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.
Holiday Eggnog Bread
- 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
- 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.
Nutrition facts are calculated as a courtesy and not guaranteed.