eggnog bread
Eggnog bread is a delightful holiday treat that combines the rich flavors of eggnog with the comforting texture of bread. Perfect for breakfast or as a sweet snack, this recipe is sure to become a seasonal favorite.
Equipment
- 1 mixing bowl
- 1 loaf pan (9x5 inches)
- 1 whisk
- 1 wooden spoon or spatula
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ cup eggnog
- ½ cup vegetable oil Can replace some with melted butter for added richness.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped nuts Optional.
- ½ cup raisins or cranberries Optional.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon until well combined.
- In another bowl, mix the eggnog, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.
- If using, fold in the chopped nuts and raisins or cranberries gently.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added richness, you can replace some of the vegetable oil with melted butter.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
This bread can be served plain, toasted, or topped with butter for a delicious treat.