Description of this recipe
This Vintage Eggnog Bread recipe is a delightful twist on classic holiday flavors. Infused with the rich, creamy taste of eggnog and a hint of warming spices, this bread is moist, tender, and perfect for sharing. The combination of vanilla and rum extracts enhances the eggnog flavor, making each slice a festive treat. Topped with a luscious eggnog glaze, this bread is not only delicious but also visually appealing, making it a standout addition to any brunch or dessert spread.
Why you will love this recipe
You’ll fall in love with this Vintage Eggnog Bread because it captures the essence of the holiday season in every bite. The moist, tender crumb and the comforting aroma of nutmeg and allspice make it irresistible. It’s incredibly easy to make, using simple ingredients and straightforward instructions, ensuring a perfect loaf every time. The eggnog glaze adds a touch of sweetness and elegance, making it a show-stopping treat for gatherings or a cozy indulgence for yourself. This bread is more than just a recipe; it’s a slice of holiday nostalgia that will warm your heart and delight your taste buds.
Ingredients:
Eggnog Bread
- 2 ¼ cups all-purpose flour
- 3.4 ounces vanilla instant pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 ¼ cups eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
Eggnog Glaze
- 1 cup powdered sugar, sifted
- ¼ teaspoon rum extract
- ⅛ teaspoon ground nutmeg
- 2 tablespoons eggnog
- 1 to 2 tablespoons milk, whole or 2% (as needed for consistency)
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by lining it with parchment paper, ensuring the paper overhangs the sides for easy removal of the baked loaf. This step is crucial to prevent sticking and allows you to lift the bread out effortlessly once it’s cooled. The parchment paper acts as a sling, making the entire process cleaner and simpler.
Step 2: In a medium bowl, sift together the all-purpose flour, vanilla instant pudding mix, baking powder, salt, ground nutmeg, and ground allspice. Sifting these dry ingredients ensures they are evenly distributed, which is key to a uniform texture and flavor in the final product. The vanilla instant pudding mix adds extra moisture and a hint of vanilla, enhancing the overall taste and tenderness of the bread. Set this bowl aside for later use.
Step 3: In a large mixing bowl, using an electric mixer on medium speed, cream together the melted and cooled unsalted butter, granulated sugar, room temperature eggs, eggnog, vanilla extract, and rum extract until the mixture is smooth and fully combined. Ensure the butter is cooled to prevent cooking the eggs. Room temperature eggs emulsify better, resulting in a smoother batter. The combination of vanilla and rum extracts intensifies the eggnog flavor, giving the bread a rich, festive taste.
Step 4: Gradually add the dry ingredients to the bowl of wet ingredients. Mix on low speed just until fully combined. Be careful not to overmix the batter, as this can result in a tough bread. The batter should be slightly thick. Mixing on low speed helps prevent gluten development, ensuring a tender crumb.
Step 5: Transfer the batter to the prepared loaf pan and spread it evenly. This ensures that the bread bakes uniformly. Place the loaf pan in the preheated oven and bake for 55-60 minutes. Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, the bread is done. If the bread starts to brown too quickly, you can tent it with aluminum foil after 40-45 minutes of baking to prevent overbrowning.
Step 6: Once baked, allow the bread to cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Remove the parchment paper and transfer the bread to a wire rack to cool completely before adding the glaze. Cooling the bread completely prevents the glaze from melting and ensures it adheres properly.
Step 7: Prepare the Eggnog Glaze: In a small bowl, whisk together the sifted powdered sugar, rum extract, ground nutmeg, and eggnog until smooth. Sifting the powdered sugar ensures a lump-free glaze. The glaze will be thick initially. Add 1-2 tablespoons of milk, starting with 1 tablespoon, to thin the glaze to a thin and pourable consistency. Adjust the amount of milk as needed to achieve the desired consistency.
Step 8: Glaze the Bread: Place a piece of parchment paper under the wire rack to catch any drips. Spoon the eggnog glaze evenly over the top of the cooled eggnog bread. Allow the bread to sit at room temperature until the glaze has firmed up enough to slice and serve. This usually takes about 20-30 minutes.
COOKING Rating:
Easy
Serving Suggestions:
- Serve slices of the Vintage Eggnog Bread with a warm cup of coffee or tea for a comforting breakfast or afternoon treat.
- Pair it with fresh berries and whipped cream for an elegant dessert.
- Toast a slice and spread with butter or cream cheese for a simple yet satisfying snack.
- Cut into cubes and use as a base for bread pudding during the holidays.
- Serve alongside a scoop of vanilla ice cream for an indulgent dessert experience.
Tips:
- Use room temperature ingredients for better emulsification and a smoother batter.
- Do not overmix the batter to avoid a tough bread.
- Tent the bread with aluminum foil during the last part of baking to prevent overbrowning.
- Ensure the bread is completely cooled before glazing to prevent the glaze from melting.
- Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a more intense eggnog flavor, add an extra splash of rum extract to both the bread and the glaze.
- If you don’t have rum extract, you can substitute it with a tablespoon of dark rum for a more authentic flavor.
Prep Time:
20 minutes
Cook Time:
55-60 minutes
Total Time:
1 hour 15-20 minutes
Nutritional Information:
(Note: The following values are approximate and can vary based on specific ingredients and portion sizes.)
Calories: Approximately 350-400 per slice Protein: Approximately 4-5 grams per slice Sodium: Approximately 200-250 mg per slice
Conclusion
This Vintage Eggnog Bread recipe is a delightful way to bring the festive flavors of the holiday season into your kitchen. With its moist, tender crumb, rich eggnog flavor, and sweet glaze, it’s a treat that will be enjoyed by all. Whether you’re serving it at a holiday brunch, gifting it to friends and family, or simply indulging in a slice with a warm beverage, this bread is sure to bring joy and warmth to any occasion. Enjoy the process of baking this classic recipe and savor the delicious results!
Questions and Answers About This Recipe
Q1: Can I use a different type of flour for this recipe?
A: While all-purpose flour is recommended for the best texture, you can substitute it with a 1:1 gluten-free flour blend for a gluten-free version. Be aware that the texture might be slightly different, potentially a bit denser. Avoid using bread flour, as it can make the bread too chewy.
Q2: What can I do if I don’t have vanilla instant pudding mix?
A: If you don’t have vanilla instant pudding mix, you can use the same amount of cornstarch mixed with an extra teaspoon of vanilla extract. The pudding mix adds to the moisture and tenderness of the bread, so this substitution will help maintain those qualities. Alternatively, you can omit it altogether, but the bread might be slightly less moist.
Q3: Can I freeze this eggnog bread?
A: Yes, you can freeze the eggnog bread. Allow the bread to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2-3 months. When ready to serve, thaw overnight in the refrigerator and bring to room temperature before glazing or serving. Freezing before glazing is recommended.
Q4: How can I make this recipe healthier?
A: To make this recipe healthier, you can reduce the amount of sugar by 1/4 cup and substitute half of the all-purpose flour with whole wheat flour. You can also use a lower-fat eggnog or replace some of the butter with unsweetened applesauce. These substitutions will reduce the calorie and fat content while adding some fiber.
Q5: What if my bread is browning too quickly in the oven?
A: If your bread is browning too quickly, tent it with aluminum foil after about 40-45 minutes of baking. This will help to shield the top of the bread from direct heat, preventing it from burning while allowing the inside to continue baking evenly. Make sure to loosely tent the foil so it doesn’t stick to the glaze when it rises.
