An enchanting aroma dances through the kitchen as the golden hues of eggnog and nutmeg weave together, a symphony of warmth and comfort. This Vanilla Eggnog Bread with Crumb Topping emerges not only as a treat for the taste buds but as an embrace for the soul, invoking memories of festive gatherings and cozy afternoons spent in sweet anticipation. Here, within these simple ingredients and steps, lies the art of nurturing culinary love.
Why make this recipe
To indulge in the irresistible charm of Vanilla Eggnog Bread is to celebrate the beauty of the season. The marriage of creamy eggnog, rich vanilla, and a hint of rum transforms humble bread into a luxurious experience, making it a heart-warming addition to breakfast tables, afternoon tea, or weekend brunches. This recipe envelops your senses in a gentle embrace, transitioning seamlessly from the warmth of the oven to the inviting aroma that fills the air.
How to make Vanilla Eggnog Bread
Ingredients:
- 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
- 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
Directions:
Begin your journey by taking a large mixing bowl — a vessel for creation. Cream together the softened butter and sugar with the instant vanilla pudding mix, transforming them into a smooth, dreamy concoction. As you beat in the prepared eggnog, eggs, vanilla extract, and rum extract, watch as these elements unite, a harmonious chorus harmonizing beneath your touch.
In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg, combining the dry with the delicate. Gradually blend your dry ingredients into the wet mixture, until they come together like a soft whisper. With each stir, feel the life beginning in the dough, an anticipation of the magic to come.
Prepare four mini loaf pans by greasing and flouring them, creating a sacred space for your batter. Divide the luscious blend evenly among them, ensuring each loaf receives its fair share of the homemade goodness.
For the crumb topping, combine the cold, cubed butter with cinnamon, nutmeg, flour, and sugar until a crumbly texture forms. Sprinkle this divine mixture generously over the batter, heralding a crunchy, sweet embrace that will crown each loaf with a perfect crunch upon baking.
Bake your treasures in a preheated oven at 350°F for 35-40 minutes, until a toothpick inserted comes out clean, revealing the gentle promise of perfectly baked bread within. Allow them to cool in the pans for 10 minutes before gently transferring them to a wire rack, where they await the moment of enjoyment.
How to serve Vanilla Eggnog Bread
Slice the warm bread thickly, letting its steam gently escape and revealing the tender crumb within. Pair each slice with a dollop of spiced butter or a sprinkle of powdered sugar, and serve alongside a warm cup of spiced cider or a frothy latte, creating the perfect moment of indulgence.
How to store Vanilla Eggnog Bread
Embrace the longevity of this delightful creation by wrapping each loaf tightly in plastic wrap or placing it in an airtight container. Stored this way, your Vanilla Eggnog Bread will remain fresh at room temperature for up to four days, or you may keep it in the refrigerator for one week. For longer enjoyment, consider freezing the bread, where it can nestle for up to three months.
Tips to make Vanilla Eggnog Bread
- Ensure your ingredients are at room temperature for a smoother batter and more even mixing.
- Be careful not to overmix once you incorporate the flour, as this can lead to a denser loaf instead of a light and airy texture.
- Add chopped nuts or chocolate chips into the batter for a delightful twist, enhancing its texture and flavor.
Variations
Consider enhancing this already whimsical bread with a drizzle of caramel sauce or a sprinkle of crushed peppermint for a holiday flair. Alternatively, substituting the rum extract with an alternative flavor extract like almond or hazelnut can create varied delights suited to different palettes.
FAQs
Can I use store-bought eggnog?
Absolutely! While homemade eggnog is luxurious, store-bought works splendidly for this recipe, saving you time without sacrificing taste.
Can I make this recipe into a larger loaf instead of mini loaves?
Certainly! If preferred, simply pour the batter into a standard-sized loaf pan and adjust the baking time to approximately 50-60 minutes. Keep an eye on it, testing for doneness with a toothpick.
Is there a way to make this recipe gluten-free?
Indeed! Substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for the best texture and rise.
Baking embodies a gentle rhythm, an art of patience and presence. Each loaf, with its golden crust and inviting aroma, reflects the beauty of the moment — a reminder that creativity flourishes slowly, with care and love layered into every bite.
Vanilla Eggnog Bread
Ingredients
Method
- In a large mixing bowl, cream together the softened butter and sugar with the instant vanilla pudding mix until smooth.
- Beat in the prepared eggnog, eggs, vanilla extract, and rum extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Gradually blend the dry ingredients into the wet mixture until combined.
- Prepare four mini loaf pans by greasing and flouring them.
- Divide the batter evenly among the prepared pans.
- Combine the cold, cubed butter with cinnamon, nutmeg, flour, and sugar until a crumbly texture forms.
- Sprinkle the crumb mixture generously over each batter-filled loaf pan.
- Bake in a preheated oven at 350°F for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pans for 10 minutes before transferring to a wire rack.