Eggnog Loaf

1 minute read

This Eggnog Loaf is a moist, tender, and beautifully spiced quick bread that’s perfect for the holiday season. With the rich flavor of eggnog baked right into the batter and a crumbly, buttery streusel topping, it’s a delightful treat for breakfast or dessert.

Eggnog Loaf

Ingredients:

Eggnog Loaf

Loaf Ingredients	Quantity
Flour	2 ¼ cups
Baking powder	2 teaspoons
Salt	½ teaspoon
Nutmeg	½ teaspoon
Butter, room temperature	½ cup
White sugar	1 cup
Instant vanilla pudding mix	1 (3.4 oz) box
Eggnog	1 ½ cups
Eggs	2
Vanilla	1 ½ teaspoons

For the topping:

Ingredient:	Quantity
Brown sugar	½ cup
Flour	¼ cup
Cinnamon	½ teaspoon
Nutmeg	2 teaspoons
Butter, room temperature	⅓ cup

Instructions:

Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a large bread loaf pan.
Combine Dry Ingredients: In a small bowl, sift together the 2 ¼ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon nutmeg. Set this aside.
Combine Wet Ingredients: In a large bowl, beat the ½ cup room-temperature butter and 1 cup white sugar until smooth. Add the 2 eggs one at a time, mixing after each addition. Stir in the 1 (3.4 oz) box of instant vanilla pudding mix powder to combine, then add the 1 ½ cups eggnog and 1 ½ teaspoons vanilla.
Mix Batter: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Transfer the batter to the prepared loaf pan.
Make Topping & Bake: In a separate small bowl, mix together all the topping ingredients: ½ cup brown sugar, ¼ cup flour, ½ teaspoon cinnamon, 2 teaspoons nutmeg, and ⅓ cup room-temperature butter. Mix with a fork or your fingers until the mixture is crumbly in texture. Sprinkle the topping evenly over the top of the batter in the loaf pan. Bake for 55-65 minutes, or until a toothpick or knife inserted into the center of the loaf comes out clean.