Eggnog is one of those things that I get excited about every year because I think that I love it. But I really don’t. And you’d think I’d remember that from year to year but it never fails: I rush out to buy a carton and then gag on the first sip. Someone please remind me of this next year so I don’t get my hopes up again.
So since I had a carton of eggnog to use up and eggnog is the Thirsty Thursday theme of the week, I decided to bake with it. Surprisingly, I really liked this bread. Until I put the glaze on it which is pretty much straight eggnog. But the bread itself just has a very subtle eggnog taste that’s perfect for those of us that want to like eggnog but just don’t. My husband and kids loved it with the glaze though so if you’re an eggnog fan, definitely add it.
Nicole made homemade cooked eggnog with bourbon!
One year ago: Butternut Squash and Black Bean Enchiladas
Two years ago: Caramel-Filled Chocolate Cookies
Three years ago: Pumpkin Caramel Coffee Cake
Eggnog Bread
from Mommy's Kitchen
Ingredients
- 2 1/4 cups all purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1 3/4 cups eggnog
- 2 eggs, beaten
- 1/2 cup butter, melted
- 1/4 teaspoon nutmeg
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 3.4 oz package instant french vanilla or vanilla pudding
For the glaze:
- 1 cup powdered sugar
- Enough eggnog to make a glaze to drizzle over bread
Instructions
- Preheat oven to 350F. Grease bottom of bread pan or mini loaf pans.
- Sift together the flour, baking powder, salt and nutmeg. Set aside.
- Beat eggs, add sugar, eggnog, butter, rum and vanilla extract.
- Add the flour mixture to the wet mixture and mix well.
- Add the instant pudding and blend.
- Pour into greased mini loaf pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes. Remove and cool completely on a wire rack before glazing.
To make the glaze:
- Whisk together the powdered sugar and eggnog until you get a good consistency. Drizzle or pour over breads.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1109Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 258mgSodium: 768mgCarbohydrates: 176gFiber: 2gSugar: 116gProtein: 20g
Julie @ Table for Two says
ooo yum! i’m not a fan of eggnog (drinking it wise) but baking with it is totally ok, especially if it comes out as moist as your bread looks! that glaze is drinkable :)
Katrina @ Warm Vanilla Sugar says
Looove this bread!
Katrina @ In Katrina's Kitchen says
I am the same way…let’s remind each other next year okay? But baking with it is perfectly delicious so we’re all good.
Cathy @ Noble Pig says
They are so cute and special and I bet the flavor is awesome! Thanks for sharing.
Jenn says
I forgot I wanted to try this recipe this year! Yours turned out yummy looking!
Jen says
This recipe does not work with a standard sized loaf pan. It makes too much batter for 1 pan and not enough for 2. I do not have mini loaf pans so next time I will make muffins…and try to prevent the batter from exploding all over my oven.
J.D. says
I made this bread for Christmas Day and got rave reviews from all my guests (adults as well as teens). Will be making it again.