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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/vanilla-eggnog-bread-with-crumb-topping-recipe/