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Vanilla Eggnog Bread with Crumb Topping

Delicious Vanilla Eggnog Bread with Crumb Topping Recipe

This Vanilla Eggnog Bread with Crumb Topping is a festive delight perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup Salted Butter, room temperature Substitute with unsalted and include 1/4 tsp of salt.
  • 1 box Instant Vanilla Pudding Box size 3.4 oz; omit for less sweet cake.
  • 1/4 tsp Salt Omit if using salted butter.
  • 1 tsp Vanilla Extract Almond extract works as a variation.
  • 1 3/4 cups Prepared Eggnog Ensure it’s chilled.
  • 1/2 tsp Rum Extract Can replace with more vanilla extract.
  • 1 cup Sugar Consider brown sugar for a healthier twist.
  • 2 Eggs, room temperature Crucial for rise.
  • 1/4 tsp Nutmeg, freshly ground Allspice or cinnamon can substitute.
  • 2 1/4 cups All-Purpose Flour Swap with gluten-free flour for gluten-free needs.
  • 2 tsp Baking Powder Do not substitute with baking soda.
For the Crumb Topping
  • 1/4 cup Cold, Cubed Butter Must remain cold for texture.
  • 1/2 tsp Cinnamon Omit for a simpler profile.
  • 1/2 cup All-Purpose Flour Gluten-free flour can be used.
  • 1/4 tsp Nutmeg Ground ginger can provide a twist.
  • 1/2 cup Sugar Coconut sugar is a less processed option.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Loaf Pans
  • Oven

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 smooth and fluffy. Gradually mix in one box of instant vanilla pudding, followed by 1 3/4 cups of prepared eggnog, 2 room-temperature eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of rum extract until well combined.
  2. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of salt, and 1/4 teaspoon of nutmeg.
  3. Gradually add the dry mixture to the wet ingredients in your large bowl, stirring gently until just combined.
  4. Preheat your oven to 350°F (175°C). While the oven heats, grease and flour four mini loaf pans.
  5. In a small bowl, combine 1/4 cup of cold, cubed butter, 1/2 cup of all-purpose flour, 1/2 cup of sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
  6. Sprinkle the crumb topping generously over each loaf in the prepared pans. Place the pans in the preheated oven and bake for 35-40 minutes.
  7. Once baked, let the loaves cool in the pans for about 10 minutes. Carefully transfer them to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure room temperature ingredients for even baking. Experiment with flavors to personalize your bread.

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