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This easy Christmas quick bread recipe with cinnamon eggnog glaze is perfect for Holiday breakfast or dessert.
QUINTESSENTIAL CHRISTMAS QUICK BREAD
One of my favorite things about the Christmas season is the Holiday eggnog. Excitement runs through my soul as I stroll down the dairy isle and see the eggnog for the first time each year.
I love a hot up of eggnog or a hot cup of coffee and eggnog. What a lovely, delicious treat while watching a Holiday Hallmark movie curled up under a blanket.
So, can you imagine how jubilant I was when I saw a recipe for eggnog bread. I mean two of my favorite things, quick bread and eggnog, wrapped up in one. Needless to say, this was a must bake.
Friends, let me say, this eggnog bread is as scrumptious as I thought it would be. It’s not an overly sweet bread, so the blend of cinnamon, nutmeg, eggnog and toasted walnut (you can use pecans) flavors really shine. These flavors come together to make an incredibly flavorful arrangement.
As well as tasting delicious, this homemade quick bread contains no yeast (yes, I said no yeast) and is easy to make. The ingredients for this eggnog bread are simple and simple to put together.
Eggnog bread is just ideal for the Christmas season. It screams Christmas flavor. Take it to your church or neighborhood Christmas brunch or breakfast. Or, serve it to the girls at your annual Christmas coffee. It will be a hit wherever it’s served.
KEY INGREDIENTS IN THIS EGGNOG QUICK BREAD
- All-purpose flour sifted
- Ground nutmeg – Helps provide the fabulous flavor for this quick bread.
- Cinnamon – Blends with eggnog, nutmeg and nuts to create amazing flavor.
- Egg – Beat the egg first before adding.
- Eggnog – I used vanilla flavor. Plain or cinnamon would also be delicious.
- Cooking oil – Helps make this bread soft.
- Chopped nuts, walnuts or pecans – Try toasting the nuts before adding them to the batter. This adds even more flavor to the nuts.
- Golden raisins – optional
TOOLS USED IN THIS EASY QUICK BREAD
- 5x9x3 Loaf Pan
- Hand Mixer
- Dry ingredient measuring cups
- Wet ingredient measuring cups
- Measuring Spoons
Quick Bread Tips
I love a good quick bread. They’re so easy to make, moist and delicious, but most importantly, they contain NO YEAST. Yeast intimidates me and quick breads are my way of coping.
Since quick breads are on my regular rotation of bakes, I want to make sure I’m doing them right. So, I found these 4 great quick bread tips from Taste Of Home.
- Dust Your Add-Ins With Flour – When adding nuts, chocolate chips or fruits, toss them in 1 or 2 tablespoons of flour before adding them to the batter. This will keep your add-ins from sinking to the bottom.
- Don’t Overmix – Stir in your flour until just combined. Overmixing after adding the flour strengthens the gluten and can make your quick bread tough and chewy.
- Check Your Quick Bread With a Toothpick – Test the doneness of your quick bread with a toothpick, thin skewer or sharp knife. If it comes out clean, it’s done. If it comes out gooey, it needs a little more oven time.
- Wait To Cool Until You Frost – Many quick breads call for a glaze. Make sure your bread is cooled to room temperature before adding it. Adding a glaze to a warm quick bread can cause the glaze to seep into the bread, leaving it soggy with no glaze on top.
Final Thoughts On Eggnog Christmas Quick Bread
This bread is tasty anytime of year, but it’s especially festive from Thanksgiving through New Year’s. It just screams “Christmas” and “It’s The Holidays” with it’s heavenly, delightful eggnog/cinnamon flavor. Plus, it’s such an easy bake and can be served for breakfast, brunch, dessert or snacking. This is must for your Christmas baking lineup.
In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.
I have linked to our related recipes below and I’m sure you will love them.
More Holiday Quick Bread Recipes
- Pumpkin Quick Bread (With Chocolate Chips)
- Southern Sweet Potato Bread
- Chocolate Chip Date Nut Bread
- Easy, Quick, Classic Zucchini Bread
- 5x9x3 inch Loaf Pan
- Medium to large mixing bowl
- Measuring cups for dry ingredients
- Measuring cup for liquid ingredients
Ingredients for Eggnog Nut Bread
- 3 cups All-purpose flour sifted
- ½ cup Sugar
- 4 tsp Baking powder
- ½ tsp Salt
- 1 tsp Ground nutmeg
- 1⅓-2 tsp Cinnamon
- 1 Egg beaten
- 1¾ cup Eggnog
- ½ cup Cooking oil
- ½ cup Chopped nuts walnuts or pecans. I used walnuts and pecans. Toss in 1 to 2 tablespoons of flour before adding to batter.
- ½ cup Golden raisins optional
Powdered Sugar Drizzle
- 1 – 2.5 Tbsp Eggnog
- ½ cup plus 2 Tbsp Powdered Sugar Sifted
- 1 tsp Cinnamon
Instructions for Eggnog Nut Bread
- In large mixing bowl, stir together flour, sugar, baking powder, salt, nutmeg and cinnamon
- Combine egg, eggnog and oil and add to dry ingredients
- Stir together until just combined
- Toss nuts and raisins in 1 to 2 tablespoons of flour. Stir in nuts and raisins
- Turn into greased 5x9x3 inch loaf pan. This fills the loaf pan to the top and creates a large loaf. (See notes below.)
- Bake at 350° for 60 to 70 minutes
- Cover with foil after 50 minutes if bread browns to quickly
- Cool in pan for 10 minutes
- Remove bread from pan and cool
Instructions for Cinnamon Powdered Sugar Glaze
- Stir together powdered sugar, cinnamon and enough eggnog to make of drizzling consistency. Drizzle over bread.