Eggnog Bread with Creamy Glaze
This delicious eggnog bread is moist, flavorful, and perfect for the holidays. The easy-to-make glaze adds a touch of sweetness and elegance.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Electric Mixer (optional)
- Wooden skewer
Ingredients
For the Bread
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Eggnog
For the Glaze
- 1 cup Powdered sugar
- 2-4 tablespoons Eggnog Add more for desired consistency
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, whisk together the powdered sugar and eggnog until smooth. Add more eggnog, one tablespoon at a time, if needed to reach desired consistency.
- Once the bread is completely cool, drizzle the glaze over the top.
Notes
For a richer flavor, use homemade eggnog. You can also add 1/2 cup of chopped pecans or walnuts to the batter before baking.