Vanilla Eggnog Bread with Crumb Topping

There’s something about eggnog that just screams the holidays to me. I stock up on it as soon as it hits the shelves, and I’m always looking for ways to use it beyond just drinking it straight from the glass. That’s how this eggnog bread came to be.

I wanted something that felt special enough for Christmas morning but didn’t require me to be a pastry chef. Sweet bread is always a crowd-pleaser at my house, and adding a crumb topping makes it look like you put in way more effort than you actually did. The best part? You can bake it the day before and just slice it up in the morning.

This bread has all those cozy eggnog flavors – the nutmeg, the cinnamon, that creamy richness – baked right in. It’s perfect with your morning coffee or as an afternoon snack when relatives drop by. Trust me, once you try baking with eggnog, you’ll want to put it in everything.

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What Kind of Eggnog Should I Use?

Store-bought eggnog works perfectly for this recipe, and you can find it in any grocery store during the holiday season. Whether you go with a traditional dairy-based eggnog or a non-dairy version like almond or oat milk eggnog, both will give you great results. If you’re feeling ambitious, homemade eggnog is also an option and will add an extra special touch to your bread. Just make sure your eggnog is well-chilled before you start baking, as this helps the bread maintain its structure and rise properly.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Eggnog: If you can’t find eggnog or want to make this year-round, mix 1 3/4 cups whole milk with 1/2 teaspoon nutmeg and 1/4 teaspoon cinnamon. It won’t be exactly the same, but you’ll still get a tasty quick bread.
• Instant vanilla pudding mix: You can leave this out if needed, but add an extra 1/4 cup flour to maintain the right texture. The pudding mix adds moisture and a nice tender crumb, so your bread might be slightly less soft without it.
• Rum extract: Don’t have rum extract? Use an extra 1/2 teaspoon of vanilla extract instead, or try brandy extract if you have it on hand.
• Salted butter: Unsalted butter works fine – just add an extra 1/4 teaspoon of salt to the batter to make up for it.
• All purpose flour: Stick with all purpose flour for this recipe. Other flours like whole wheat or almond flour will change the texture too much and might make your bread dense or crumbly.

Watch Out for These Mistakes While Baking

The biggest mistake when baking eggnog bread is overmixing the batter once you add the flour, which develops too much gluten and results in a dense, tough loaf instead of a tender crumb – mix just until the dry ingredients are incorporated and you still see a few small lumps.

Another common error is skipping the step of bringing your eggs and eggnog to room temperature before mixing, as cold ingredients don’t blend well with softened butter and can create an uneven texture throughout your bread.

Make sure your crumb topping has a sandy, pea-sized texture before sprinkling it on top – if the butter is too soft, it’ll melt into the batter instead of creating those crispy, sweet clusters everyone loves.

Finally, test for doneness by inserting a toothpick into the center around the 50-minute mark, as ovens vary and overbaking will dry out your bread, making it crumbly rather than moist.

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What to Serve With Eggnog Bread?

This eggnog bread is perfect for a cozy breakfast or afternoon snack, and it pairs beautifully with a hot cup of coffee or spiced chai tea. I love serving it slightly warm with a pat of butter that melts right into the crumb topping, or you can spread on some cream cheese for extra richness. It also makes a great addition to a holiday brunch spread alongside fresh fruit, scrambled eggs, and crispy bacon. For dessert, try serving a slice with a scoop of vanilla ice cream or a dollop of whipped cream and a sprinkle of cinnamon on top.

Storage Instructions

Store: This eggnog bread stays moist and delicious for several days. Just wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge where it’ll keep for about a week.

Freeze: You can totally freeze this bread for later! Wrap individual slices or the whole loaf tightly in plastic wrap, then again in foil or a freezer bag. It’ll stay good in the freezer for up to 3 months, which makes it perfect for enjoying that holiday flavor year-round.

Serve: Let frozen slices thaw at room temperature for about an hour, or thaw the whole loaf overnight in the fridge. If you want to warm it up a bit, just microwave individual slices for 10-15 seconds or wrap the loaf in foil and warm it in a 300°F oven for about 10 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 28-33 g
• Fat: 120-135 g
• Carbohydrates: 510-550 g

Ingredients

For the bread:

• 1/2 cup salted butter (room temperature)
• 1 (3.4 oz) box instant vanilla pudding
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 3/4 cups prepared eggnog
• 1/2 tsp rum extract
• 1 cup sugar
• 2 eggs (room temperature)
• 1/4 tsp nutmeg (freshly ground preferred)
• 2 1/4 cups all purpose flour (I use King Arthur)
• 2 tsp baking powder

For the crumb topping:

• 1/4 cup salted butter (cold, cubed)
• 1/2 tsp cinnamon
• 1/2 cup all purpose flour
• 1/4 tsp nutmeg
• 1/2 cup sugar

Step 1: Cream Butter, Sugar, and Pudding Mix

• 1/2 cup salted butter (room temperature)
• 1 cup sugar
• 1 (3.4 oz) box instant vanilla pudding
• 1 3/4 cups prepared eggnog
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 tsp rum extract

In a large mixing bowl, cream together 1/2 cup salted butter (room temperature), 1 cup sugar, and the dry instant vanilla pudding mix until the mixture is smooth and creamy.

Then beat in the prepared eggnog, eggs, vanilla extract, and rum extract until fully combined.

Step 2: Combine Dry Ingredients and Add to Wet Mixture

• 2 1/4 cups all purpose flour (I use King Arthur)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp nutmeg

In a separate bowl, whisk together 2 1/4 cups all purpose flour, 2 tsp baking powder, 1/4 tsp salt, and 1/4 tsp nutmeg.

Gradually add the dry ingredients to the wet mixture from Step 1 and stir until just combined.

I like to avoid overmixing to keep the loaves tender.

Step 3: Prepare Loaf Pans and Spread Batter

Grease and flour four mini loaf pans.

Divide the batter evenly among the prepared pans, smoothing the tops.

Step 4: Make and Add Streusel Topping

• 1/4 cup salted butter (cold, cubed)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup sugar
• 1/2 cup all purpose flour

In a small bowl, combine the cold, cubed butter, cinnamon, nutmeg, flour, and sugar for the streusel topping.

Use a fork to mix until a crumbly texture forms.

Sprinkle the crumb topping evenly over the batter in each loaf pan.

For extra flavor, I sometimes add a pinch of salt or a touch more nutmeg to the streusel.

Step 5: Bake the Loaves

Bake the loaves in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Vanilla Eggnog Bread with Crumb Topping

Delicious Vanilla Eggnog Bread with Crumb Topping recipe with step-by-step instructions.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the bread:

• 1/2 cup salted butter (room temperature)
• 1 (3.4 oz) box instant vanilla pudding
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 3/4 cups prepared eggnog
• 1/2 tsp rum extract
• 1 cup sugar
• 2 eggs (room temperature)
• 1/4 tsp nutmeg (freshly ground preferred)
• 2 1/4 cups all purpose flour (I use King Arthur)
• 2 tsp baking powder

For the crumb topping:

• 1/4 cup salted butter (cold, cubed)
• 1/2 tsp cinnamon
• 1/2 cup all purpose flour
• 1/4 tsp nutmeg
• 1/2 cup sugar

Instructions

 

• In a large mixing bowl, cream together 1/2 cup salted butter (room temperature), 1 cup sugar, and the dry instant vanilla pudding mix until the mixture is smooth and creamy. Then beat in the prepared eggnog, eggs, vanilla extract, and rum extract until fully combined.
• In a separate bowl, whisk together 2 1/4 cups all purpose flour, 2 tsp baking powder, 1/4 tsp salt, and 1/4 tsp nutmeg. Gradually add the dry ingredients to the wet mixture from Step 1 and stir until just combined. I like to avoid overmixing to keep the loaves tender.
• Grease and flour four mini loaf pans. Divide the batter evenly among the prepared pans, smoothing the tops.
• In a small bowl, combine the cold, cubed butter, cinnamon, nutmeg, flour, and sugar for the streusel topping. Use a fork to mix until a crumbly texture forms. Sprinkle the crumb topping evenly over the batter in each loaf pan. For extra flavor, I sometimes add a pinch of salt or a touch more nutmeg to the streusel.
• Bake the loaves in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.