*I have recently updated the photographs for this recipe, please enjoy!
I am always super excited for December to roll in because when I go grocery shopping I get to find Eggnog in the stores and then precisely fill my cart up with it! I used to hate eggnog when I was a kid but like so many people say, your tastes change as you get older I guess! Now, I just love it and every December you can find me in my kitchen making more than a few loaves of this amazing Eggnog Bread!
I like to make this Eggnog Bread in large loaves for my family and then lots of mini loaves to give out at my annual cookie exchange. It is so nice toasted with some butter. Mmmm…the perfect way to start your morning off right (or end your day…maybe this is why the loaves in our house only last a day!)
Eggnog Bread
You have to try this recipe, I am sure you’ll fall in love with it too. Even my friends who aren’t so keen on eggnog can’t wait for me to make this every winter.
Eggnog Bread
Recipe Type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 1 large or 3 mini loaves
Ingredients
- 1 cup eggnog
- 2 teaspoons rum flavored extract
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1/2 cup butter, softened
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees.
- Grease one large loaf pan or 3 mini loaf pans.
- Mix together the first 6 ingredients until they are blended well.
- Sift together flour, baking powder, salt and nutmeg.
- Add dry ingredients to the eggnog mixture and mix until just moistened.
- Pour into prepared pan(s).
- Bake large pan for 40-60 minutes or until toothpick inserted comes out clean.
- Smaller loaf pans can bake for 35-40 minutes!
- Cool for 10 minutes, remove from pan, and then let cool completely on a baking rack.
- Wrap tightly and store in the refrigerator for easy cutting!
I hope you love this recipe as much as our family does!
Thanks for stopping by!
Love,
Maggie
OH MY!!! I made this tonight and it was to die for! I’m in love! Thanks for the recipe. I am going to post this at somedaycrafts.blogspot.com so I can make it again. My husband loved it too.
I also just love eggnog! I’m definitely going to make this bread! And I’m making it tonight! Thanks for sharing!
That looks awesome yummy.
I’m making this right now and it smells heavenly. Can’t wait to taste it!
this sounds delish-will make some!
Featured this in my Food Trends article today, looks yummy! http://www.mrfoodblog.com/food-trend-eggnog-eggnog-everywhere/
I’ve made your eggnog bread for the past 2 years and have devoured it as well as given mini loaves as gifts. I’m baking some up today and can’t wait for my first slice of the season! Thank you for such a delicious recipe! 🙂
I made this bread last night and it was wonderful! It’s not overly sweet and has a lovely eggnog flavor. Excellent!!
I love eggnog too…here is a recipe I got from Pillsbury for some eggnog cheesecake squares the crust is chocolate, but you could use a different flavor cookies to make the crust if you want to make it all about the eggnog. Thanks for the bread recipe, I LOVE making breads for breakfast so I will be picking up eggnog and making this this week. Happy Holidays!!! Maria in Myrtle Beach
Chocolate-Eggnog Cheesecake Squares
Crust:
2 cups chocolate cookie crumbs (from 15-oz box)
1/2 cup butter or margarine, melted
Filling:
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup dairy eggnog
2 eggs
1/2 cup miniature semisweet chocolate chips
1/4 teaspoon ground nutmeg
1. Heat oven to 300°F. Line 13×9-inch pan with 18×18-inch square of heavy-duty foil so foil extends over long sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.
2. In large bowl, beat cream cheese and sugar with electric mixer on medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on medium speed until smooth, scraping sides of bowl if necessary. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust.
3. Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool 1 hour. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.
I just left you the recipe for Chocolate eggnog cheesecake squares and forgot to give you my email address its mugsyrabbit1@aol.com
Maria
Can’t wait t try this – just wondering if it freezes well? Also can you freeze the eggnog like you can milk? Just thinking about future making the easier way than making nog from scratch. Thanks
Hi Gwen! That is a great question! I have never done that before! I would think you could if you used it for baking! Let me know how it goes if you try it!
Yes you can freeze egg nog no problem I have for years.
Sorry I was asking about the eggnog bread. nothing like hitting send too quick!