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Eggnog Quick Bread – the flavors of the season

December 16, 2019
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Eggnog and the holidays go hand in hand. Eggnog Quick Bread is one of my holiday favorites. It is a blend of eggnog and nutmeg flavors in a slightly dense pound cake-like quick bread. Served plain or with a topping, this bread can be served immediately or frozen for gifting. I have gifted this for years, wrapped in a nice vintage tea towel, ready for slicing and a cup of tea.

Eggnog Quick Bread wrapped in tea towel and ready for gifting, surrounded by Christmas decorations.
Eggnog Bread ready for gifting in vintage tea towel

Here’s how you put it together. Preheat your oven to 325 degrees. Some recipes will suggest 350 degrees – I have found that too high to ensure that the inside is well done without drying out the bread.

Ingredients for Eggnog Quick Bread.

You will need Dairy Eggnog – not the canned version (if you can even find that anymore). Any brand seems to work, so depending on your preference.

Grease one 9×5 loaf pan. I love the metal non-stick. I spray liberally and then put a lining of parchment paper in the bottom.

In a mixing bowl, put 1 cup of sugar, 2 eggs, vanilla, rum extract, 1 cup of eggnog, and 1/2 cup of melted butter (or margarine but I prefer unsalted butter). Mix together.

Fresh nutmeg rasp ready for Eggnog Quick Bread
Fresh Nutmeg Microplane

In another bowl, sift 2 1/4 cup all purpose flour, 2 tsp baking powder, 1/2 tsp of salt, and 1/4 tsp nutmeg. Admittedly, I will go heavy on the nutmeg and have a preference to use freshly grated, mostly because I like the smell

Pour the liquid into the dry ingredients. Mix and fold by hand until everything is blended. Do not over mix. The batter will be thick.

  • Flour and liguid being combined
    Flour and liquid being blended together for quick bread
  • Eggnog bread batter
    Batter ready for oven

Pour into prepared pan and bake for 75 minutes or until a tester comes out clean. Loaf should be golden brown.

Oxo Multiple Function Time.
Multiple function time

I like to bake several loaves at a time. I am comfortable doubling the batch, repeating the process if I need more than two loaves. Then my favorite kitchen tool is my multiple setting timer. Absolutely love this timer – use it all the time for many things – baking, cooking, steeping tea! If you don’t have one – you need to get one. A must for a busy baker.

Sliced loaf of Eggnog Quick Bread ready for tasting. Presented on holiday plate.

Once the loaves are done, remove from the oven, cool in the pan for 15 minutes. Remove from pan and allow to finish cooling on your cooling rack.

Then slice yourself a piece and enjoy some of the leftover eggnog with a nice slice of bread. A little whipped cream on the side is always a nice special touch.

Cup of Eggnog in holiday cup and plate with candy cane adornment
Sliced Loaf of Christmas Eggnog Quick Bread
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5 from 1 vote

Eggnog Quick Bread

A delightful quick bread, dense and pound cake-like with a gentle flavor of eggnog and nutmeg.
Course Dessert, Snack
Keyword eggnog, quick bread
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling time 20 minutes
Total Time 1 hour 30 minutes
Servings 12 slices

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1 cup dairy eggnog Not canned
  • ½ cup margarine or butter melted
  • 2 tsp rum extract
  • 1 tsp vanilla
  • 2¼ cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg

Instructions

  • Heat oven to 325°. Grease bottom of 9×5 loaf pan. Line bottom with parchment paper.
  • Beat eggs in large bowl. Add sugar, eggnog, butter, rum extract and vanilla – blend well.
  • Lightly spoon flour into measuring cup, level off. Add flour, baking powder, salt and nutmeg to liquid, stirring constantly until ingredients are moistened.
  • Pour into greased pan.
  • Bake for 45 minutes or until center comes out clean. Do not overbake – will easily dry out.
  • Allow to cool in pan for 20 minutes. Remove from pan and finish cooling on rack.

Notes

I bake this at 325 degrees.  Many recipes will call for 350.  I have found that I need to bake at a lower temperature to ensure the inside of the bread is done and the outside not too dry.
This bread is a nice slightly dense pound cake-like bread.  It freezes well.
Slices can be served with many different toppings.  Chocolate fudge with whipped cream is a great pairing.  Fresh fruits or spreads also a great taste.

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