Eggnog Quick Bread
A spiced bread made with actual eggnog for maximum flavor and moisture.
Servings: 12 servings
Ingredients
- 2 and 1/4 cup all purpose flour be sure to measure properly
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup firmly packed brown sugar
- 1/2 cup (1 stick) unsalted butter softened to room temperature
- 2 large eggs room temperature*
- 1 cup eggnog room temperature*
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350ºF. Spray a loaf pan with nonstick spray. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the brown sugar and butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating until each is incorporated.
- Turn the mixer speed down to medium-low and slowly pour in the eggnog. Add the vanilla, and continue to beat until everything is incorporated.
- While continuing to beat the mixture on medium-low speed, add in the dry ingredients, stopping when everything is mostly combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake bread for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before serving. Store leftovers at room temperature up to 4 days, or in the refrigerator up to 1 week. Loaf freezes well, up to 3 months. Thaw in refrigerator or at room temperature overnight.
Video
Notes
*It is imperative to use room temperature ingredients when working with room temperature butter. Batter blends together much more uniformly when everything is the same temperature.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!