Name: Vanilla Eggnog Bread with Crumb Topping Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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

If you’re craving a holiday treat that’s as cozy as your favorite sweater, you’re in for a real delight with this Vanilla Eggnog Bread with Crumb Topping Recipe. It’s a soft, moist bread infused with the rich, creamy flavors of eggnog and vanilla, crowned by a buttery, spiced crumb topping that adds just the right crunch. Perfect for those chilly mornings or afternoon tea, this bread brings all the warmth and nostalgia of festive seasons right into your kitchen anytime you want.

A small square piece of cake with two distinct layers is shown. The bottom layer is a golden brown cake with a soft, slightly spongy texture. On top of that is a thick cream-colored layer that looks smooth and creamy. The top layer is covered with crumbly bits of a light tan color, giving the cake a rough texture on the surface. The cake is resting on a white marbled surface with a cooling rack underneath. In the background, a woman's hand is gently lifting another piece of the same cake. Photo taken with an iphone --ar 4:5 --v 7 — Vanilla Eggnog Bread with Crumb Topping, holiday bread recipes, eggnog bread, festive bread with crumb topping, easy holiday baked goods

Jump to:

Why You’ll Love This Vanilla Eggnog Bread with Crumb Topping Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

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Why You’ll Love This Vanilla Eggnog Bread with Crumb Topping Recipe

I remember the first time I baked this bread; the kitchen filled with the toasty fragrance of cinnamon and nutmeg was pure magic. This recipe is not only straightforward but the result is lusciously tender bread with a crumb topping that adds that extra special touch only home baking can bring.

Texture you want: Soft, moist crumb with a satisfyingly crisp crumb topping.
Flavor that pops: Warm vanilla and nutmeg mingled with the hint of rum extract.
Everyday ingredients: Uses pantry staples you likely already have with the seasonal twist of eggnog.
Works for any night: Great for gifting, breakfast, or dessert any time of year.

Vanilla Eggnog Bread with Crumb Topping Recipe - Recipe Image — Vanilla Eggnog Bread with Crumb Topping, holiday bread recipes, eggnog bread, festive bread with crumb topping, easy holiday baked goods

Ingredient Spotlight

Let’s talk about the essentials that really make this Vanilla Eggnog Bread with Crumb Topping Recipe soar. The eggnog adds creamy richness and a subtle spice, while the instant vanilla pudding ensures every bite stays tender and moist. I love using freshly ground nutmeg for that aromatic punch, but you can use pre-ground in a pinch.

Eggnog: Choose a good-quality or homemade version for the best flavor; it’s the star of the show.
Instant Vanilla Pudding Mix: Keeps the bread moist and gives it a lovely vanilla depth.
Cold Butter for Crumb Topping: This is key to that perfect crumble texture—don’t soften it!

Seasonality & Sourcing

Eggnog really shines in the holiday season, but you can find it year-round in many supermarkets. For the freshest experience, shop during the holidays when farmers’ markets and specialty stores stock up on local and organic eggnog. If you’re looking to save, store brands work well here without compromising taste. Nutmeg is best when freshly grated, so a little investment in a microplane grater is worth it for this recipe.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by preheating your oven to 350°F (175°C). This sets the perfect environment for even baking. While the oven warms, cream together your room-temperature butter, sugar, and instant vanilla pudding mix until the texture is smooth and creamy—this takes about 3 minutes with a hand or stand mixer. Avoid rushing this step as it ensures your bread stays tender and well-risen. Grease and flour four mini loaf pans now so they’re ready to hold your batter without sticking later.

Step 2 — Cook & Build Flavor

Next, add your prepared eggnog, eggs, and both extracts to the creamed mixture and beat until everything is completely incorporated. In a separate bowl, whisk your flour, baking powder, salt, and nutmeg. Gradually fold the dry ingredients into the wet mixture, taking care not to overmix—stopping as soon as you see no flour patches. Distribute the batter evenly among your prepared pans. Then, whip up the crumb topping by mixing cold butter cubes with cinnamon, nutmeg, flour, and sugar until crumbly. Sprinkle this generously over each loaf.

Step 3 — Finish & Rest

Bake your breads for about 35-40 minutes. You’ll know they’re done when a toothpick inserted near the center comes out clean or with just a few moist crumbs. Let the loaves rest in their pans for 10 minutes to set up, then carefully transfer to a wire rack to cool completely. This resting phase helps the flavors meld and ensures the crumb topping stays crisp rather than soggy—a tiny step that makes a huge difference!

Troubleshooting Vanilla Eggnog Bread with Crumb Topping Recipe

If your bread turns out dry, double-check the freshness of your baking powder and don’t overbake. Underbaked bread will be too dense or gummy in the center, so add a few more minutes if needed. If the crumb topping feels soggy, it might be from cooling in a covered container too soon—always wait for full cooling. To kick blandness up a notch, try a sprinkle of sea salt in the crumb topping or a splash more vanilla extract in the batter for extra warmth.

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Pro Tips

From my many batches, I’ve found that gentle mixing and careful attention to crumb topping texture elevate this bread beyond the ordinary. Using cold butter for the topping is non-negotiable for that perfect crunch. And don’t rush the cooling step — the bread finishes cooking and flavors deepen once out of the oven.

Heat control: Keep your oven consistent at 350°F to avoid dry edges.
Timing window: Check at 35 minutes, but expect up to 40 for moist interiors.
Make-ahead move: This bread freezes beautifully—slice before freezing for quick toasting later.
Avoid this pitfall: Don’t overmix batter; tough bread is no fun.

Variations & Substitutions

You can tweak this Vanilla Eggnog Bread with Crumb Topping Recipe easily to fit your flavor preferences or dietary needs. Swap rum extract for bourbon or almond extract for a subtle twist. If dairy is a concern, try a plant-based eggnog and vegan butter, which works surprisingly well here. For a more decadent version, stir in chopped pecans or raisins before baking.

Great Debates

One classic debate is whether to use butter or oil in quick breads. I prefer butter for the rich flavor and that dreamy crumb topping texture, but oil keeps the bread extra moist. Either works; it just depends on if you want that buttery depth or maximum tenderness. Also, some bakers swear by adding sour cream or yogurt for tang, but I find eggnog’s spices cover all the flavor bases here.

Make-Ahead, Storage & Freezing

You can store baked Vanilla Eggnog Bread with Crumb Topping Recipe in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and warm slices in a toaster or oven to revive the crumb topping’s crunch. I always slice before freezing for easy grab-and-go breakfasts or quick dessert fixes.

Yield & Conversions

This recipe makes four mini loaves, each perfect for sharing or gifting. If you want a single large loaf, use a 9x5-inch pan and expect a slightly longer baking time of about 50-60 minutes. To double the recipe, simply scale all ingredients and bake in two batches or larger pans. For metric measurements, 2 ¼ cups flour translates to about 280 grams, and 1 cup sugar is approximately 200 grams.

Serving Ideas & Pairings

This bread shines on its own but pairs beautifully with whipped cream or a spread of cream cheese frosting for a sweeter treat. I also love it toasted with a slather of almond butter or alongside a steaming cup of chai tea or coffee. For a festive brunch, serve slices with fresh fruit and a drizzle of maple syrup on the side.

FAQs

Can I use homemade eggnog in this recipe?

Absolutely! Homemade eggnog adds fresh flavor and richness that elevate the bread even more, just use it in the same quantity as store-bought.

How do I prevent the crumb topping from sinking?

Make sure your crumb topping butter is cold and the batter isn’t too thin. Sprinkle the crumbs gently and evenly without pressing into the batter.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum for best results, and check your baking powder for gluten-free labeling.

What’s the best way to slice and serve the bread?

Use a serrated knife to slice gently after the bread is fully cooled to avoid crumbling. Serve at room temperature or lightly toasted with your favorite spread.

Notes, Tools & Special Equipment

You’ll want four mini loaf pans—these create perfect individual breads and help the crumb topping crisp nicely. A good stand mixer or hand mixer speeds up the creaming process, though you can do it by hand with patience. A microplane grater for fresh nutmeg elevates the flavor remarkably. Lastly, a toothpick or instant-read cake tester is essential to know exactly when your bread’s done without overbaking.

Printable Recipe 📖