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Eggnog Bread

Eggnog Bread

September 1, 2019 //  by Bella//  2 Comments

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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 recipes 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.

If you are watching your diet give our low fat eggnog a try, you will love it!

Eggnog Bread

All the fabulous flavors of eggnog – baked into a delicious and aromatic loaf.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 223 kcal

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.
Keyword eggnog, eggnog bread

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

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Category: Eggnog Recipes

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Comments

  1. AvatarEggnog Girl

    October 4, 2019 at 3:03 am

    4 stars
    Thanks for the good idea about using up leftover eggnog. However, I didn’t think the bread had a strong eggnog flavor. I sprinkled more ground nutmeg and cinnamon on top of it. Next time I might add a clove to the wet ingredients, then remove before adding dry ingredients.

    Reply
    • BellaBella

      October 5, 2019 at 10:03 pm

      Thanks for your feedback – adding a clove is a great idea to give your eggnog bread some extra spice 🙂

      Reply

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About Me

Bella

Bella

Hi, I’m Bella.

I studied food and nutrition and try to apply what I learned to my recipes. The aim of my website is to share food that is both quick and easy to make, yet healthy and nutritious while keeping an eye on the budget! It is a lot to juggle, I know. 🙂

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