Eggnog Bread

Kitty FloridoDecember 21, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Baking is part of what I love to do. No matter if it’s a cake, cookies, roasting veggies or what ever comes to mind. And with the holidays in full swing baking is mandatory! This year we had a few batches of homemade eggnog from friends and family, so what to do with so much eggnog? Eggnog Bread!

Not everyone is team eggnog, but in our house we love it. And what better to do with so much eggnog… than to bake with it! Depending on your eggnog you can adjust the spices from the recipe, but the amounts of nutmeg and vanilla can be adjusted.

Also, don’t skip on the rum! Sure, you could make the icing with eggnog… but where’s the fun in that? The little bit you add brings in so much depth and flavor that balances out the sweetness from the loaf.

Kitty

Eggnog Bread

Recipe from TheKitchn
Makes 1 loaf (about 12 servings)

Ingredients, for the bread:
½ cup eggnog
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract

Ingredients, for the icing:
½ cup powdered sugar
1 ½ tablespoons rum, brandy, or bourbon

Directions:

Heat the oven to 350°F. Line an 8-x-5-inch loaf pan with parchment and coat with nonstick cooking spray.
In a standing mixer with a whisk attachment, whisk the eggnog at high-speed until it doubles in volume, for about 8-10 minutes. It won’t whip and form peaks, but will be frothy and airy. Keep the whipped eggnog in the fridge until step 6.
Whisk together the flour, baking powder, salt, and nutmeg. Set aside. Add the eggs to a separate bowl, along with the vanilla. Set aside.
In a standing mixer with a paddle attachment or with a hand mixer, beat the butter at medium speed until creamy, 1 to 2 minutes. Scrape down the sides of the bowl, and beat in the sugar for 3 to 5 minutes until light and fluffy. Beat in the eggs and egg yolk one at a time, fully incorporating each egg before adding the next. Scrape down the sides as needed.
Sprinkle the flour mixture over the butter mixture. Mix on low-speed just until the ingredients come together into a dough. It’s ok if there is still a little flour visible on the dough and the sides of the bowl.
With a spatula, mix ⅓ of the whipped eggnog into the batter. Pour the rest of the eggnog into the bowl and gently fold it into the batter. Keep gently folding until it forms a smooth and pourable batter.
Pour the batter into the prepared loaf pan and smooth the top. Place in the oven and bake for 55 to 65 minutes. The loaf is done when the top is domed and golden-brown, and when a toothpick inserted into the middle comes out clean.
Let the loaf cool in the pan for 10 minutes, then lift it by the parchment paper and transfer to a cooling rack. Remove the parchment.
When the loaf has cooled but is still warm to the touch, whisk together the glaze ingredients and spoon over the loaf. Let the loaf stand until the icing is set and dry. Slice and serve.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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