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A moist slice of Vanilla Eggnog Bread with a golden interior and thick cinnamon crumb topping on a wooden board.

Vanilla Eggnog Bread with Crumb Topping

This tender vanilla eggnog bread is warmly spiced with nutmeg and cinnamon and finished with a buttery crumb topping, making it perfect for holiday baking.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Bread, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Eggnog Bread
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 eggs large
  • 1 cup non-alcoholic eggnog
  • 2 tsp vanilla extract
Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 3 tbsp unsalted butter cold, cubed

Equipment

  • Loaf Pan
  • Mixing Bowls

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
  3. In a separate bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the eggnog and vanilla extract until smooth.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  7. Pour the batter evenly into the prepared loaf pan.
  8. In a small bowl, combine the crumb topping flour, brown sugar, and cinnamon.
  9. Cut in the cold butter until the mixture is crumbly, then sprinkle evenly over the batter.
  10. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

This bread tastes even better the next day and pairs wonderfully with coffee or tea during the holidays.