Eggnog Bread is a festive delight that captures the flavors of the holiday season. It’s a perfect treat for breakfast or as a snack with a cup of hot cocoa by the fireplace.
- 9×5-inch loaf pan
- 300 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 1/2 cup unsalted butter softened
- 200 g granulated sugar
- 2 large eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 1/4 cup dark rum optional
- Powdered sugar for dusting optional
- 1-2 tsp Substitution:1-2 teaspoons rum extract (adjust to taste) + 1/3 cup water or eggnogMake sure to dissolve the rum extract in the water or eggnog before adding it to the recipe to ensure even distribution of flavor. This way, bakers can enjoy the delicious eggnog flavor without the use of alcohol.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well incorporated.
- Stir in the eggnog, vanilla extract, and dark rum if using.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar for an extra festive touch.
You can omit the dark rum if you prefer a non-alcoholic version of this bread.