Eggnog Bread
Eggnog bread is the essence of the holiday season captured in a loaf, featuring rich, creamy flavors and warm spices.
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and light texture.
- 1 teaspoon Baking powder Leavening agent for fluffiness.
- 1 teaspoon Baking soda Works with baking powder for optimal rise.
- 1/2 teaspoon Salt Enhances flavors.
- 1 teaspoon Ground nutmeg Adds warmth and depth.
- 1 teaspoon Ground cinnamon Complements nutmeg and adds aroma.
Wet Ingredients
- 1/2 cup Unsalted butter, softened Provides richness and moisture.
- 1 cup Granulated sugar Sweetens the bread.
- 2 large Eggs Acts as a binder and adds richness.
- 1 cup Eggnog Infuses the bread with flavor.
- 1 teaspoon Vanilla extract Enhances overall flavor.
- 1/2 cup Chopped nuts (optional) Adds texture and flavor.
For Dusting
- Powdered sugar For dusting, optional.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the eggnog and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- If using nuts, fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Store leftover bread in an airtight container at room temperature for up to three days.