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Home » Recipe Index » Bread: Quick Breads » Eggnog Quick Bread with Crumb Topping
by Kara Cook 28 Comments
A buttery crumb topping makes this Eggnog Quick Bread extra yummy! It is a perfect bread recipe 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. . .
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!
LOVE EGGNOG? TRY THESE:
- Eggnog Cake
- Eggnog Sauce
- Eggnog Scones (with cinnamon chips)
MORE TASTY QUICK BREAD RECIPES:
- Raspberry Banana Bread
- Almond Poppy Seed Bread
- Applesauce Bread
- Chocolate Banana Bread
- Snickerdoodle Bread
- Lemon Poppy Seed Zucchini Bread
- Lemon Blueberry Bread
- Cream Cheese Zucchini Bread
- Dutch Apple Bread
- Zucchini Bread with Pineapple
Eggnog Quick Bread with Crumb Topping
Yield: 4 mini loaves
Eggnog Quick Bread with Crumb Topping
Soft and delicious quick bread flavored with eggnog and topped with buttery crumb topping.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Ingredients
- 1/2 cup salted butter, softened
- 1 cup sugar
- 1 (3.4oz) box instant vanilla pudding
- 1 3/4 cups prepared eggnog
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
Topping:
- 1/2 cup sugar
- 1/2 cup all purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup soft salted 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.
Nutrition Information:
Yield:
16Serving Size:
1
Amount Per Serving:Calories: 271Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 199mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 4g
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Reader Interactions
Comments
Carl WaniewskiIs that 3/4 cup of eggnog or one and three quarter cup???
- Kara Cook
1 3/4 cups of eggnog
Reply
- Teresa Enders
This bread is EXCELLENT! It is a new family favorite for the Christmas Holiday! I had no problem with separation of the topping or removal from the pan. And it made 6 ‘mini’ loaves. It also freezes well and it great for gifting. It’s definitely a keeper.
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- Kara Cook
So glad it was a hit at your house Teresa!
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If I don’t have rum extract, what can be used instead? Can I use real rum? Thanks
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- Kara Cook
Rum extract has a much stronger flavor. You can use rum instead, but you will need 1 1/2 tablespoons. I would add it to the measuring cup before measuring the eggnog so that you aren’t adding extra liquid to the batter.
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- Tracey
Hello and Happy Holidays!
This bread is yummy! But, I too am interested in making it in a regular size loaf pan. Any idea on the cooking time?
Thank you!
Reply
- Kara Cook
I would try baking it at 325° for about 60 minutes. It may need more time, so just watch it closely.
Reply
- Kara Cook
Usually when I use a full sized loaf pan for quick breads, I turn the oven to 325 degrees and bake for at least 60 minutes.
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- Kate
Just made this. The flavor off the bread was good but I had the same issue with the topping separating from the bread and crumbling. . Maybe use only half of the topping so it’s not so thick.
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- Lori
This bread is AMAZING!! So moist and delicious! Everyone loved it whether they were an Eggnog fan or not! I had to make 3 batches 🙂 This one is definitely a keeper!
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- Nancy
Looks great but I had a heck of a time getting the loaves out. The topping crumbled and separated from the rest of the loaf. Any ideas for next time? The batter was delicious.
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- Angela
Can I assume this would be ok to just make in a regular size loaf pan?
I don’t have a mini loaf pan.Reply
- Susan
Does this freeze well?
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- Cynde
It smelled good and looked good while baking, but when I took it out of the oven the crumb topping separated from the bread, even though I used a spoon to push it down into the batter a little before baking, kinda of a big mess, but tastes good. Sounds like several others had this issue, I bake all the time, never had an issue like this with a crumb topping.
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- Kara Cook
I haven’t had that problem, but it might help to add a little more butter to the topping so it sticks together instead of being crumbly.
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- Shari
Can you use sugar free instant pudding?
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- Elizabeth Carr
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.
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- Kara Cook
I’m so glad you enjoyed it!
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- Anna
This bread is perfect to make for friends and family for the holidays!
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- Jamielyn
Yum! This bread is perfect for the holidays!
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- Carolyn
Oh this bread looks just divine!!!
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- Allyson Zea
I LOVE me some egg nog so I know I will love this bread! YUM!
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- Kara Cook
Even people who don’t like eggnog enjoy it, so if you’re an eggnog fan, you will love it!
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- Courtney O'Dell
This bread is so delicious and perfect for holiday parties!
Reply
- Kara Cook
Thanks Courtney! People do rave about it whenever I take it anywhere. 🙂
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- Miriam Garcia
Can I substitute coconut flour to the recipe and how
much should I add?Reply
- Kara Cook
I have never used coconut flour, so I have no idea. Hopefully another reader will be able to help.
Reply
