Holiday Eggnog Bread
This is Christmas in a bread.
Delicate. Light. Great eggnog flavor with an aroma fills the house as it’s baking. Simply splendid.
My boss makes this bread at Christmas time and I look forward to it every year. I think since you can only get eggnog during the holidays it makes it that much more special.
I’m picturing you eating a toasted piece of this eggnog bread, covered in butter, sitting in front of your Christmas tree drinking hot cocoa and watching Love Actually. Also known as how I enjoyed this eggnog bread on Sunday night.
Around the close of the year I reflect back on all the great accomplishments & memories from the past 12 months. 2013 has been great. Skiing in Lake Tahoe. Planting my first garden. Our 1 year anniversary trip to Seattle. My sister & Ken getting married! Shawn & I starting our film business! So much to be grateful for. But my proudest by far is starting this lovely little food blog of mine. It has been such a wonderful adventure in cooking, photography, writing, and best of all making new friends.
So to thank you, my new friend, for joining me here and leaving your kind and much appreciated comments and emails, I’m giving away a $25 Amazon gift card to 1 lucky reader. Be sure to enter through the rafflecopter below!
Giveaway ends Friday, December 20, 2013 at 12:00 a.m. Pacific Time. The winner will be selected at random by Rafflecopter and contacted by email. If there is no response after 48 hours, another winner will be chosen.
Congratulations to Debra Guillen, comment #126, on winning the giveaway! Thank you to all who entered!Print
- 1/2 cup (1 stick) butter, softened
- 1 and 1/3 cups granulated sugar
- 2 eggs, room temperature
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 2 cups eggnog
- 1 tablespoon dark rum
- 1. Preheat oven to 325 degrees.
- 2. In a large mixing bowl, cream together the butter and sugar for 2 minutes.
- 3. Beat in the eggs one at a time for 1 minute each.
- 4. Whisk together the flour and baking powder. Add half the flour mixture and half the eggnog & dark rum, beat for 1 minute. Add in the remaining flour mixture, eggnog and dark rum, beat for 1 minute.
- 5. Pour into greased 9″x5″ loaf pan. Bake in 325 degree oven for 90 minutes, or until an inserted toothpick comes out dry with small crumbs attached.
- 6. Allow to cool for 10 minutes. Can eat warm, room temperature, or sliced and toasted. Top with butter, jam or peanut butter.
- 7. Wrap loaf in saran wrap. Will keep for 1 week at room temperature.
You can also make individual size mini loafs by pouring the batter into (5) 3″x6″ loaf pans. Bake at 325 degrees for 45-50 minutes, or until an inserted toothpick comes out dry with small crumbs attached.
- Calories: 186
- Fat: 53g