Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs, at room temperature
- 1 cup eggnog (non-alcoholic)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- Pecans (optional), toasted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with oil or line it with parchment paper.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, beat together eggs, eggnog, vegetable oil, and vanilla extract until everything is blended smoothly.
- Gently fold the wet mixture into the dry ingredients using a spatula.
- Pour the batter into the prepared loaf pan and smooth out the top with your spatula.
- Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about ten minutes before transferring it onto a wire rack to cool completely.
Notes
Store your Christmas Eggnog Bread tightly wrapped in plastic wrap to keep it fresh longer.
Reheat slices in the microwave for 10-15 seconds for a warm treat.
Serve with whipped cream or a sprinkle of nutmeg for added holiday flair.
For extra moisture, add an additional egg or more eggnog to the batter.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg