How do I know when it’s done?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s done. If there’s wet batter on the toothpick, give it another 5–10 minutes.

Can I add anything to the batter?

Yes—chocolate chips, chopped nuts, or dried fruit like cranberries are great options. Just fold them in before transferring the batter to the pan.

What’s the best eggnog for baking?

Full-fat dairy eggnog offers the richest flavor, but dairy-free options like almond or oat eggnog also work well. Just avoid low-fat versions, which can produce a drier loaf.

Can I make Christmas eggnog bread ahead of time?

Absolutely. In fact, the flavor improves after a day. Just store it tightly wrapped at room temperature for up to five days or freeze for longer storage.

Can I make this Christmas eggnog bread gluten-free?

Yes. Use a 1:1 gluten-free baking flour substitute. Just be sure it’s a mix that includes binders like xanthan gum for proper texture.

Christmas Eggnog Bread Recipe for a Festive Holiday Treat

Christmas Eggnog Bread

Print Recipe

A festive quick bread infused with the creamy warmth of eggnog and cozy spices like nutmeg and cinnamon. Moist, sweet, and perfect for the holiday season, it’s ideal for breakfast, gifting, or dessert.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 85 minutes
Yield: 1 loaf
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup eggnog
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
In a separate bowl, whisk eggnog, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry and fold gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 70 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use fresh eggnog for best flavor and moisture.
Do not overmix the batter to keep the loaf tender.
Add a glaze of powdered sugar and eggnog for extra sweetness.
Store wrapped at room temperature for up to 5 days or freeze for up to 2 months.

Find it online: https://www.cookwithbenchi.com/christmas-eggnog-bread/