Eggnog Bread

Teresa Jacobson

By
@foundmyzen

This one always surprises people. Even people who don't like eggnog like this bread! It was a holiday favorite at my coffee shop and has earned a place in my "holiday traditions" file. It makes great muffins too and freezes well.
* The Eggnog Bread is the one on the far right of photo. Also pictured, Double Chocolate Zucchini Bread, Lemon Poppyseed Bread/Muffins, and Cranberry Orange breads.


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Comments:

Serves:

3 mini loaves

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 large
eggs
1 c
eggnog
2 tsp
rum or rum extract (optional)
1 c
sugar
1 tsp
vanilla
1/2 c
butter, softened
2 1/4 c
flour
2 tsp
baking powder
1/2 tsp
salt
1/4 tsp
freshly grated nutmeg

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Coat preferred pan(s) with nonstick spray.
2
In a large bowl, combine eggs, eggnog, rum extract, sugar, vanilla, and butter until well blended; set aside.
3
In a separate bowl, sift together the flour, baking powder, salt, and nutmeg. Add to eggnog mixture and stir until just blended; pour into prepared pan(s) and bake.
standard muffins: about 20 minutes
jumbo muffins: about 25-30 minutes
mini loaves: 35-40 minutes
9x5 loaf pan: 40-60
4
VARIATION*** Add about 3/4 - 1 cup fresh cranberries to the batter. Very nice flavor and color!

About this Recipe

Course/Dish: Muffins, Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #butter, #eggs, #rum