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A festive loaf of Christmas Eggnog Bread is beautifully displayed, showcasing its golden-brown crust and inviting texture.

BEST CHRISTMAS EGGNOG BREAD

This Christmas Eggnog Bread recipe is meticulously tested and refined to ensure a consistently delicious and beautiful loaf. It strikes a delicate balance of eggnog flavor and moisture without compromising the bread's structure, resulting in a perfectly moist and flavorful treat. Follow our foolproof technique for a show-stopping eggnog bread every time.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract optional
  • 1 1/2 cups prepared eggnog store-bought or homemade
  • 1/4 cup rum or bourbon optional
  • 1/2 cup chopped pecans or walnuts, for topping optional
  • Powdered sugar, for dusting optional

Equipment

  • 9x5 inch loaf pan
  • Medium bowl
  • Large bowl
  • Whisk
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Wooden skewer
  • Wire rack
  • Oven
  • Parchment paper (optional)
  • Foil (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes with an electric mixer).
  4. Beat in the eggs one at a time, then stir in the vanilla extract and rum extract (if using).
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix. If using rum or bourbon, stir it in at the end.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Sprinkle the top with chopped pecans or walnuts, if desired.
  8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Once cooled, dust with powdered sugar, if desired.

Notes

Ensure butter and eggs are at room temperature for optimal emulsification. Do not overmix the batter. Bake at a slightly lower temperature for a longer period to ensure even baking. Tent with foil if the top browns too quickly. Cool completely before slicing to prevent a gummy texture. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For a richer flavor, consider using homemade eggnog.