This eggnog bread recipe is bursting with the flavors of eggnog, vanilla & cinnamon! It’s perfect for breakfast, brunch, or dessert!
Christmas is just a couple of days away, so I wanted to share another one of my go-to holiday recipes with you. With presents to wrap, decorating to get done and lots of cooking to do, so it’s nice to have a repertoire of easy, no-stress recipes on hand.
I can’t think of anything else that screams the holidays like eggnog, but it’s not just for drinking. Honestly, I rarely just sit and have a glass of it on its own (unless there’s rum involved), but I do use it in my cooking a lot. You can replace some of the milk in most recipes with eggnog to give it a mild eggnogy flavor. I use it in French toast, pudding, oatmeal and even as a coffee creamer. And thanks to a tip I saw on a cooking show, we now mix it with maple syrup to pour over our pancakes – YUMM-O!
I’ve been making this eggnog bread for years now, and it’s become one of my family’s favorite treats. I like to serve it with breakfast on Christmas morning because I can make it the day before and just pop it in the oven on warm while the kids open presents. Although, my husband can usually be found sneaking into the kitchen, slicing off a thick piece and putting it in the toaster 😉
In this recipe, I used Crisco® Pure Vegetable Oil and the Crisco® Original No-Stick Cooking Spray, which can both be found in the aisle near the other oils at Publix.
Fun fact! My uncle was the regional manager at Publix in north Florida until he retired, and I have fond memories of being able to go into the store before it opened. I don’t know why that was so exciting to me, but I just thought it was the coolest thing ever!
My eggnog bread recipe couldn’t be any easier!
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, add the eggs, eggnog, sugars, and vanilla. Whisk to combine.
- Drizzle in the oil and whisk to combine.
- In another bowl, add the flour, baking powder, salt, and spices. Whisk to combine.
- Add the dry ingredients to the wet and whisk until just combined. Be careful not to overmix.
- Spray a loaf pan with Crisco® Original No-Stick Cooking Spray.
- Lay a piece of parchment paper in the pan with the ends sticking out over the top.
- Pour the batter into the pan and gently spread it so that’s it’s somewhat even on top.
- Sprinkle the pecans all over the top followed by about a tablespoon of white sugar.
- Bake for 50 – 55 minutes or until a toothpick inserted in the middle comes out completely clean.
- Remove the bread from the oven and allow it to cool for 15 minutes.
- After 15 minutes, remove it from the pan and transfer it to a wire rack until it’s completely cooled.
- Just before serving, lightly sprinkle with powdered sugar.
How to enjoy eggnog bread!
- Warm with a slathering of butter.
- Make eggnog bread pudding.
- Toasted and spread with your favorite jam or fruit butter.
- Use it to make french toast or french toast sticks.
- Make a trifle with layers of vanilla pudding, whipped cream, and cubed eggnog bread.
- Make mini trifle or parfaits!
Serve this with:
- Apple Pie Cupcakes
- Cranberry Cheesecakes
- Homemade Magic Shell
- Moist & Delicious Eggnog Bread
- Starbucks Copycat Banana Bread
Did you try this recipe?
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Moist & Delicious Eggnog Bread Recipe
Ingredients
- 1/2 cup Crisco® Pure Vegetable Oil
- 2 eggs beaten
- 1 cup full-fat eggnog
- 1/2 cup white sugar plus extra for top
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 teaspoons of baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3 tablespoon chopped pecans
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, add the eggs, eggnog, sugars, and vanilla. Whisk to combine.
- Drizzle in the oil and whisk to combine.
- In another bowl, add the flour, baking powder, salt, and spices. Whisk to combine.
- Add the dry ingredients to the wet and whisk until just combined. Be careful not to overmix.
- Spray a loaf pan with Crisco® Original No-Stick Cooking Spray.
- Lay a piece of parchment paper in the pan with the ends sticking out over the top.
- Pour the batter into the pan and gently spread it so that's it's somewhat even on top.
- Sprinkle the pecans all over the top followed by about a tablespoon of white sugar.
- Bake for 50 – 55 minutes or until a toothpick inserted in the middle comes out completely clean.
- Remove the bread from the oven and allow it to cool for 15 minutes.
- After 15 minutes, remove it from the pan and transfer it to a wire rack until it's completely cooled.
- Just before serving, lightly sprinkle with powdered sugar.
Sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are mine.