Go Back
–+ servings
Vanilla Eggnog Bread

Moist Vanilla Eggnog Bread with Sweet Crumb Topping

This delightful Vanilla Eggnog Bread, infused with cozy spices, is a perfect holiday treat, ideal for sharing or enjoying anytime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup Salted Butter room temperature
  • 1 box (3.4 oz) Instant Vanilla Pudding enhances moisture and flavor
  • 1 3/4 cups Prepared Eggnog main liquid and flavor base
  • 1 cup Sugar sweetens the bread
  • 2 count Eggs room temperature
  • 2 1/4 cups All-Purpose Flour gives structure
  • 2 tsp Baking Powder leavening agent
  • 1/4 tsp Salt enhances flavor
  • 1/4 tsp Nutmeg freshly ground preferred
  • 1/2 tsp Rum Extract optional for added flavor
For the Crumb Topping
  • 1/4 cup Salted Butter cold and cubed
  • 1/2 cup All-Purpose Flour for texture
  • 1/2 cup Sugar sweetens the topping
  • 1/2 tsp Cinnamon adds warmth and spice

Equipment

  • mixing bowl
  • Hand Mixer
  • Mini Loaf Pans
  • whisk
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare mini loaf pans by greasing with butter or oil and dusting with flour.
  2. Cream together the room temperature salted butter and sugar until smooth and fluffy, about 2-3 minutes.
  3. Add the instant vanilla pudding, eggnog, eggs, and rum extract to the butter mixture and mix until well combined.
  4. In a separate bowl, whisk together flour, baking powder, salt, and nutmeg, then gradually add to the wet ingredients.
  5. Divide the batter among the mini loaf pans, filling each about two-thirds full.
  6. Combine cubed butter, flour, sugar, and cinnamon in a bowl; mix until crumbly for the topping.
  7. Sprinkle the crumb topping over the batter in each pan.
  8. Bake for 35-40 minutes, checking doneness with a toothpick around 35 minutes.
  9. Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Wrap cooled bread tightly in plastic wrap to maintain moisture; store at room temperature for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!