I have always loved the magic of Christmas baking, and one of my favorite traditions is making a loaf of Christmas Eggnog Bread. The first time I tried this recipe, the warm aroma of nutmeg, cinnamon, and vanilla filling the kitchen instantly reminded me of cozy holiday mornings. There’s something truly special about a bread that tastes like dessert but is comforting enough for breakfast or a snack. Over the years, I’ve perfected this recipe to create a loaf that is soft, moist, and packed with festive flavors, making it a must-have for any holiday table.
You will love this recipe because it brings the taste of classic Christmas eggnog into a bread that is easy to slice, serve, and share. It’s perfectly sweet without being overwhelming, with just the right hint of spice to make every bite feel like a celebration. Whether you’re enjoying it with a cup of hot coffee or serving it to friends and family as a holiday treat, this bread has a way of spreading warmth and cheer.
This Christmas Eggnog Bread is incredibly versatile. You can serve it plain, toasted with a little butter, or even turned into French toast for an indulgent holiday breakfast. It also makes a beautiful gift when wrapped in festive paper, and it can easily be adapted with add-ins like raisins, cranberries, or chocolate chips depending on your mood or the preferences of your guests.
One of the best parts is that it’s affordable. The ingredients are simple and easy to find, so you don’t need to spend a fortune to create something that tastes luxurious. This recipe uses everyday pantry staples, and a little planning allows you to have this bread ready for the holiday season without breaking the bank.
Ingredients for Christmas Eggnog Bread:
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 cup eggnog (non-alcoholic)
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1 tsp vanilla extract
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½ cup chopped nuts (optional)
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½ cup raisins or dried cranberries (optional)
How to Prepare This Recipe
Preparing Christmas Eggnog Bread is easier than it looks, and with a few simple steps, you’ll have a festive loaf that fills your kitchen with holiday cheer. This recipe is quick, easy, and perfect for both novice and experienced bakers.
Step-by-Step Instructions for Preparation
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Preheat the oven and prepare the pan:
Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust it with flour, ensuring your bread doesn’t stick. -
Mix the dry ingredients:
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger. Make sure these are evenly combined to distribute the spices throughout the bread. -
Cream butter and sugar:
In a large mixing bowl, beat ½ cup of softened unsalted butter with ¾ cup of granulated sugar until light and fluffy. This process incorporates air, which helps the bread rise beautifully. -
Add eggs:
Beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This creates a smooth, cohesive batter. -
Incorporate wet ingredients:
Gradually mix in 1 cup of eggnog and 1 teaspoon of vanilla extract. Stir gently until the mixture is uniform, but avoid overmixing to maintain a tender crumb. -
Combine wet and dry ingredients:
Slowly fold the dry ingredient mixture into the wet ingredients. Use a spatula to fold carefully until no streaks of flour remain. Overmixing can result in a dense bread, so stop as soon as it is just combined. -
Add optional mix-ins:
If desired, fold in ½ cup of chopped nuts and ½ cup of raisins or dried cranberries. These add texture and festive flavor that enhance the holiday spirit of your bread. -
Pour into the pan:
Transfer the batter to your prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles. -
Bake the bread:
Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached. -
Cool and serve:
Let the bread cool in the pan for 10 minutes, then remove it and transfer it to a wire rack to cool completely. Slicing too soon may cause the bread to crumble.
Quick and Easy Tips
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Use room temperature ingredients to ensure smooth mixing and even baking.
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For a softer crust, cover the bread loosely with foil during the last 15 minutes of baking.
Customizable Options
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Add chocolate chips for a sweeter twist.
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Swap nuts for seeds to make it nut-free.
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Adjust spices like cinnamon and nutmeg to suit your taste.
Popular with Many People
This bread has become a holiday favorite because it combines the nostalgic flavor of eggnog with the comfort of homemade bread. Its versatility, rich aroma, and soft texture appeal to both kids and adults, making it a perfect choice for family gatherings or festive brunches.
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CHRISTMAS EGGNOG BREAD
This Christmas Eggnog Bread captures the essence of holiday flavors in a soft, moist loaf. Perfect for breakfast, snacks, or gifting, it combines the warmth of spices with the richness of eggnog for a festive treat everyone will enjoy.
- Total Time: 1 hour 15 minutes
- Yield: 1 1x
Ingredients
- 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
FAQs
1. Can I make this bread ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just allow it to come to room temperature before putting it in the oven.
2. Can I use dairy-free eggnog?
Absolutely. Plant-based eggnog works well in this recipe without affecting the flavor or texture significantly.
3. How should I store the bread?
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months.
4. Can I add extra spices?
Yes, feel free to increase cinnamon, nutmeg, or ginger to suit your taste. Just be careful not to overpower the subtle eggnog flavor.
5. Is it possible to make muffins instead of a loaf?
Yes, pour the batter into a greased or lined muffin tin and bake at 350°F (175°C) for 20–25 minutes or until a toothpick comes out clean.
6. Can I omit the nuts or dried fruit?
Yes, the bread will still be moist and flavorful without these additions. They are optional and purely for texture and added holiday flair.