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Eggnog Bread

Moist and Delicious Eggnog Bread

This eggnog bread recipe creates a wonderfully moist and flavorful loaf, perfect for holiday gatherings or a cozy treat any time of year. The rich eggnog flavor shines through in every bite.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups All-purpose flour (190g)
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground cloves
  • 0.5 teaspoon Salt
Wet Ingredients
  • 0.5 cup Unsalted butter, softened (115g)
  • 1.75 cups Granulated sugar (350g)
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Eggnog (240ml)

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (large and medium)
  • Electric Mixer (handheld or stand)
  • Wooden Skewer
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, cloves, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy using an electric mixer.
  4. Beat in eggs one at a time, then stir in the vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  6. Gently stir in the eggnog until batter is smooth.
  7. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, use homemade eggnog. A glaze made with powdered sugar and a little eggnog can be drizzled over the cooled bread. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.