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Eggnog Quick Bread with Crumb Topping

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A buttery crumb topping makes this Eggnog Quick Bread extra yummy! It is a perfect bread recipe for the holidays. 

Eggnog Quick Bread with Crumb Topping - a moist and delicious quick bread recipe perfect 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. . .

Recipe for moist and flavorful eggnog quick bread. The crumb topping makes this bread extra tasty. A perfect holiday quick bread recipe!

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!

Eggnog Quick Bread with Crumb Topping

Yield: 4 mini loaves

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.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

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.

© Kara

Love making quick breads? Here are a few more of my favorite recipes:

Chocolate Chip Raspberry Banana Bread
Raspberry Banana Bread with Chocolate Chips
Almond Poppy Seed Bread
Easy and delicious poppy seed bread- a family favorite!
Applesauce Bread
Recipe for applesauce bread with a yummy cinnamon crumb topping. A perfect fall quick bread recipe!
You can see all my quick bread recipes HERE.

 


Reader Interactions

Comments

  1. 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.

    Reply

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