Eggnog Bread

This Eggnog Bread is moist, delicious and full of that classic flavor!

Is it too late to put this recipe out there?

Do you still have Eggnog in your fridge? Maybe just a little?

Way in the back….

Behind the sour cream??

You might wanna check the date first… I made this way back in December to give as gifts to my neighbors.

 

 

 

 

 

 

 

 

 

 

 

 

If you like Eggnog, you’ll love this loaf of bread. If you don’t like Eggnog, you’ll still love this loaf of bread. It’s super moist with just a hint of that classic Eggnog flavor. The cinnamon and all spice really stand out and compliment the Eggnog perfectly. I had some dipping chocolate left over from some candies I made and drizzled it over the top of the bread- PERFECT!

 

 

 

 

 

 

 

 

 

 

 

 

This recipe almost got lost in the abyss of my paperwork/mail/kids old homework pile and totally forgotten about. Good thing one of my other New Year’s Resolutions is to actually “file” my papers instead of just pile them up on my dresser. Lucky for you! So if you have any more Eggnog left, I urge you to make this bread! It’s divine.

 

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Eggnog Bread

This Eggnog Bread is moist, delicious and full of that classic flavor!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4

Ingredients

  • 1/2 cup butter; softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup eggnog
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp all spice

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla.
  3. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it’s all combined.
  4. Spray 4- 5?x3? mini loaf pans or two larger loaf pans with non stick cooking spray. I prefer the Pam for Baking (with flour).
  5. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan.
  6. If desired, you can drizzle the tops with melted chocolate for a little added sweetness.
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
6 Responses
  1. Paulette Melanson

    Shawn,
    I had about a quart of leftover Hood eggnog in my fridge so I thought I’d give your Eggnog Bread a try so I could use that up..
    I made 3 regular size loaves, 4 mini loaves, 18 muffins and 24 mini muffins. After the mini loaves had cooled off enough to take out of the pan and slice, my husband and I tried a piece. DRY. I thought maybe it needs a little butter. Still DRY, just w butter. The only difference I made to the recipe was to add some chocolate chips and walnuts to the batter. Thank heavens I did because that’s the only thing that makes them worth eating.

    I watched the cooking process and tested the breads to make sure they were completely cooked, but not over cooked, so it wasn’t that.

    What could have happened?
    I’m used to making “skinny” bread recipes w banana, pumpkin, applesauce, yogurt and such that are always super moist and flavorful.
    What are your thoughts on this?

    1. I’m not sure why your bread came out dry, sorry about that. You could try adding a 1/2 cup of greek yogurt or sour cream next time if you’re used to breads made with those types of ingredients. That would definitely give you more moisture.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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