A moist & delicious quick bread bursting with the flavors of eggnog, vanilla & cinnamon!
Updated to add: This is a great use for leftover eggnog! I used the last of mine to make two more loaves, gave one away and froze the other for quick breakfasts 😉
Since Christmas is just a couple of days away, I wanted to share another one of my go-to holiday recipes with you. By now I’m sure we’re all in full-on Christmas mode 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 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 😉
I went to Publix to pick up the ingredients I needed this morning because I can count on them to always have what I need, and that’s important this time of year. I don’t have time to go hunting down ingredients! I prefer Crisco® oil products in my baking because I’ve used it for years, and it’s a brand I trust. 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!
Ok…back to the bread! You won’t believe how easy this is to make!
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, add the eggs, eggnog, sugars and vanilla. Whisk to combine.
Drizzle in the Crisco® Pure Vegetable Oil and whisk to combine. This will make it extra moist 😉
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. As you can see, mine still has bits of flour showing – that’s ok!
To make my life easy, I give the loaf pan of coating of the Crisco® Original No-Stick Cooking Spray. This will help the bread come out easily once it’s cooled. I also like to add a piece of baking paper with the ends sticking out over the top. This will help you lift it out of the pan.
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. This will help create a nice, crispy top!
Bake for 50 – 55 minutes or until a toothpick inserted in the middle comes out completely clean. The eggnog makes this bread very moist, so you want to be sure it’s cooked through but not overbaked. I check mine at 45 minutes and then every 5 minutes thereafter.
Remove the bread from the oven and allow it to cool for 15 minutes before attempting to get it out of the pan.
After 15 minutes, remove it from the pan and transfer it to a wire rack until it’s completely cooled.
This bread is already pretty sweet, so I don’t think a glaze is necessary. I do like to give it a little sprinkling of powder sugar just to make it look extra pretty 😉
Yummy baked goods and treats are an important part of the holidays, and everyone has a different opinion on what’s the best. Visit The Dessert Debate for more recipe ideas and coupons!
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Eggnog Bread Printable Recipe
- ½ cup Crisco® Pure Vegetable Oil
- 2 eggs, beaten
- 1 cup full-fat eggnog
- ½ cup white sugar, plus extra for top
- ½ cup brown sugar
- 1 teaspoon vanilla
- 2½ cups flour
- 2 teaspoons of baking powder
- ¼ teaspoon salt
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 3 tablespoon chopped pecans
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, add the eggs, eggnog, sugars, and vanilla. Whisk to combine.
- Drizzle in the Crisco® Pure Vegetable Oil and whisk to combine. This will make it extra moist 😉
- 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. As you can see, mine still has bits of flour showing - that's ok!
- Give the loaf pan a coating of the Crisco® Original No-Stick Cooking Spray.
- 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 the 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 before attempting to get it out of the pan.
- After 15 minutes, remove it from the pan and transfer it to a wire rack until it's completely cooled.
- This bread is already pretty sweet, so I don't think a glaze is necessary. I do like to give it a little sprinkling of powder sugar just to make it look extra pretty 😉
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.