Ingredients:

  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup full-fat eggnog
  • 1 teaspoon vanilla extract
  • For the Optional Glaze: 1 cup powdered sugar (sifted), 2–3 Tablespoons eggnog

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper leaving an overhang.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until thoroughly combined.
  3. In a medium bowl, gently whisk the cooled melted butter, room temperature eggs, eggnog, and vanilla extract until just homogenous.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together just until no streaks of dry flour remain. Stop mixing immediately.
  5. Pour the batter into the prepared loaf pan and bake for 50–60 minutes.
  6. The bread is ready when a wooden skewer inserted into the centre comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent with foil.
  7. Let the bread cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely before glazing.
  8. To make the glaze, whisk the sifted powdered sugar with 2 tablespoons of eggnog. Add more eggnog drop by drop until a thick, pourable consistency is achieved. Drizzle over the completely cooled Christmas Eggnog Bread.