A buttery crumb topping makes this Eggnog Quick Bread extra yummy! It is a perfect bread recipe for the holidays.
We have a yeast based recipe for Cranberry Eggnog Bread that we absolutely love. But I’ve been trying for several years to find a recipe for a quick eggnog bread. They were either too sweet, or too bland, or too dry. . .
After many attempts, I finally came up with a winner! This eggnog bread is nice and moist thanks to the addition of pudding mix. It gets a boost of flavor from both rum extract and nutmeg. So yummy!
I adapted the recipe from one I found at Lil Luna. Kristyn used glaze on her bread, but we preferred the crumb topping. I love that it adds a nice buttery crunch.
I like baking most of my quick breads in these mini loaf pans. They don’t take as long to bake, so the middle gets done before the crust gets too browned. Plus they are tiny and cute and the perfect size for putting in cellophane bags to share with friends.
I hope you’ll give this recipe a try, it is perfect for holiday baking!
LOVE EGGNOG? TRY THESE:
- Eggnog Cake
- Eggnog Sauce
- Eggnog Scones (with cinnamon chips)
MORE TASTY QUICK BREAD RECIPES:
- Raspberry Banana Bread
- Almond Poppy Seed Bread
- Applesauce Bread
- Chocolate Banana Bread
- Snickerdoodle Bread
- Lemon Poppy Seed Zucchini Bread
- Lemon Blueberry Bread
- Cream Cheese Zucchini Bread
- Dutch Apple Bread
- Zucchini Bread with Pineapple
Eggnog Quick Bread with Crumb Topping
Eggnog Quick Bread with Crumb Topping
Soft and delicious quick bread flavored with eggnog and topped with buttery crumb topping.
Ingredients
- 1/2 cup salted butter, softened
- 1 cup sugar
- 1 (3.4oz) box instant vanilla pudding
- 1 3/4 cups prepared eggnog
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
Topping:
- 1/2 cup sugar
- 1/2 cup all purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup soft salted butter
Instructions
- In a large mixing bowl, cream butter, sugar, and dry pudding mix till creamy. Beat in eggnog, eggs, vanilla, and rum extract.
- Whisk together flour, baking powder, salt, and nutmeg. Add to wet ingredients and stir till combined.
- Spread batter into four mini loaf pans that have been well greased and floured.
- For topping, combine all ingredients in a small bowl. Mix with a fork till crumbly. Divide evenly on top of the four loaves.
- Bake at 350° for 35-40 minutes or till toothpick comes out clean.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 199mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 4g
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Is that 3/4 cup of eggnog or one and three quarter cup???
1 3/4 cups of eggnog
This bread is EXCELLENT! It is a new family favorite for the Christmas Holiday! I had no problem with separation of the topping or removal from the pan. And it made 6 ‘mini’ loaves. It also freezes well and it great for gifting. It’s definitely a keeper.
So glad it was a hit at your house Teresa!
If I don’t have rum extract, what can be used instead? Can I use real rum? Thanks
Rum extract has a much stronger flavor. You can use rum instead, but you will need 1 1/2 tablespoons. I would add it to the measuring cup before measuring the eggnog so that you aren’t adding extra liquid to the batter.
Hello and Happy Holidays!
This bread is yummy! But, I too am interested in making it in a regular size loaf pan. Any idea on the cooking time?
Thank you!
I would try baking it at 325° for about 60 minutes. It may need more time, so just watch it closely.
Usually when I use a full sized loaf pan for quick breads, I turn the oven to 325 degrees and bake for at least 60 minutes.
Just made this. The flavor off the bread was good but I had the same issue with the topping separating from the bread and crumbling. . Maybe use only half of the topping so it’s not so thick.
This bread is AMAZING!! So moist and delicious! Everyone loved it whether they were an Eggnog fan or not! I had to make 3 batches 🙂 This one is definitely a keeper!
Looks great but I had a heck of a time getting the loaves out. The topping crumbled and separated from the rest of the loaf. Any ideas for next time? The batter was delicious.
Can I assume this would be ok to just make in a regular size loaf pan?
I don’t have a mini loaf pan.
Does this freeze well?
It smelled good and looked good while baking, but when I took it out of the oven the crumb topping separated from the bread, even though I used a spoon to push it down into the batter a little before baking, kinda of a big mess, but tastes good. Sounds like several others had this issue, I bake all the time, never had an issue like this with a crumb topping.
I haven’t had that problem, but it might help to add a little more butter to the topping so it sticks together instead of being crumbly.
Can you use sugar free instant pudding?
Had some eggnog left from the holidays. Didn’t want it to go to waste so I made this. Very good. It’s a keeper.
I’m so glad you enjoyed it!
This bread is perfect to make for friends and family for the holidays!
Yum! This bread is perfect for the holidays!
Oh this bread looks just divine!!!
I LOVE me some egg nog so I know I will love this bread! YUM!
Even people who don’t like eggnog enjoy it, so if you’re an eggnog fan, you will love it!
This bread is so delicious and perfect for holiday parties!
Thanks Courtney! People do rave about it whenever I take it anywhere. 🙂
Can I substitute coconut flour to the recipe and how
much should I add?
I have never used coconut flour, so I have no idea. Hopefully another reader will be able to help.