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Vanilla Eggnog Bread with Crumb Topping

Vanilla Eggnog Bread with Crumb Topping

This delicious bread combines the festive flavors of eggnog and vanilla with a delightful crumb topping.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Bread Ingredients
  • 113 g salted butter room temperature
  • 1 box instant vanilla pudding 3.4 oz
  • 0.25 tsp salt add to dry mix
  • 1 tsp vanilla extract add for flavor
  • 414 ml prepared eggnog use store-bought or homemade
  • 0.5 tsp rum extract for a festive touch
  • 200 g sugar to sweeten the bread
  • 2 units eggs room temperature
  • 0.25 tsp nutmeg freshly ground preferred
  • 270 g all purpose flour I use King Arthur
  • 2 tsp baking powder for leavening
Crumb Topping
  • 57 g salted butter cold, cubed
  • 0.5 tsp cinnamon for spicing the topping
  • 65 g all purpose flour for the topping
  • 0.25 tsp nutmeg for the topping
  • 100 g sugar to sweeten the topping

Equipment

  • Loaf Pan

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, vanilla extract, and rum extract, mixing well.
  3. 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.
  4. Pour the batter into a greased loaf pan.
  5. To make the crumb topping, mix the cold butter, flour, sugar, cinnamon, and nutmeg until crumbly. Sprinkle over the batter.
  6. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool before slicing.

Notes

This bread pairs wonderfully with a hot cup of coffee or tea. For extra flavor, try adding some chopped nuts to the batter.