Inspired by Melissa’s Southern Kitchen, this Eggnog Bread is another successful recipe from this past Christmas season. I am a huge fan of eggnog and I thought it was time to use it in a recipe! Even if you’re not a seasoned bread maker, you’ll be able to make this dish. The bonus is that your home will also smell amazing. Next year, I may try adding almond slices to it- so it is open for experimentation and your own personal touches too!

A small note before baking: since I’m still trying to improve my baking skills, I recommend keeping an eye on the bread as you bake it. Depending on your oven, it may need different baking times. I found it was starting to brown far too quickly while remaining raw on the inside. (I messaged my Mom asking for advice quite a bit at this point- I was getting frustrated. Thanks, Mom!) I covered the top with parchment paper to prevent it from burning and lowered the heat. Thankfully, this was exactly what it needed. In the future, I will be lining the entire pan before putting the batter in.

Eggnog Bread

Ingredients

2 1/2 cups All-Purpose Flour
2 tsp Baking Powder
1/2 tsp each Baking Soda, Salt, Ground Nutmeg
1/4 tsp Cinnamon
1 1/4 cup Whole-Fat Eggnog
1 cup Granulated Sugar
1/2 cup Vegetable Oil
3 tsps Pure Vanilla Extract
2 Large Eggs

Glaze:

1 cup Powdered Sugar
2 tsp Vanilla Extract
1/8 tsp Ground Nutmeg
2-4 Tbsp Eggnog

Instructions

Preheat oven to 350°F.

Line a 9 x 5-inch loaf pan with parchment paper and set aside. You can grease the pan with butter or baking spray but after making this recipe the first time, the outside got a lot darker than I had wanted. This can happen due to numerous factors. Lining the pan not only prevents it from getting so dark, but it’s also easier to remove.

Set aside.

Whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium-sized mixing bowl.

In a different bowl, whisk together eggnog, sugar, oil, and vanilla extract with the eggs until fully combined. Add the wet ingredients to the dry ingredients, being careful to not over-mix. It should be just until everything is fully moistened.

Pour the batter evenly into the pan.

Bake for 50-60 minutes until golden and a tester toothpick comes out clean. I would insert the toothpick into various spots of the bread- small areas may be less baked than others throughout.

Make the glaze by whisking the powdered sugar, vanilla extract, and nutmeg. Then, a little bit at a time, add enough eggnog to reach a drizzle consistency.

Once baked, cool the bread in the pan for 20 minutes, then remove it and place it on a cooling rack. Drizzle the glaze on the warm bread until all of it is used. When serving, slice the bread and enjoy!

Enjoy!

Store eggnog bread chilled in the refrigerator in an airtight container for up to 5 days.

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