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Vanilla Eggnog Bread with Crumb Topping Recipe

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4.7 from 21 reviews

This Vanilla Eggnog Bread with Crumb Topping is a moist, flavorful quick bread infused with classic eggnog and warm spices, topped with a cinnamon-nutmeg crumb streusel. Perfect for holiday breakfasts or festive snacks, it combines the creamy richness of eggnog and vanilla with a tender crumb and crunchy topping.

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
  • 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 1/2 cup salted butter (room temperature), 1 cup sugar, and the dry instant vanilla pudding mix until the mixture is smooth and creamy.
  2. Add Wet Ingredients: Beat in the prepared eggnog, eggs, vanilla extract, and rum extract until fully combined into the creamed mixture.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking powder, salt, and freshly ground nutmeg.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix to keep the bread tender.
  5. Prepare Pans: Grease and flour four mini loaf pans. Divide the batter evenly among them, smoothing 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 mix until crumbly.
  7. Add Topping and Bake: Sprinkle the crumb topping evenly over the batter in each loaf pan. Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Loaves: Let the breads cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Using room temperature eggs and butter helps the batter mix more evenly.
  • For added holiday flavor, sprinkle a pinch of salt or extra nutmeg into the crumb topping.
  • You can substitute rum extract with bourbon extract or omit for a milder flavor.
  • Make sure not to overmix the batter to avoid dense bread; mix just until the flour is incorporated.
  • If mini loaf pans are unavailable, use a standard loaf pan and increase baking time to about 55-60 minutes, checking doneness with a toothpick.

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