Vanilla Eggnog Bread with Crumb Topping Recipe

Introduction

This Vanilla Eggnog Bread with Crumb Topping is a festive and flavorful treat perfect for the holiday season. Moist and tender, it combines the rich flavors of eggnog and vanilla with a sweet, spiced crumb topping for a delightful twist on classic quick bread.

Ingredients

• For the bread:
• 1/2 cup salted butter (room temperature)
• 1 (3.4 oz) box instant vanilla pudding
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 3/4 cups prepared eggnog
• 1/2 tsp rum extract
• 1 cup sugar
• 2 eggs (room temperature)
• 1/4 tsp nutmeg (freshly ground preferred)
• 2 1/4 cups all purpose flour
• 2 tsp baking powder
• For the crumb topping:
• 1/4 cup salted butter (cold, cubed)
• 1/2 tsp cinnamon
• 1/2 cup all purpose flour
• 1/4 tsp nutmeg
• 1/2 cup sugar

Instructions

1. Step 1: In a large mixing bowl, cream together 1/2 cup salted butter (room temperature), 1 cup sugar, and the dry instant vanilla pudding mix until smooth and creamy. Beat in the prepared eggnog, eggs, vanilla extract, and rum extract until fully combined.
2. Step 2: In a separate bowl, whisk together 2 1/4 cups all purpose flour, 2 tsp baking powder, 1/4 tsp salt, and 1/4 tsp nutmeg. Gradually add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix.
3. Step 3: Grease and flour four mini loaf pans. Divide the batter evenly among the pans and smooth the tops.
4. Step 4: In a small bowl, combine the cold, cubed butter, cinnamon, nutmeg, flour, and sugar for the crumb topping. Use a fork to mix until crumbly. Sprinkle the topping evenly over the batter in each pan.
5. Step 5: Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use freshly ground nutmeg for a more vibrant flavor.
• For a boozy twist, add a tablespoon of rum along with the rum extract.
• Swap rum extract for almond extract if you prefer a different aroma.
• Try adding chopped nuts or dried cranberries to the batter for texture and added flavor.

Storage

Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices gently in a toaster oven or microwave before serving for the best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without instant pudding?

The instant pudding mix adds moisture and vanilla flavor, but you can substitute with 3 tablespoons of vanilla-flavored gelatin or increase the vanilla extract slightly. Keep in mind the texture may vary slightly.

Can I use regular milk instead of eggnog?

Yes, you can substitute eggnog with regular milk, but the rich flavor will be less pronounced. To mimic the eggnog taste, add some cinnamon, nutmeg, and a bit of vanilla extract to the milk.

Vanilla Eggnog Bread with Crumb Topping Recipe

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★★★★★

4.6 from 53 reviews

This Vanilla Eggnog Bread with Crumb Topping is a moist and flavorful holiday loaf that combines the creamy spices of eggnog with a tender vanilla-infused batter. Topped with a crunchy cinnamon-nutmeg streusel, this bread is perfect for festive breakfasts or cozy afternoon snacks.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 55-60 minutes
• Yield: 4 mini loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bread:

• 1/2 cup salted butter (room temperature)
• 1 (3.4 oz) box instant vanilla pudding mix
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 3/4 cups prepared eggnog
• 1/2 tsp rum extract
• 1 cup sugar
• 2 eggs (room temperature)
• 1/4 tsp freshly ground nutmeg
• 2 1/4 cups all-purpose flour (King Arthur preferred)
• 2 tsp baking powder

For the Crumb Topping:

• 1/4 cup salted butter (cold, cubed)
• 1/2 tsp cinnamon
• 1/2 cup all-purpose flour
• 1/4 tsp nutmeg
• 1/2 cup sugar

Instructions

1. Cream Butter, Sugar, and Pudding Mix: In a large mixing bowl, cream together 1/2 cup room temperature salted butter, 1 cup sugar, and the dry instant vanilla pudding mix until smooth and creamy. Then add 1 3/4 cups prepared eggnog, 2 room temperature eggs, 1 tsp vanilla extract, and 1/2 tsp rum extract, beating until fully combined.
2. Combine Dry Ingredients and Add to Wet Mixture: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, and 1/4 tsp freshly ground nutmeg. Gradually add these dry ingredients to the wet mixture, stirring until just combined to keep the bread tender—avoid overmixing.
3. Prepare Loaf Pans and Spread Batter: Grease and flour four mini loaf pans. Evenly divide the batter among them, smoothing the tops for an even bake.
4. Make and Add Streusel Topping: In a small bowl, combine 1/4 cup cold cubed salted butter, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 cup all-purpose flour, and 1/2 cup sugar. Use a fork to mix until crumbly. Sprinkle this crumb topping evenly over the batter in each loaf pan for a crunchy, flavorful finish.
5. Bake the Loaves: Place the pans in a preheated oven at 350°F (175°C) and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Room temperature eggs and butter help create a smoother batter and better rise.
• Use freshly ground nutmeg for the best flavor in the bread and topping.
• You can substitute rum extract with bourbon extract or omit for a milder flavor.
• Greasing and flouring the pans ensures the bread releases easily after baking.
• The bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
• Mini loaf pans are ideal for individual servings and perfect holiday gifts.

Keywords: Vanilla Eggnog Bread, Holiday Bread, Eggnog Loaf, Streusel Topping, Christmas Bread, Holiday Baking, Vanilla Bread