Frosted Eggnog Bread Recipes

EGGNOG BREAD

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8×4-inch loaf pan, then line it with parchment paper so that some of the paper hangs out the sides like handles. Lightly grease the pan once more, then set it aside.
• In a large mixing bowl, beat together the butter and sugar until smooth. Add the eggs one at a time, beating for 1 minute and scraping down the bowl after each addition. Beat in the vanilla extract.
• In a separate bowl, stir together the all-purpose flour, white whole wheat flour, baking powder, nutmeg, and salt.
• With the mixer running on low speed, add one-third of the flour mixture, then half of the eggnog and all of the rum, the next one-third of the flour mixture, the remaining half of the eggnog, then the final one-third of the flour. Fully incorporate the ingredients between additions before adding the next. Scrape the batter into the prepared loaf pan.
• Bake the eggnog bread until pale golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then remove from the pan by lifting with the parchment handles. Place on a cooling rack.
• When the loaf is mostly cooled but still warm to the touch, whisk together the glaze ingredients (powdered sugar and rum/brandy/bourbon or eggnog) in a small bowl.
• Drizzle the glaze over the loaf, then allow the loaf to stand until the glaze is set and dry. Slice and serve.

EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
• Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
• Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
• Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

EGGNOG BUTTERCREAM FROSTING

Steps:

• In a stand mixer using the whisk attachment, beat butter until light.
• Add powdered sugar and mix on low speed. Drizzle in eggnog or cream, along with the nutmeg and rum extract, then increase speed to medium-high and beat until light and creamy. Add additional eggnog or cream as needed to get a smooth buttercream consistency.

EGGNOG BREAD

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, stir together the sugar, eggnog, oil, eggs and extract. In a separate bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined.
• Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, eggnog and extract in a small bowl. Mix until it is smooth.
• Once the bread has mostly cooled, spread the glaze on top of the bread. Sprinkle with nutmeg.
• This bread is delicious when served fresh.

FROSTED EGGNOG BREAD

Steps:

• 1. Beat the butter and sugars until combined. Add the extract and egg and beat again until creamy. 2.Stir together the flour, baking powder, baking soda, salt, and nutmeg. Slowly add the flour mixture alternately with the eggnog into the butter mixture until everything has been combined. 3.Pour into a greased 8 1/2 by 4 1/2 bread pan. Bake at 350 degrees for 58-60 minutes. Remove from the oven and let cool in the pan for 15 minutes before removing to a wire rack to cool completely. 4. Stir together the powdered sugar and remaining eggnog until a thick frosting comes together. Spread it over the top of the cooled bread. Sprinkle with nutmeg. Let set. Store in a loosely sealed container on the counter.

BELLA'S EGGNOG FROSTING

Steps:

• Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.