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!
MORE TASTY QUICK BREAD RECIPES:
Chocolate Chip Raspberry Banana Bread
Almond Poppy Seed Bread
Applesauce Bread
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 butter, softened
- 1 cup sugar
- 1 3.4oz box instant vanilla pudding
- 1 3/4 cup prepared eggnog
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp rum extract
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
Topping:
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup soft 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
See all my QUICK BREAD RECIPES.
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?
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.