Eggnog Bread (Yum)
Eggnog Bread made with seasonal egg and milk beverage, and then topped with a flavorful glaze and sprinkled with nutmeg! This quick bread makes a delicious holiday gift or morning treat!
Eggnog quick bread
Are you an eggnog fan? We buy it every year, but I don’t drink milk at all (just preference), so it’s not that appealing to me. I do like the flavor and I’ll have a sip or two, but that’s about it.
Greg is the one that enjoys it the most or maybe it’s the brandy that he adds that he likes best!
We usually end up with a lot leftover, so instead of tossing it out adding it to baked goods sounds like better plan to me!
This recipe doesn’t call for any proofing time. Mix the ingredients, bake, cool and add the glaze.
Eggnog Quick Bread
- 1 Loaf Pan
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Whisk
- Measuring spoons and cups
- Mixing spoon
- 2 eggs beaten
- 3/4 cup sugar
- 1 cup eggnog
- 1/2 cup unsalted butter melted & cooled
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 2 tsp baking powder
- 2 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup powdered sugar sifted
- 2 tbs eggnog
- dash nutmeg
- nutmeg for garnish
- Grease the bottom of a 9" x 5" loaf pan with cooking spray or butter and set aside.
- Preheat oven to 350°F.
- In a medium bowl whisk together flour, baking powder, salt and nutmeg
- In a large bowl combine eggs, granulated sugar, butter, egg nog, and vanilla. Mix well.
- Add flour mixture to wet ingredients until all ingredients are combined. Pour batter into prepared loaf pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool or 5 minutes before inverting to a cooling rack.
- For ICING, in a small bowl mix powdered sugar with eggnog one tablespoon at a time for desired consistency. Pour over cooled bread.