Description
A festive bread infused with the flavors of eggnog, perfect for the holiday season. This recipe yields a moist and tender loaf with a hint of nutmeg and spice.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup eggnog
- 1/4 cup brandy or rum (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, cinnamon, and cloves.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the eggnog and brandy or rum, if using.
- Alternately add the dry ingredients and the eggnog mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- If using, gently fold in the chopped nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve.
Notes
- For an extra festive touch, dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and a little eggnog.
- If you don’t have eggnog, you can substitute with milk and a pinch of nutmeg and cinnamon.
- This bread can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American