Eggnog Bread
This moist eggnog bread recipe with rum glaze tastes like the holidays with flavors of nutmeg, vanilla, and rum baked into a tender loaf.
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes
Servings: 10 slices; makes (1) 8x4-inch loaf
Ingredients
For the Eggnog Bread:
- ¼ cup unsalted butter (1/2 stick), at room temperature
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup white whole wheat flour or whole wheat pastry flour, or substitute additional all-purpose flour
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon freshly grated nutmeg (it's an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it)
- ¼ teaspoon kosher salt
- 1 cup prepared eggnog (I used Trader Joe's light eggnog)
- 1 tablespoon rum or brandy or bourbon (or substitute an additional tablespoon eggnog)
For the Glaze:
- ½ cup powdered sugar (4 ounces)
- 1 ½ tablespoons rum or brandy or bourbon (whichever you used in the loaf), or eggnog
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8×4-inch loaf pan, then line it with parchment paper so that some of the paper hangs out the sides like handles. Lightly grease the pan once more, then set it aside.
- In a large mixing bowl, beat together the butter and sugar until smooth. Add the eggs one at a time, beating for 1 minute and scraping down the bowl after each addition. Beat in the vanilla extract.
- In a separate bowl, stir together the all-purpose flour, white whole wheat flour, baking powder, nutmeg, and salt.
- With the mixer running on low speed, add one-third of the flour mixture, then half of the eggnog and all of the rum, the next one-third of the flour mixture, the remaining half of the eggnog, then the final one-third of the flour. Fully incorporate the ingredients between additions before adding the next. Scrape the batter into the prepared loaf pan.
- Bake the eggnog bread until pale golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then remove from the pan by lifting with the parchment handles. Place on a cooling rack.
- When the loaf is mostly cooled but still warm to the touch, whisk together the glaze ingredients (powdered sugar and rum/brandy/bourbon or eggnog) in a small bowl.
- Drizzle the glaze over the loaf, then allow the loaf to stand until the glaze is set and dry. Slice and serve.
Notes
- TO STORE: Leftover eggnog bread can be stored in an airtight container at room temperature for up to 3 days.
- TO FREEZE: Eggnog bread may be wrapped tightly with plastic and foil and stored in the freezer for up to 3 months. Defrost overnight in the fridge and then let come to room temperature before serving.
Nutrition
Serving: 1(of 10)Calories: 264kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgPotassium: 104mgFiber: 2gSugar: 16gVitamin A: 194IUVitamin C: 1mgCalcium: 107mgIron: 1mg
