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!
- 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
- 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.
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 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.
- 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