Description
This festive Holiday Eggnog Bread is a moist and flavorful quick bread infused with classic eggnog and warm nutmeg spices. Topped with a sweet eggnog glaze and a sprinkle of nutmeg, it’s perfect for celebrating the season as a sweet breakfast treat or dessert.
Ingredients
Scale
Bread
- 2 eggs beaten
- 3/4 cup granulated sugar
- 1 cup eggnog
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 1/4 teaspoons ground nutmeg
- 1/2 teaspoon salt
Icing
- 1 cup powdered sugar sifted
- 2 tablespoons eggnog
- dash of nutmeg
- nutmeg for garnish
Instructions
- Prepare the Pan: Grease the bottom of a 9″ x 5″ loaf pan with cooking spray or butter and set aside.
- Preheat Oven: Preheat your oven to 350°F to ensure even baking temperature.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a large bowl, mix the beaten eggs, granulated sugar, melted and cooled butter, eggnog, and vanilla extract thoroughly until smooth.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, stirring gently until all ingredients are just combined without overmixing.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for about 5 minutes. Then invert onto a cooling rack to cool completely.
- Prepare the Icing: In a small bowl, gradually mix the powdered sugar with eggnog one tablespoon at a time until you reach a smooth, pourable consistency. Stir in a dash of nutmeg.
- Glaze and Garnish: Pour the icing over the cooled bread and sprinkle additional nutmeg on top for garnish. Allow icing to set before serving.
Notes
- For best flavor, use fresh eggnog, either store-bought or homemade.
- If you prefer a spicier bread, increase the nutmeg slightly or add a pinch of cinnamon.
- Ensure the melted butter is cooled before mixing to prevent cooking the eggs.
- Use a toothpick to check doneness; if it comes out sticky, bake for an additional 5 minutes.
- The icing consistency can be adjusted by adding more powdered sugar for thickness or more eggnog for thinness.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
