Description
This festive Christmas Eggnog Bread is a moist, flavorful holiday treat that combines the rich taste of traditional eggnog with warm spices like nutmeg and cinnamon. Perfectly spiced and lightly sweetened, this quick bread is delicious as a snack or dessert during the holiday season. Optional chopped pecans add a delightful crunch, making it a festive addition to your Christmas table.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup eggnog
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional
- ½ cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, nutmeg, cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the eggnog, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined to avoid overmixing. Fold in the chopped pecans if using to add texture and flavor.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
- Cool: Let the bread cool in the pan for 10 minutes to slightly set, then remove it and place on a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to keep the bread tender and light.
- If you prefer a nut-free version, simply omit the pecans.
- Use fresh eggnog for best flavor; store-bought is fine but ensure it’s well chilled before mixing.
- This bread stores well at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- For extra moistness, you can brush the top with melted butter after baking.
