kid-approved

Cinnamon Eggnog Bread

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prep time 20-25 minutes
cook time 80-90 minutes
yield 8-12 servings

Overview

Eggnog is a delicious drink all on its own, but it's arguably even better in bread form—and that just so happens to be a fitting description of this recipe. This loaf of quick bread is made from a nutmeg-spiced eggnog batter with scrumptious pockets of homemade cinnamon chips in every slice. As a fitting finishing touch, the whole loaf is drizzled with silky sweet eggnog glaze.

BY:Five Marigolds

Ingredients

For the cinnamon chips:

  • 2/3 cup sugar
  • 3 tablespoons cinnamon
  • 2 tablespoons shortening
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • 3-4 tablespoons eggnog, homemade or store-bought

For the bread:

  • 2 Nellie's Free Range Eggs
  • 1 cup sugar
  • 1 cup eggnog, homemade or store-bought
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • Dash of ground nutmeg
  • 1/4 - 1/2 cup cinnamon chips

Directions

To make the cinnamon chips:

  • Preheat oven to 225F and line a baking pan with parchment paper. Grease parchment paper liberally with cooking spray and set aside.
  • Add sugar, cinnamon, shortening, light corn syrup, and vanilla extract to a large bowl and mix with a fork until well combined.
  • Press cinnamon chip mixture onto the parchment paper in a 1/4-inch thick layer.
  • Bake for 30 minutes, or until the mixture has turned into a solid sheet. Remove from oven and let cool.
  • Once cooled, use a sharp knife to roughly chop into small bite-size pieces.

To make the glaze:

  • Whisk powdered sugar and 3 tablespoons eggnog together until fully combined and no sugar clumps remain. If needed, use an additional tablespoon of eggnog to thin out glaze.

To make the bread:

  • Preheat oven to 350F. Grease and flour a standard loaf pan and set aside.
  • Combine eggs, sugar, eggnog, oil, and vanilla extract in a large bowl.
  • In a separate bowl, combine flour, baking powder, and nutmeg, then slowly add to egg mixture while stirring to combine. Once mixture is uniform, stir in cinnamon chips.
  • Pour bread batter into prepared pan and bake for 50-60 minutes, or until a cake tester or toothpick inserted into the middle of the loaf comes out clean.
  • Remove from oven and let cool, then remove bread from pan and drizzle liberally with eggnog glaze.

Nellie's Notes:

Got leftover cinnamon chips? Add to oatmeal, use as a cake topping, or sprinkle into sheet pan pancake batter.

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