Description
Delight in these moist and flavorful Vanilla Eggnog Mini Loaves topped with a festive crumb topping. Infused with rich eggnog and warm spices like nutmeg and cinnamon, this easy-to-make bread is perfect for holiday gatherings or cozy breakfasts. Soft, tender, and topped with a sweet crumbly crust, these mini loaves bring comforting seasonal flavors together in every bite.
Ingredients
Scale
Batter Ingredients
- 1/2 cup salted butter (softened)
- 1 box (3.4 oz) instant vanilla pudding mix (dry)
- 1/4 tsp salt (preferably sea salt)
- 1 tsp pure vanilla extract
- 1 3/4 cups prepared eggnog (non-dairy options work too)
- 1/2 tsp rum extract (optional for adult version)
- 1 cup sugar (coconut sugar optional)
- 2 eggs (room temperature)
- 1/4 tsp freshly ground nutmeg
- 2 1/4 cups all-purpose flour (King Arthur preferred)
- 2 tsp baking powder
Crumb Topping Ingredients
- 1/4 cup salted butter (cold, cubed)
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter, sugar, and dry vanilla pudding mix using a mixer until the mixture is light and fluffy, approximately 3 to 4 minutes. This step helps incorporate air for a tender texture.
- Add Wet Ingredients: Beat in the prepared eggnog, eggs, vanilla extract, and rum extract (if using) until the batter is smooth and well combined, ensuring even flavor distribution throughout.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and freshly ground nutmeg until evenly blended to prepare the leavening and spice base.
- Combine Mixtures: Gradually incorporate the dry ingredients into the wet batter, stirring gently until just combined to avoid overmixing, which can toughen the bread.
- Prepare and Fill Pans: Grease and flour four mini loaf pans to prevent sticking, then evenly distribute the batter among them, smoothing the tops with a spatula for even baking.
- Make Crumb Topping: In a small bowl, combine the cold, cubed butter, flour, sugar, cinnamon, and nutmeg. Use your fingers or a pastry cutter to blend them together until the mixture becomes crumbly.
- Add Topping: Generously sprinkle the crumb topping evenly over the batter in each loaf pan to create a sweet and spiced crust.
- Bake: Place the pans in a preheated oven set to 350°F (175°C) and bake for 35 to 40 minutes or until a toothpick inserted into the center of the loaves comes out clean, indicating doneness.
- Cool: Allow the mini loaves to cool in their pans for 10 minutes to set, then carefully transfer them to a wire rack to cool completely before serving or storing.
Notes
- Room temperature eggs help incorporate better into the batter for a smoother texture.
- For a kid-friendly version, omit the rum extract.
- Using King Arthur all-purpose flour is recommended for consistent results.
- Non-dairy eggnog alternatives will keep the recipe dairy-free.
- Store leftover loaves in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To freshen up frozen loaves, warm in a low oven for 10 minutes before serving.
