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Vanilla Eggnog Bread with Crumb Topping Recipe

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4.1 from 89 reviews

This Vanilla Eggnog Bread with Crumb Topping is a moist and tender quick bread infused with rich eggnog, vanilla, and a hint of rum extract. Topped with a spiced crumbly streusel, it’s perfect for holiday breakfasts or festive gatherings, offering comforting flavors reminiscent of classic eggnog dessert.

  • Total Time: 50-55 minutes
  • Yield: 4 mini loaves (about 8 servings)

Ingredients

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 recommended)
  • 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 and Sugar: In a large mixing bowl, cream together the 1/2 cup room temperature salted butter, 1 cup sugar, and instant vanilla pudding mix until smooth and creamy, ensuring there are no lumps.
  2. Add Wet Ingredients: Beat in the prepared eggnog, eggs, vanilla extract, and rum extract to the creamed mixture until fully combined, creating a smooth batter.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all purpose flour, baking powder, salt, and nutmeg to evenly distribute the leavening and spices.
  4. Mix Dry into Wet: Gradually add the dry mixture to the wet batter, stirring gently until just combined, taking care not to overmix to keep the bread tender.
  5. Prepare Pans and Divide Batter: Grease and flour four mini loaf pans. Evenly divide the batter among the pans and smooth the tops with a spatula.
  6. Make Crumb Topping: In a small bowl, combine cold cubed butter, cinnamon, nutmeg, flour, and sugar. Use a fork to cut the butter into the dry ingredients until crumbly.
  7. Top Batter and Bake: Sprinkle the crumb topping evenly over each loaf. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Bread: Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before slicing.

Notes

  • For best flavor, use freshly ground nutmeg in both the batter and crumb topping.
  • Do not overmix the batter to ensure a light and tender crumb.
  • The batter can be divided into mini loaf pans or one large loaf pan; adjust baking time accordingly if using a larger pan.
  • Storing the bread in an airtight container at room temperature keeps it moist for up to 3 days.
  • This bread pairs wonderfully with a dusting of powdered sugar or a drizzle of vanilla glaze.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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