Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup eggnog (non-alcoholic)
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
- ½ cup raisins or dried cranberries (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan; lightly dust with flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing fully after each addition.
- Gradually stir in eggnog and vanilla extract until uniform.
- Fold dry ingredients into the wet mixture gently until just combined.
- Optionally fold in chopped nuts and raisins or dried cranberries.
- Pour batter into the prepared pan and spread evenly. Tap gently to remove air bubbles.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Room temperature ingredients ensure even mixing.
Cover with foil in the last 15 minutes for a softer crust.
Customize by adding chocolate chips, extra spices, or alternative dried fruits.
- Prep Time: 15
- Cook Time: 60