I have to confess, I don’t really like eggnog. The taste is a little too strong for me. The one exception is pumpkin eggnog and that’s because it tastes like a pumpkin milkshake.
Though I’m not a fan of the drink, I don’t mind baked goods using eggnog as long as most of the eggnog flavor is hidden and all that is left are the spices. Every year my mom’s company gifts her with eggnog and no one in our house really drinks it. So this year, she gave it to me to bake with.
First up, I tried this eggnog quick bread. It came out just as I had hoped. Similar to other holiday quick breads, it’s tender, light, with just a hint of eggnog. Because eggnog has a lot of holiday spices, you don’t need to add much to the batter. You can drizzle some glaze on top or leave it plain.
I was able to make one large loaf and one mini one with the batter amount. I might make this again as gifts. You can find the recipe on I Wash…You Dry. (Side note, I think that is such a clever blog name!)
* I omitted the all spice and it still came out great.
* The cakes rise quite a bit, so only fill your loaf pans about half full.
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup eggnog
- 2 tsp vanilla
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Grease four 5x3-inch mini loaf pans.
In large bowl, cream the butter and both sugars together until smooth. Add the eggs, one at a time, and beat until well combined. Add the eggnog and vanilla and stir until combined.
In a medium bowl, whisk the flour, baking powder, salt and cinnamon. Add the dry ingredients to the wet ones in batches and stir until just combined.
Pour the batter into the loaf pans and and bake them for 30 to 40 minutes or until a toothpick inserted into the middle of the loaves comes out clean. Transfer the pans to wire baking racks to cool before removing the loaves from the pan.