Every holiday season, the aroma of baking fills my kitchen and my heart. One of my favorite memories is making Vanilla Eggnog Bread with Crumb Topping with my mom. We'd stand together, laughter echoing as we spilled flour and snuck tastes of eggnog straight from the carton. That warm, cozy feeling of being together over a simple recipe is something I cherish, and this bread captures that spirit perfectly. It's become a tradition in our home, a sweet treat to enjoy with family while reminiscing about the past.
This Vanilla Eggnog Bread with Crumb Topping is the epitome of holiday warmth. With its rich flavors and delightful crumb topping, it's perfect for breakfast alongside a steaming cup of coffee or as a comforting dessert after a festive meal. Whether you're gathering with loved ones or just taking a moment for yourself, this bread is sure to bring a smile to your face and warmth to your heart.
Why You'll Love "Vanilla Eggnog Bread with Crumb Topping"
- Quick prep time: Whip it up in just 15 minutes, perfect for busy holiday mornings!
- Minimal ingredients: Most of the items are kitchen staples, making it easy to throw together.
- Family-friendly: Kids love the sweet taste and crumbly topping, making it a hit with everyone.
- Versatile: Enjoy it warm for breakfast or as a delightful dessert after dinner.
- Freezer-friendly: Bake a loaf ahead of time and stash it in the freezer for later enjoyment.
Ingredients You'll Need
- ½ cup salted butter, room temperature
- 1 box (3.4 oz) instant vanilla pudding mix
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¾ cups prepared eggnog
- ½ teaspoon rum extract (for that holiday kick!)
- 1 cup sugar
- 2 large eggs, room temperature
- ¼ teaspoon nutmeg, freshly ground preferred for best flavor
- 2 ¼ cups all-purpose flour (I like to use King Arthur)
- 2 teaspoon baking powder
- For the Crumb Topping:
- ¼ cup salted butter, cold and cubed
- ½ teaspoon cinnamon
- ½ cup all-purpose flour
- ¼ teaspoon nutmeg
- ½ cup sugar
Step-by-Step Instructions
Preheat the Oven
Step 1
Preheat the oven to 350°F (175°C).
Prepare the Batter
Step 2
In a mixing bowl, cream the butter and sugar together until light and fluffy. This should take a few minutes, so don't rush it! Add the eggs, vanilla extract, and rum extract, mixing well until everything is combined and smooth. You'll know it's ready when it looks creamy and inviting.
Step 3
In another bowl, combine the flour, baking powder, salt, nutmeg, and instant pudding mix. Make sure to whisk it well so everything is evenly mixed. Gradually add this dry mixture to the wet ingredients, alternating with the eggnog. Start with the dry, then add some eggnog, mix, repeat until everything is well combined. Don't worry if it looks a little runny - that's perfectly normal for bread batter!
Step 4
Pour the batter into a greased loaf pan. Give it a gentle shake to level it out, but don't stress about perfection. It'll rise beautifully in the oven!
Make the Crumb Topping
Step 5
To make the crumb topping, mix the cold butter, flour, sugar, cinnamon, and nutmeg until crumbly. You can use your fingers or a fork to work the mixture together. It should resemble little pebbles of deliciousness! Sprinkle this crumbly goodness generously over the batter in the loaf pan - it's going to add a delightful crunch.
Bake the Bread
Step 6
Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly, and you might find it hard to resist peeking in the oven!
Step 7
Allow to cool before slicing. It's tempting to dive right in, but letting it cool will help it hold together better. Slice it up and enjoy the warm, cozy flavors of your Vanilla Eggnog Bread with Crumb Topping!
Variations
- For a twist, add ½ cup of chopped walnuts or pecans to the batter for extra crunch.
- Substitute the eggnog with almond milk or coconut milk for a dairy-free version.
- Try adding ½ cup of chocolate chips for a rich chocolatey flavor.
- For a lighter version, replace half of the butter with unsweetened applesauce.
- Switch the all-purpose flour with a gluten-free blend for a gluten-free option.
Serving and Storage Tips
Serving
Slice the Vanilla Eggnog Bread with Crumb Topping while it's still slightly warm for the best flavor and texture. Serve it with a dollop of whipped cream or a drizzle of icing for an extra festive touch. It pairs wonderfully with a hot cup of coffee or tea, making it perfect for breakfast or as a cozy afternoon treat. You could even serve it alongside a scoop of vanilla ice cream for a delightful dessert!
Storage
To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. When you're ready to enjoy it again, simply thaw it overnight in the refrigerator or at room temperature. Reheat individual slices in the microwave for about 15-20 seconds, or pop them in the toaster for a few minutes to warm them up and bring back that fresh-baked goodness!
Helpful Notes
- If you want to enhance the flavor, consider adding some vanilla bean paste along with the vanilla extract.
- For a nut-free version, simply omit any nuts or chocolate chips.
- You can swap out the sugar for coconut sugar if you prefer a less refined sweetener.
- Adding a splash of brandy instead of rum extract can elevate the flavor profile, too!
- Remember, this bread can be enjoyed warm or at room temperature; it's delicious either way!
Frequently Asked Questions
Can I freeze Vanilla Eggnog Bread with Crumb Topping?
Absolutely! This bread freezes beautifully. Just make sure it's completely cooled, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw it overnight in the refrigerator or leave it out at room temperature for a few hours.
What can I substitute for the eggs?
If you need an egg substitute, you can use ¼ cup of unsweetened applesauce or mashed banana for each egg. Another option is to mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it thickens. These alternatives will work well in this recipe!
How can I make this recipe gluten-free?
To make Vanilla Eggnog Bread gluten-free, simply swap the all-purpose flour with a gluten-free flour blend. Make sure your blend contains xanthan gum for proper texture. You can also use almond flour or coconut flour, but keep in mind that you may need to adjust the liquid ratios slightly to get the right consistency.
Final Thoughts
I truly hope you give this Vanilla Eggnog Bread with Crumb Topping a try. It's more than just a recipe; it's a warm hug in bread form, perfect for sharing with loved ones or enjoying on a quiet morning. The delightful blend of flavors and that crunchy topping is simply irresistible! Remember, cooking is all about the joy of bringing people together, so don't be afraid to make it your own. I can't wait for you to experience those cozy moments in your kitchen. Happy baking, and may your home be filled with the sweet scents of the season!
Vanilla Eggnog Bread with Crumb Topping
Equipment
- Mixing bowl
- loaf pan
Ingredients
For the Bread
- ½ cup salted butter room temperature
- 1 box instant vanilla pudding 3.4 oz
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¾ cups prepared eggnog
- ½ teaspoon rum extract
- 1 cup sugar
- 2 eggs room temperature
- ¼ teaspoon nutmeg freshly ground preferred
- 2 ¼ cups all purpose flour I use King Arthur
- 2 teaspoon baking powder
For the Crumb Topping
- ¼ cup salted butter cold, cubed
- ½ teaspoon cinnamon
- ½ cup all purpose flour
- ¼ teaspoon nutmeg
- ½ cup sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, vanilla extract, and rum extract, mixing well.
- In another bowl, combine the flour, baking powder, salt, nutmeg, and instant pudding mix. Gradually add this dry mixture to the wet ingredients, alternating with the eggnog, until well combined.
- Pour the batter into a greased loaf pan.
- To make the crumb topping, mix the cold butter, flour, sugar, cinnamon, and nutmeg until crumbly. Sprinkle over the batter.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing.
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