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.
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.
Enjoy this festive and flavorful holiday bread!