Eggnog Bread Recipe is quick bread made with eggnog leftovers ! On the top of that, I coated it with eggnog while still hot to emphasize the flavours. Golden sugar gives additional festive kick.
Perfect for holidays and cold days, this Eggnog Bread Recipe, sliced, served with your favourite spread in the morning is the best you can do with your eggnog besides drinking it by the fire.
It asks for 1 cup of eggnog to make this Christmas bread recipe. ¾ are for the batter and the rest is for eggnog glaze. Instead of butter I used sour cream to get smooth texture of the loaf. The rest of ingredients are usual to use for this type of recipes.
The most important is low amount of sugar since I sprinkled the bread with golden coloured version. Such a details are so important for kids, don’t you think ?
I mean, once you cut the slice, some of golden sugar drops on your Christmas plate, you serve it to children to add favourite spread and, here you have big, honest smile. That’s how your day starts. Is there anything better that this ?
If you buy large amounts of eggnog, there is so many food and drinks you can add it to. Here are some of the examples : eggnog ice cubes, latte, french toast, cookies, rice pudding, cake fillings, creams, puddings, glazes and so much more.
However, for us, this delicious Eggnog Bread Recipe is a winner of the season !
Before you start discovering this December recipe ingredients in detail, let me write a sentence about history of Eggnog drink : wealthy people and monks of 13th century England were drinking posset ( milk and wine combined together ) with egg yolks and figs to toast prosperity and good health.Happy weekend beautiful people !
Eggnog Bread Recipe
- 1 ½ cup flour
- ½ cup sugar
- Pinch of salt
- 1 ½ tsp baking powder
- ½ tsp pumpkin spice
- ¾ cup eggnog
- 1/3 cup sour cream
- 3 Tbsp vegetable oil
- 2 eggs
- 1 Tbsp vanilla extract
- 3 Tbsp eggnog for eggnog wash, after baking, optional
- Festive sugar to sprinkle, optional
Preheat oven to 180 C / 356 F.
Spray bread pan ( 5 cups volume, 3 x 7 inches ) and leave aside.
In medium bowl, combine flour, sugar, salt, baking powder and pumpkin spice.
In another bowl, combine eggs, eggnog, sour cream, oil and vanilla extract.
Slowly add dry ingredients to wet ones and mix until smooth.
Pour the batter into the pan and bake for 52 minutes or until toohpick inserted in the middle comes out clean.
While still in the pan and hot, brush with eggnog generously and sprinkle with festive sugar.
Leave to cool completely before serving.