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Vanilla Eggnog Bread with Crumb Topping

Cozy Up with Vanilla Eggnog Bread and Crunchy Crumb Topping

This Vanilla Eggnog Bread with Crumb Topping captures the essence of festive gatherings with rich flavors, making it a perfect holiday treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup salted butter (room temperature) Adds richness and moisture.
  • 1 box instant vanilla pudding (3.4 oz) Contributes to texture and moistness.
  • 1/4 tsp salt Enhances flavor balance.
  • 1 tsp vanilla extract Adds depth of flavor.
  • 1 3/4 cups prepared eggnog Provides classic holiday flavor.
  • 1/2 tsp rum extract Elevates the festive taste.
  • 1 cup sugar Sweetens the bread beautifully.
  • 2 pcs eggs (room temperature) Binds the ingredients.
  • 1/4 tsp nutmeg (freshly ground preferred) Adds quintessential eggnog flavor.
  • 2 1/4 cups all-purpose flour Forms the structure of the bread.
  • 2 tsp baking powder Acts as a leavening agent.
For the Crumb Topping
  • 1/4 cup salted butter (cold, cubed) Creates a delightful crispiness.
  • 1/2 tsp cinnamon Adds an aromatic flavor.
  • 1/2 cup all-purpose flour Binds the topping ingredients together.
  • 1/4 tsp nutmeg Enhances flavor complexity.
  • 1/2 cup sugar Sweetens the topping.

Equipment

  • Mixing bowl
  • Electric Mixer
  • loaf pans
  • Spatula
  • Whisk
  • Fork or pastry cutter

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, cream together 1/2 cup of room-temperature salted butter and 1 cup of sugar until light and fluffy, about 3-5 minutes. Then add the instant vanilla pudding mix and blend until smooth.
  2. Beat in 1 3/4 cups of prepared eggnog, 2 room-temperature eggs, 1 tsp of vanilla extract, and 1/2 tsp of rum extract until fully integrated.
  3. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 2 tsp of baking powder, 1/4 tsp of salt, and 1/4 tsp of freshly ground nutmeg.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Preheat your oven to 350°F (175°C) while you prepare your pans by greasing and flouring four mini loaf pans.
  6. In a small bowl, combine 1/4 cup of cold, cubed salted butter, 1/2 cup of all-purpose flour, 1/2 tsp of cinnamon, 1/4 tsp of nutmeg, and 1/2 cup of sugar. Mix until crumbly.
  7. Sprinkle the crumbly mixture generously over each filled loaf pan.
  8. Bake for 35-40 minutes, checking for doneness with a toothpick.
  9. Once baked, let the loaves cool in the pans for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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