eggnog bread
This delightful eggnog bread is a festive treat that captures the essence of the holiday season. Fluffy and rich, this loaf is infused with the flavors of classic eggnog, making it a perfect addition to your holiday breakfast or dessert table.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk or electric mixer
- 1 spatula
- 1 9x5 inch loaf pan
- 1 measuring cups
- 1 measuring spoons
- 1 toothpick for testing
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup eggnog
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the 9x5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined.
- In a medium mixing bowl, beat the eggs. Add the eggnog, melted butter, and vanilla extract, then mix until combined.
- Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Notes
This bread can be stored in an airtight container at room temperature for up to three days, or you can freeze it for longer storage.
For an extra festive touch, consider glazing the cooled bread with a simple powdered sugar glaze or sprinkling it with powdered sugar before serving.