Description
This festive Christmas Eggnog Bread is a moist, flavorful quick bread infused with classic holiday spices and rich eggnog. Perfect for breakfast or a sweet snack during the holiday season, it combines warm cinnamon, nutmeg, and vanilla with the creamy texture of eggnog. Optional pecans add a delightful crunch, making this loaf both comforting and celebratory.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup eggnog
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional
- ½ cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, nutmeg, cinnamon, and salt. This evenly distributes the leavening agents and spices throughout the bread.
- Combine Wet Ingredients: In a separate bowl, mix the eggnog, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous, which will create a moist and flavorful base for the batter.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined to avoid overmixing, which can cause a dense texture. Fold in the chopped pecans if you are using them for added texture and flavor.
- Transfer Batter: Pour the batter into the prepared loaf pan and spread it evenly to ensure consistent baking.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Let the bread cool in the pan for 10 minutes to set. Then, transfer it to a wire rack to cool completely before slicing to maintain the bread’s structure and texture.
Notes
- For an extra festive touch, sprinkle powdered sugar over the cooled loaf or drizzle with a simple glaze made of powdered sugar and eggnog.
- If you prefer a nut-free version, omit the pecans without affecting the bread’s flavor.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for up to 2 months.
- Using room temperature eggs and eggnog helps the ingredients combine more smoothly.
