Description
This festive Christmas Eggnog Bread is a moist and flavorful holiday treat, combining the rich, creamy taste of eggnog with warm spices and a hint of rum flavor. Perfect for serving at holiday breakfasts or as a sweet snack during the season.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup melted butter
- 1 cup eggnog
- 2 tbsp rum flavor extract
- 1 tsp vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to ensure even baking.
- Prepare the Pan. Grease the bottom of a 5×9-inch loaf pan to prevent sticking.
- Mix Wet Ingredients. In a large bowl, whisk the eggs. Then add sugar, melted butter, eggnog, rum flavor extract, and vanilla extract, mixing until the mixture is smooth and well combined.
- Mix Dry Ingredients. In a separate bowl, combine the all-purpose flour, baking powder, salt, and nutmeg, ensuring they are evenly distributed.
- Combine Ingredients. Gradually stir the dry ingredients into the wet eggnog mixture. Mix gently and only until just combined to avoid overmixing, which can make the bread tough.
- Pour & Bake. Pour the batter into the prepared loaf pan. Bake in the preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool. Allow the bread to cool in the pan for about 11 minutes, then transfer it to a wire rack to cool completely.
- Store. Once fully cooled, wrap the bread in plastic wrap and store it in the refrigerator to maintain freshness.
Notes
- Make sure to not overmix the batter to keep the bread light and fluffy.
- This bread pairs well with a dusting of powdered sugar or a light glaze if desired.
- For a boozy variation, substitute rum flavor extract with actual rum (reduce to 1 tbsp).
- Allow the bread to cool completely before slicing to ensure clean cuts.
- Store wrapped in the refrigerator for up to 5 days or freeze for longer storage.
