This Vanilla Eggnog Bread with Crumb Topping is a moist and flavorful holiday treat infused with rich eggnog and warm spices. It features a tender crumb topped with a sweet cinnamon-nutmeg streusel, perfect for festive breakfasts or desserts.
Total Time:1 hour
Yield:4 mini loaves
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
Cream butter and sugar: 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.
Combine dry ingredients: 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 to avoid overmixing for a tender loaf.
Prepare pans and fill: Grease and flour four mini loaf pans. Divide the batter evenly among the prepared pans, smoothing the tops.
Make crumb topping: 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 evenly over the batter in each loaf pan.
Bake the bread: Preheat the oven to 350°F (175°C). Bake the loaves for 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before slicing and serving.
Notes
To enhance the streusel, add a pinch of salt or extra nutmeg to the topping mixture.
Use freshly ground nutmeg for more vibrant flavor in both bread and streusel.
Room temperature eggs and butter help ensure a smoother batter and better texture.
If mini loaf pans are unavailable, use one standard 9x5 inch loaf pan and increase baking time to about 50-60 minutes.
Don’t overmix the batter after adding dry ingredients to keep the bread tender and light.
