Eggnog Bread — a cozy, festive loaf that feels fancy but bakes fast
Eggnog Bread wraps those classic holiday flavors—nutmeg, vanilla, and creamy richness—into a soft, tender loaf topped with a crunchy crumb. It tastes like Christmas morning without requiring you to suit up as a pastry chef. Ready to impress? Let’s bake.
Why you’ll fall head over heels for this loaf
This is the sort of quick holiday magic that actually works.
It hits all the festive notes—warm spices, buttery crumbs, and that unmistakable eggnog tang—without complicated technique. This makes it a top pick among Christmas Morning Baked Goods for hosts who want to relax and still look like they crushed brunch prep.
Quick wins you’ll notice right away:
- It comes together in under an hour.
- It stays moist for days if you store it right.
- The streusel makes it look bakery-level.
- It doubles as a thoughtful present—think Sweet Breads For Christmas Gifts.
Sound good? Good. Keep reading.
The little story behind this recipe
I grabbed a carton of eggnog the moment it hit the shelves and started asking, “Where else can I pour this stuff besides my mug?” I wanted a loaf that felt seasonal but didn’t demand fancy laminations or complex shaping. A quick batter, a buttery crumb, and a little rum extract later, the idea stuck.
That first loaf disappeared before the coffee cooled. Friends texted for the recipe. Family fights broke out over who’d get the crunchy topping. True story: food chaos = success.
Ingredients & what they do (short and useful)
Here’s the lineup and why each ingredient matters.
- Salted butter (room temp) — tenderizes the crumb and adds buttery flavor.
- Instant vanilla pudding mix — keeps the bread extra moist and adds a soft, pillowy crumb.
- Prepared eggnog — brings authentic holiday flavor and liquid for the batter; this recipe celebrates Recipes With Eggnog in a really tasty way.
- Rum extract & vanilla extract — small amounts punch up the eggnog vibe without needing booze.
- Eggs (room temp) — give structure and richness.
- All-purpose flour — the dependable backbone; stick with it for texture that rises properly.
- Baking powder — your lift agent for an even, tender loaf.
- Nutmeg & cinnamon — the spices that whisper “holiday.”
- Sugar — sweetens and helps the crust brown.
Crumb topping:
- Cold cubed butter — makes that delightful, sandy streusel texture.
- Flour + sugar + cinnamon + nutmeg — simple, crunchy, and addictive.
This loaf is a textbook example of a Holiday Quick Breads winner: fast, forgiving, and festive.
A friendly step-by-step: how to make it
Follow these compact steps and you’ll nail it—no drama.
- Heat the oven & prep pans. Preheat to 350°F (175°C). Grease and flour four mini loaf pans or one standard loaf pan if you prefer.
- Cream the butter, sugar, and dry pudding mix. Beat the room-temp butter and sugar until pale and fluffy. Add the instant pudding mix and beat until smooth. This gives the batter structure and moisture.
- Add the wet ingredients. Mix in the eggnog, eggs, vanilla, and rum extract until combined. Keep the mixer low so you don’t aerate too much.
- Mix the dry stuff. Whisk flour, baking powder, salt, and nutmeg in a separate bowl.
- Combine carefully. Add the dry mix to the wet ingredients gradually, stirring just until incorporated. Don’t overmix—a few small lumps are fine. Overmixing = tough bread.
- Divide the batter. Spoon the batter into prepared pans and smooth the tops.
- Make the streusel. Cut cold butter into the flour, sugar, and spices until pea-sized crumbs form. Sprinkle it generously over each loaf. Bold tip: butter must be cold to get those crunchy clusters.
- Bake. Bake 35–40 minutes (mini loaves) or 50–60 minutes (full loaf) until a toothpick comes out clean or with a few moist crumbs. Check around 50 minutes for a full loaf—ovens vary.
- Cool & slice. Cool 10 minutes in the pan, then transfer to a rack. Slice once slightly cooled so crumbs don’t clobber the knife.
Pro tips that actually help (read these)
Bring eggs and eggnog to room temperature before mixing. Cold ingredients don’t blend well and they can cause the batter to seize a bit.
Avoid overmixing when the flour goes in. Stir until the flour disappears and the batter looks cohesive. Overworking develops gluten and turns tender bread into a brick. Seriously, don’t be that person.
Keep streusel butter cold. If your butter gets too soft it melts into the batter and you lose the crunchy burst. Aim for pea-sized crumbs.
Check doneness early. Start testing a few minutes before the lower end of the baking time. A toothpick with a couple of moist crumbs is perfect. Overbaked = dry.
Make the day before. This loaf actually tastes even better a day later—flavors settle and the texture relaxes. That’s why it’s perfect for Christmas Morning Baked Goods.
Variations — twist it your way
Want to riff? Totally do it.
- Eggnog Banana Bread mash one ripe banana into the batter for a banana version that nods to classic comfort. This is an easy Eggnog Banana Bread variation.
- Boozy boost: swap 1/2 teaspoon rum extract for 1 tablespoon dark rum (adults-only).
- Gild the lily: stir in 1/2 cup chopped pecans or walnuts for crunch.
- Chocolate lovers: fold in 1/2 cup mini chocolate chips.
- Dairy-free swap: use a non-dairy eggnog and vegan butter for a parve-friendly loaf.
- No pudding mix? Mix 1 3/4 cups milk + 1/2 tsp nutmeg + 1/4 tsp cinnamon as a substitute, though the tender crumb from instant pudding will differ.
These riffs let this loaf slide into many roles in your holiday repertoire of Flavored Bread Recipes.
What to serve with this loaf (pairing ideas)
- Morning coffee or spiced chai — classic and perfect.
- Cream cheese spread — tangy and creamy.
- A scoop of vanilla ice cream — yes, for dessert; this loaf loves warm meets cold.
- Holiday brunch table: add scrambled eggs, fresh fruit, and smoked salmon for balance.
If you package slices as gifts, wrap in wax paper and tie with twine. People lose their minds over homemade quick breads.
Storage, freezing, and reheating
- Room temp: tightly wrapped, the loaf keeps 2–3 days.
- Refrigerator: up to 1 week; bring to room temp before serving or lightly toast slices.
- Freezer: wrap slices/whole loaf well; freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: microwave single slices for 10–15 seconds or warm a wrapped loaf in a 300°F oven for 10 minutes.
Bold tip: freeze single slices—that makes mornings ridiculously easy.
Common mistakes & how to fix them
Bread too dense? You probably overmixed or used cold wet ingredients. Let eggs and eggnog warm up first and mix only until combined.
Streusel sank? Butter was too soft. Next time chill the bowl for a minute and re-crumble.
Loaf dried out? You slightly overbaked it. Start testing early—ovens lie.
Crumb too gummy? You underbaked or your toothpick test was premature. Pop it back in for 5–10 minutes.
FAQs — short & useful
Can I make this without instant pudding?
Yes—use the milk + spices workaround. Texture changes slightly, but it still tastes great.
Can I scale to one big loaf?
Absolutely. Use a standard 9×5 loaf pan and increase the bake time; check at 50 minutes.
Is eggnog necessary?
It gives the signature flavor. But if you’re out of season, use whole milk + spices for a passable stand-in.
Can I make it vegan?
Try plant-based eggnog and vegan butter; texture will shift but still tasty.
Why this recipe makes such a great gift
People adore edible gifts. This loaf looks homemade and thoughtful, and it travels well when wrapped. Add a handwritten tag with reheating instructions and you have a serious neighbor win. It ranks high among Sweet Breads For Christmas Gifts for a reason.
Final thoughts — bake it, share it, repeat
This Eggnog Bread gives you that cozy, festive mood in loaf form. It sits perfectly on brunch tables, sneaks into school bake sales, and becomes the centerpiece of holiday snack plates. You get buttery streusel, tender crumb, and those warm eggnog notes everyone associates with the season.
Want more? Try swapping in bananas, adding nuts, or turning this into muffins for grab-and-go gifting. This loaf plays nice with creativity.
If you bake one thing this season, make it this quick loaf. Trust me—your house will smell iconic, people will ask for seconds, and you’ll keep one slice for yourself. You’re welcome.
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Quick & Easy Vanilla Eggnog Bread with Crumb Topping
- Prep Time: 18 minutes
- Cook Time: 37 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Dessert
Description
A tender, festive quick bread spiced with nutmeg and finished with a crisp cinnamon streusel.
Ingredients
For the loaf batter
- 1/2 cup salted butter, softened
- 1 (3.4 oz) package instant vanilla pudding mix (dry)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups prepared eggnog
- 1/2 teaspoon rum extract
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 teaspoon ground nutmeg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
For the crumb topping
- 1/4 cup salted butter, cold and cut into cubes
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C) and prepare four mini loaf pans by greasing or lining them.
- In a large bowl, beat the softened butter and sugar until light and smooth. Add the dry vanilla pudding mix and blend until incorporated.
- Beat in the eggnog, eggs, vanilla extract, and rum extract until the wet mixture looks uniform.
- Whisk together the flour, baking powder, salt, and nutmeg in a separate bowl. Fold the dry mixture into the wet ingredients in two additions, stirring just until the batter comes together. Bold tip: stop mixing as soon as the flour disappears — overworking the batter makes the loaf tough.
- Divide the batter evenly among the prepared mini loaf pans and level the tops with a spatula.
- Make the streusel: combine the cold cubed butter, flour, sugar, cinnamon, and nutmeg in a small bowl. Rub or cut the butter into the dry ingredients with a fork or pastry cutter until you have coarse crumbs the size of small peas. Bold tip: keep the butter cold so the topping bakes into crunchy clusters instead of melting into the batter.
- Sprinkle the streusel generously over each loaf, pressing lightly so it adheres.
- Bake for 35–40 minutes (for mini loaves) or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Bold tip: check a few minutes early—overbaking dries out the bread.
- Let the loaves rest in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Storage: Wrap cooled loaves tightly and keep at room temperature for up to three days, refrigerate for up to a week, or freeze slices individually for up to three months.
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