Sweet Eggnog Bread with Crumb Topping
A moist holiday eggnog quick bread topped with a buttery cinnamon-nutmeg crumb.
Equipment
- Mixing bowls
- Loaf pan
- Wire rack
- Hand mixer or stand mixer
Ingredients
Eggnog Bread
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.25 cup brown sugar packed
- 2 eggs large
- 1 tsp vanilla extract
- 1 cup eggnog
Crumb Topping
- 0.5 cup all-purpose flour
- 0.5 cup brown sugar
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- 0.25 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan.
- Whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Cream butter and sugars until light and fluffy. Add eggs and vanilla.
- Alternate adding dry ingredients and eggnog until just combined.
- Pour batter into prepared pan.
- Mix crumb topping ingredients and sprinkle evenly over batter.
- Bake 50–60 minutes until a toothpick comes out clean.
- Cool before slicing and serving.
Notes
Tent with foil if topping browns too quickly.