25 December 2012

Eggnog Bread

This is one of those recipes that I wanted to make as soon as I saw it. Oddly enough I've enjoyed eggnog since I was a kid, and it has always been one of my favourite things at Christmas. The fact that you can only get it once a year makes it even more appealing (I remember when Pumpkin Pie was that way too). It's probably also responsible for my long standing love affair with nutmeg.

The problem with eggnog of course is that it is so rich, which is reflected in that little nutrition guide on the side of the carton; especially the eggnog that I like. This usually means that when I buy some, it doesn't get finished, which makes this recipe perfect for all that eggnog leftover after Christmas celebrations.

Like most quick breads the recipe comes together fast. I reduced the sugar a bit, and removed the rum extracts, since I don't have any; and for me eggnog doesn't include rum. I also lowered the butter by a tad, and increased the eggnog by the same amount (1/4 cup). I figured the more eggnog the better :). And I didn't bother with the glaze either, if only because I didn't want to make it any sweeter.

The bread baked up fantastic. It's quite moist and light, with a texture that is more like yellow cake than most quick breads/muffins. The eggnog flavour is subtle, but present, it's not too sweet, and has just the right amount of spice. It's terrific on its own but makes a wonderful companion to coffee. And though its title doesn't say it explicitly, this is a coffee cake's coffee cake.

So when you wake up tomorrow with extra eggnog in your fridge, scratching your head on what to do with it, give this a try. You won't be disappointed.


Eggnog Bread

Adapted from Culinary Concoctions By Peabody

2 cups flour (260g)
2/3 cup granulated sugar (134g)
2 tsp baking powder
1/2 tsp fresh grated nutmeg (1/4 tsp if not fresh)
1/4 tsp salt
1 1/4 cup prepared Eggnog
1 large egg, lightly beaten
1/4 cup unsalted butter, melted and slightly cooled (57g)
1 tsp vanilla

Preheat oven to 350F and line the bottom of a 9x5" loaf pan with parchment paper.

In a medium bowl whisk flour, sugar, baking powder, nutmeg and salt.

In a large bowl add, Eggnog, egg, butter and vanilla and whisk until completely combined.

Add dry ingredients to wet and stir until just combined.

Pour batter into prepared loaf pan and bake for 45 to 50 minutes or until toothpick inserted into the centre comes out clean (45 minutes for me).

Allow to cool in pan on rack for 10 minutes before removing to cool completely.

1 comment:

  1. No way! I was going to make this, but I opted for cheese bread instead, because my father isn't a big sweets guy. It's still on my must-make list.