I remember the first time I tried this Eggnog Bread, years ago, during a chaotic holiday season. I needed a moment of calm and the scent of nutmeg and butter promised just that. As I mixed the batter, my kitchen filled with the most incredible holiday aroma—warm, buttery, and spiced. It was like baking the very spirit of the season into a loaf. This bread became my instant favorite, a recipe I return to every year not just for the taste, but for the feeling of cozy joy it brings. I promise, it will become a cherished tradition in your home, too.
Ingredients
- BREAD:
- 1 1/2 cups eggnog
- 1/4 tsp rum extract
- 1 cup granulated sugar
- 1/4 tsp vanilla extract
- 1 egg
- 1/4 cup unsalted butter, melted
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 (3.4 oz) box vanilla pudding mix (just the dry powder)
- 1/2 tsp salt
- 3/4 tsp allspice
- GLAZE:
- 1 cup powdered sugar
- 2 tbsp eggnog
- 1/4 tsp butter extract
- 1/4 tsp allspice
Now, about these ingredients—trust me, every one plays a starring role. That vanilla pudding mix is the secret weapon; don’t skip it thinking it’s optional. It’s not for making pudding, but it gives the bread an unbelievably moist, tender crumb that lasts for days. For the allspice, I highly recommend using fresh, not the jar that’s been in your cupboard for three years. The difference in fragrance is night and day. If you don’t have rum extract, a tablespoon of real rum or bourbon in the batter works beautifully, but the extract gives a more concentrated flavor without the alcohol bite.
Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- Two mixing bowls (one large, one medium)
- Whisk
- Spatula
- Cooling rack
- Small bowl or measuring cup for glaze
You don’t need fancy gadgets for this, but let me tell you why parchment paper is my non-negotiable. I’ve tried just greasing the pan, and I’ve had too many loaves stick in a heartbreaking way. Lining the pan with a parchment sling guarantees a perfect, easy release every single time. Also, a good whisk is essential for combining the wet ingredients thoroughly before you add the flour. I made the mistake of being lazy with a fork once, and I ended up with little pockets of unmixed egg—not ideal. The cooling rack is crucial, too; letting the bread steam in the pan makes the bottom soggy.
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