Eggnog Bread
A moist, tender quick bread spiced with nutmeg and cinnamon, topped with a sweet eggnog glaze.
Ingredients
- 2 cups all-purpose flour 240g
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened, 113g
- 1 cup granulated sugar 200g
- 2 large eggs at room temperature
- 1 cup full-fat eggnog at room temperature, 240ml
- 2 teaspoons rum extract
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries optional, 60g
- 1 cup confectioner's sugar 120g
- 2-3 tablespoons eggnog
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. If using, stir in the dried cranberries to coat them in flour.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each.
- Mix in the eggnog, rum extract, and 1 teaspoon of vanilla extract on low speed. The batter may look curdled at this point, which is normal.
- Add the dry ingredients to the wet ingredients in two batches. Mix on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 60 minutes.
- The bread is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The internal temperature should read 200°F (93°C).
- Let the bread cool in the pan on a wire rack for 10 minutes. Then, carefully turn the loaf out of the pan to cool completely on the rack.
- For the glaze, whisk the confectioner's sugar, 2 tablespoons of eggnog, and 1/2 teaspoon of vanilla extract in a small bowl until smooth. Add more eggnog, a teaspoon at a time, to reach a pourable consistency. Drizzle over the cooled loaf and let the glaze set before slicing.
Notes
Room Temperature Ingredients: Using room temperature eggs, butter, and eggnog helps the batter mix together smoothly for a better texture.
Internal Temperature: For a properly baked loaf, an instant-read thermometer is a useful tool. The bread is cooked through when it reaches an internal temperature of 200°F (93°C).
Don't Overmix: Mix the flour until just incorporated. Overmixing develops gluten and can make the bread tough instead of tender.