Description
Quick Eggnog Bread is a moist and flavorful holiday loaf infused with rich eggnog and warm spices. Perfect for festive breakfasts or an afternoon treat, this easy-to-make bread combines classic winter flavors with a sweet eggnog glaze that adds an extra layer of indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 3/4 cup eggnog
- 1 large egg
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons eggnog
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggnog, large egg, melted unsalted butter, and vanilla extract until smooth and well blended.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare for Baking: Transfer the batter into the greased loaf pan and smooth the top to ensure even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make Glaze and Finish: Mix the powdered sugar with 1 to 2 tablespoons of eggnog until a smooth glaze forms. Drizzle this glaze over the cooled bread before serving.
Notes
- Do not overmix the batter to ensure a light and tender texture.
- Use fresh eggnog and quality vanilla extract for the best flavor.
- Let the bread cool completely before adding the glaze to prevent it from melting off.
- Leftover bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This bread freezes well; wrap tightly in plastic wrap and foil before freezing.
