Description
This Vanilla Eggnog Bread with Crumb Topping is soft, buttery, and full of cozy holiday flavor. Each slice has warm nutmeg spice, creamy eggnog richness, and a golden, crunchy crumb topping that makes it a perfect dessert or breakfast treat.
Ingredients
1/2 cup salted butter, at room temperature
1 (3.4 oz) box instant vanilla pudding mix
1/4 tsp salt
1 tsp vanilla extract
1 3/4 cups prepared eggnog
1/2 tsp rum extract
1 cup sugar
2 eggs, at room temperature
1/4 tsp freshly ground nutmeg
2 1/4 cups all-purpose flour
2 tsp baking powder
For the crumb topping:
1/4 cup cold, cubed salted butter
1/2 tsp cinnamon
1/2 cup all-purpose flour
1/4 tsp nutmeg
1/2 cup sugar
Instructions
1. Cream butter, sugar, and pudding mix until smooth.
2. Mix in eggnog, eggs, vanilla, and rum extract until fully blended.
3. In a separate bowl, whisk together flour, baking powder, salt, and nutmeg.
4. Gradually add dry ingredients to wet mixture, mixing only until combined.
5. Prepare four mini loaf pans by greasing and flouring them.
6. Divide batter evenly between pans.
7. Combine cold butter, cinnamon, nutmeg, flour, and sugar to form crumb topping.
8. Sprinkle crumb mixture evenly over the batter.
9. Bake at 350°F (175°C) for 35–40 minutes or until a toothpick inserted in the center comes out clean.
10. Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter after adding the dry ingredients to keep the texture soft.
Crumb topping should have a coarse, sandy consistency; chill briefly if butter softens too much.
Allow loaves to cool slightly before removing from pans to preserve the crumb topping.
Store wrapped at room temperature up to 3 days, refrigerated up to 1 week, or frozen up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg