Eggnog Bread with Crumb Topping
Enjoy this delightful homemade Eggnog Bread with a crunchy crumb topping, perfect for breakfast or dessert during the holiday season.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg Use fresh for better flavor.
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure at room temperature.
- 1 cup granulated sugar
- 2 large eggs
- 1 cup eggnog Store-bought eggnog works well.
- 1 teaspoon vanilla extract
Topping
- 1/2 cup brown sugar
- 1/2 cup chopped nuts (optional) Add nuts for extra crunch.
- 1/2 cup powdered sugar (for glaze, optional) Mix with eggnog for icing if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
- In another bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in eggnog and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan.
- In a small bowl, combine brown sugar with chopped nuts (if using) and sprinkle it over the batter.
Baking
- Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
- If desired, mix powdered sugar with a little eggnog to make a glaze and drizzle it over the bread before serving.
Notes
Store the Eggnog Bread in an airtight container at room temperature for up to three days, or freeze it for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g