eggnog bread
This festive Eggnog Bread is a delightful blend of holiday flavors and spices, perfect for breakfast or as a seasonal treat. With its moist texture and rich taste, it captures the essence of eggnog in a delicious loaf form.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 loaf pan (9x5 inches)
- 1 mixer (optional)
- 1 rubber spatula
- 1 toothpick
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup eggnog
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease the loaf pan.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Whisk together until well blended.
- In another bowl, whisk the eggs, eggnog, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix. If using, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Optionally, dust the cooled bread with powdered sugar before slicing.
Notes
This bread can be stored at room temperature for up to 3 days or in the refrigerator for a week.
It can also be frozen before or after baking. Just wrap it tightly and place it in an airtight container for up to 2 months.
Feel free to experiment with add-ins like dried cranberries or chocolate chips for a different twist.