Christmas Eggnog Festive Bread

Christmas eggnog bread fills the house with cozy scent and holiday excitement. I love how it brings everyone together at the breakfast table. Each slice tastes just like a mug of creamy eggnog filled with warm spices and nostalgia. This loaf is my secret weapon for spreading winter cheer at home and with friends.

I first baked this one snowy December and now every year my family requests it as soon as we get the first bottle of eggnog on our grocery shelves.

Ingredients

• All purpose flour: gives the bread its tender crumb look for unbleached for best texture
• Granulated sugar: adds sweetness but does not overpower check sugar is lump free for best blending
• Baking powder: helps the loaf rise with a fluffy crumb always use fresh for best lift
• Baking soda: ensures a light texture if yours clumps break it up before measuring
• Salt: sharpens the flavors just a dash brings out the sweetness and spice
• Ground nutmeg: brings classic holiday aroma check for fresh spice for best flavor
• Ground cinnamon: boosts warmth and coziness use Ceylon cinnamon if you can find it
• Eggnog: adds creamy richness always use full fat refrigerated eggnog for moist bread
• Unsalted butter melted: is key for tender crumb make sure it is good quality and fully melted
• Eggs: help set the structure room temperature works best for smooth mixing
• Vanilla extract: deepens flavor use pure vanilla for best results

Every ingredient really counts here for building the classic holiday taste and texture.

Step-by-Step Instructions

Preheat and Prep:

Heat your oven to three hundred fifty degrees Fahrenheit to start. Grease a standard loaf pan with butter or nonstick spray to keep the bread from sticking.

Mix the Dry Ingredients:

In a large bowl combine flour sugar baking powder baking soda salt nutmeg and cinnamon. Stir everything together until you see an even speckle of spices throughout the flour.

Blend the Wet Ingredients:

In another bowl whisk together eggnog melted butter eggs and vanilla extract. Whisk until the mixture is smooth and creamy making sure the butter is not hot so it does not cook the eggs.

Combine Batter:

Pour the wet ingredients into the bowl with the dry. Using a spatula fold gently until you barely see any dry flour. The batter should be slightly lumpy and thick but be careful not to overmix.

Fill the Pan:

Scoop the batter into your prepared loaf pan. Smooth out the top for even baking and make sure to get it into the corners of the pan.

Bake the Bread:

Place the pan in the center rack of your oven. Bake for sixty to seventy minutes. The bread will be golden and fragrant. Test by inserting a toothpick in the center. If it comes out clean or with just a few small crumbs your bread is ready.

Cool and Serve:

Allow the bread to cool in the pan for about ten minutes. Turn the bread out onto a wire rack and let it cool completely before slicing for perfect thick slices.

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My favorite part is the golden crust and the surprise richness the eggnog gives each slice. Every time I pull this loaf out my kids gather for the first warm piece and it always feels like the holidays have truly started.

Storage Tips

Let the loaf cool fully before wrapping. Wrap it tightly in plastic or foil to keep the crumb soft. Store at room temperature for four to five days in a dry spot away from sunlight. For longer storage slice and freeze wrapped portions in a container so you can enjoy quick treats later on. To reheat pop a slice in the toaster or zap in the microwave for a few seconds for fresh baked taste.

Ingredient Substitutions

If you are out of eggnog use heavy cream with a pinch of nutmeg and cinnamon for a similar feel. For dairy free swap in almond or oat milk creamer and a vegan butter. If no nutmeg or cinnamon use pumpkin pie spice or apple pie spice for a festive twist. Whole wheat flour works for a nuttier loaf just add a tablespoon more eggnog to balance moisture.

Serving Suggestions

Serve thick slices warm with a pat of salted butter or a dusting of powdered sugar. For dessert top with a big spoonful of whipped cream or a drizzle of eggnog glaze. This bread also makes out of this world french toast. Just dip slices in a little extra eggnog and pan fry until golden for a holiday breakfast treat.

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Cultural Notes

Eggnog bread is a newer twist but eggnog itself traces back centuries as a festive beverage in England and colonial America. Baking with eggnog is a tasty way to carry this nostalgic winter tradition into a format everyone can share at the breakfast or dessert table. At my place it is not Christmas until I catch that first whiff of nutmeg and cinnamon rising from the oven.

Common Recipe Questions

→ Can I substitute the eggnog?

Yes, you can use buttermilk, a dairy-free beverage, or sweetened condensed milk, though the signature flavor may shift.

→ What can I use if I don't have nutmeg or cinnamon?

Pumpkin pie spice works well as a replacement, offering a similar warm spice profile to complement the bread.

→ Is it possible to add mix-ins like nuts or chocolate chips?

Absolutely! Fold in your favorite add-ins, like chocolate chips, chopped nuts, or dried fruit, for extra texture and flavor.

→ How do I know when the loaf is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready. Let it cool before slicing.

→ Can this bread be made ahead or frozen?

Yes, it keeps well at room temperature for days. For longer storage, slice, wrap, and freeze for up to two months.

→ How can I make it gluten-free?

Swap the flour with a gluten-free blend designed for baking, following any adjustments noted on the blend’s packaging.