Simple Eggnog Bread
Moist and tender eggnog bread is an easy to make quick bread that will be a new Christmas favorite! It’s a great way to use up leftover eggnog and perfect for breakfast, brunch, or dessert.
Ingredients
- 1 large egg
- 1 large egg yolk
- 1¼ cups eggnog
- 2 teaspoon rum flavoring
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ cup butter melted & cooled or vegetable oil
- 2¼ cups all purpose flour
- 2 teaspoons baking powder
- 1 pinch salt*
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
*If using unsalted butter or vegetable oil add ¼ teaspoon of salt.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch loaf pan.
- In a large bowl whisk together the egg, yolk, eggnog, rum, vanilla and butter.
- In a large bowl whisk together the flour, baking powder, salt, nutmeg and cinnamon. Make a well in the middle and add the wet ingredients, stir just to combine (approximately 16 stirs), do not over mix.
- Transfer to the prepared loaf pan and bake for approximately 35-40 minutes. Let cool in pan 15 minutes then move to a wire rack to cool completely before serving. Enjoy!
Notes
To store: Store leftovers of your eggnog quick bread in an airtight container at room temperature for up to 3 days. You can refrigerate for up to a week, but bread will dry out more quickly.
To freeze: You can either freeze this loaf cake whole or in slices. Cool completely, wrap tightly in plastic wrap and store in an airtight container or freezer safe bag. Keep frozen for up to 3 months. Thaw on the counter or refrigerator and bring to room temperature before serving.
Nutrition
Calories: 3184kcalCarbohydrates: 444gProtein: 53gFat: 135gSaturated Fat: 29gPolyunsaturated Fat: 66gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 557mgSodium: 1146mgPotassium: 930mgFiber: 8gSugar: 227gVitamin A: 1173IUVitamin C: 5mgCalcium: 988mgIron: 16mg
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