 minutes.
• Remove from oven and check for doneness with skewer.
• If cooked, allow eggnog bread to cool in the loaf tin for 10 minutes, then turn out onto a cooling rack. Allow to cool completely on cooling rack before cutting into thick slices.

Notes

You can use store-bought eggnog, or you can use one of my homemade eggnog recipes.

Options

I have several suggestions about how you can customize this eggnog bread recipe to make it your own. (Please just remember that any additional ingredients will increase the calorific content.)

Add-ins

• Add 1/3 cup chopped nuts to the dough just before baking.
  For example, chopped pistachios or pecans, or slivered almonds.
• Sprinkle 1/4 teaspoon sesame seeds around the base of the loaf tin, and then another 1/4 teaspoonful on top.
• Substitute 1 cup of the all purpose flour with wholemeal flour.
• Stir 1/3 cup chopped dates, dried apricots, or dried cranberries to the dough before baking.
• For choc-chip eggnog bread, stir 1/2 cup chocolate chips through the dough before baking.
• Just before baking, tip dough out onto a board and roll in a ground cinnamon & sugar mix. Once dough is coated, place in loaf tin and bake as usual.

Serving suggestions

• Lightly toast slices, melt a small pat of butter on top, and sprinkle with a ground cinnamon & sugar mix.
• Serve with butter & honey/ marmalade/ jelly (jam).
• Add slices of banana and strawberry to the top of each slice, and finish with a dollop of whipped cream.
• Smear slice of eggnog bread with a little pumpkin pie filling. Toast lying flat in a toaster oven for 10 minutes, or until eggnog bread edges are toasted. You could add a dollop of whipped cream before serving.
• Toast slices to a medium doneness, spread with butter, then cut each slice into 6 squares. Serve as finger food with eggnog or your favorite beverage.

I really hope you enjoy my yummy eggnog bread recipe as much as I do. If you have any other add-in or serving suggestions, I’d love to hear them.

Until next time!
Love & eggnog everything, Bx