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Sweet Eggnog Bread

Sweet eggnog bread is a tender loaf with warm nutmeg flavor and a golden crust. Stir the batter just until no dry streaks remain, then bake it in a 9x5-inch loaf pan until a toothpick comes out with a few moist crumbs.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 281
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground nutmeg
  • 2 eggs large
  • 1 cup eggnog
  • 0.5 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
  3. Whisk the flour, sugar, baking powder, salt, and nutmeg in a large bowl.
  4. In a medium bowl, whisk the eggs, eggnog, melted butter, and vanilla until combined.
  5. Pour the eggnog mixture into the flour mixture.
  6. Stir just until no dry streaks remain; do not overmix.
  7. Scrape the batter into the prepared pan.
  8. Bake for 50–60 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the bread in the pan for 10 minutes.
  10. Turn it out onto a wire rack and cool before slicing.

Notes

Avoid overmixing so the loaf stays tender. Store covered in the refrigerator for up to 5 days; it freezes well. For a dairy-free variation, use dairy-free eggnog and a dairy-free butter alternative.