This is Christmas in a bread.

Holiday Eggnog Bread this recipe

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.

Holiday Eggnog Bread

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.

Holiday Eggnog Bread

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.

Holiday Eggnog Bread

Servings: 12
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
A quick bread packed with eggnog flavor, this holiday eggnog bread is sure to bring lots of Christmas cheer.
4.63 from 37 ratings
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Ingredients  

  • 1/2 cup 1 stick butter, softened
  • 1-1/3 cups granulated sugar
  • 2 eggs, room temperature
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 cups eggnog
  • 1 tablespoon dark rum

Instructions 

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, cream together the butter and sugar for 2 minutes.
  • Beat in the eggs one at a time for 1 minute each.
  • 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.
  • 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.
  • Allow to cool for 10 minutes. Can eat warm, room temperature, or sliced and toasted. Top with butter, jam or peanut butter.
  • Wrap loaf in saran wrap. Will keep for 1 week at room temperature.

Notes

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.
Cuisine: American
Course: Dessert, Snack
Author: Natalie
Calories: 303, Total Carbs: 45.2g, Protein: 6.3g, Fat: 10.6g, Fiber: 0.9g, Net Carbs: 44g
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