Holiday Eggnog Bread Recipe: Holidays are here! Eggnog, no matter what variety is your favorite, is the choice drink to enjoy. Have leftover eggnog in your fridge? Have no fear and make this super easy eggnog quick bread.
Remember, quick breads = made with either baking soda or baking powder. You make and bake…quick.
Yeasted breads = breads made with yeast, which takes longer time…and patience.
Tips on Making Holiday Eggnog Bread Recipe
- Use full fat eggnog. Avoid skim or low fat eggnog
- Don’t have rum extract or cannot find it? Use the real stuff or simply omit it
- Do not want it super sweet? Reduce the sugar to 1/2 cup
- Feel free to make this into a 9-inch round cake and frost it
Holiday Eggnog BreadCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy
1/2 cup unsalted butter, cubed and soften
3/4 cup white sugar
1 cup eggnog, your choice
1 teaspoon vanilla
2 teaspoon rum extract
2 1/4 cup all purpose flour
2 1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoon baking powder
- In a standing mixer with the paddle attachment, cream 1/2 cup soften unsalted butter and 3/4 cup white sugar on medium speed, until light and fluffy. About 8-10 minutes.
- In a small bowl, whisk together 2 eggs, 1 teaspoon vanilla and 2 teaspoon rum extract.
- Stop the mixer and scrape. Put on low speed and slowly add the egg mixture. Stop and scrape again.
- In a bowl, sift together dry ingredients: 2 1/4 cup all purpose flour, 2 1/4 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon salt, and 2 teaspoon baking powder. Add this to the mixer. Mix on low speed until just combined, 30-45 seconds.
- Grease a 9 inch by 3 inch loaf pan and line with parchment. Pour batter in. Optional: top with turbinado sugar.
- Bake at 350 degrees F for 45-55 minutes. After time is done, insert a toothpick or paring knife. If it comes out clean, it is done. If not bake for 5 more minutes and test again.
- Cool and enjoy!