Eggnog Bread
This Eggnog Bread is a quick bread, lightly spiced with nutmeg, and packed with the warm, cozy flavor of holiday eggnog.
Servings: 12 slices
Calories: 314kcal
Ingredients
Bread
- 2 large eggs, room temperature, beaten
- 1 cup (200 g) granulated sugar
- 1 cup (254 g) eggnog, homemade or store-bought
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground nutmeg
Eggnog Glaze
- 1 cup (125 g) confectioners' sugar
- 3 tablespoons eggnog, homemade or store-bought
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
- To a large bowl, add beaten eggs, granulated sugar, eggnog, melted butter, and vanilla extract. Whisk until fully combined.
- In a separate medium bowl, whisk together flour, baking powder, kosher salt, and nutmeg.
- Add the dry ingredients to the wet ingredients. Stir gently until just combined; do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, loosely cover with foil during the last 15 minutes of baking.
- Let the bread cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.
- While the bread cools, whisk together confectioners' sugar, eggnog, and vanilla extract until smooth. The glaze should be pourable but not runny. If it’s too thick, add a splash more eggnog; if too thin, add a bit more sugar.
- Drizzle the glaze over the cooled bread.
Nutrition
Serving: 1slice with glaze | Calories: 314kcal