Description
This sweet bread offers a tender, moist crumb infused with the rich, creamy notes of eggnog. It is crowned with a generous, buttery crumb topping that provides a delightful textural contrast and a hint of warm spice. Baked to a golden perfection, this loaf is a comforting treat, ideal for breakfast, brunch, or an afternoon indulgence.
Ingredients
- *For the Eggnog Bread:*
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup non-alcoholic eggnog, room temperature
- *For the Crumb Topping:*
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg for the bread. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- To prepare the crumb topping, combine the flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Pour in the melted butter and mix with a fork until coarse crumbs form.
- Pour the bread batter into the prepared loaf pan and spread evenly. Sprinkle the crumb topping generously over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure all cold ingredients like eggs and eggnog are at room temperature for a smoother batter and even baking.
Do not overmix the batter; overmixing can lead to a tough bread. Mix until just combined.
If the topping starts to brown too quickly, you can loosely tent the loaf with aluminum foil during the last 15-20 minutes of baking.
Store leftover bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.
This bread also freezes well; wrap slices individually and store in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 6g