Sweet Eggnog Bread With Crumb Topping Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Sweet Eggnog Bread With Crumb Topping delivers holiday eggnog flavor in moist quick bread boosted by pudding mix tenderness and crunchy cinnamon streusel that soaks up rum extract aroma perfectly. Ready in 50 minutes, it serves 8 with bakery dome and buttery crunch.

Why This Recipe Works

Instant pudding mix traps moisture for days-long softness. Rum extract amplifies eggnog authenticity without alcohol. High brown sugar streusel caramelizes during bake. Buttermilk alternative works identically. Perfect rise through precise leavening balance. Slice reveals moist crumb with visible spice specks.

Ingredients & Prep

Bread:

• ½ cup butter, softened
• 1 cup sugar
• 3.4 oz vanilla pudding mix (dry)
• 1¾ cups eggnog
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp rum extract
• 2¼ cups flour
• 2 tsp baking powder
• ¼ tsp salt
• ¼ tsp nutmeg

Crumb Topping:

• ½ cup sugar
• ½ cup flour
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup cold butter

Step-by-Step Instructions

1. Preheat 350°F. Grease 9×5 loaf pan.
2. Cream butter + sugar + dry pudding mix fluffy 2 minutes.
3. Beat eggnog + eggs + extracts smooth.
4. Whisk flour + baking powder + salt + nutmeg; stir just combined.
5. Mix streusel ingredients fork-crumbly.
6. Spread batter pan; sprinkle crumb topping evenly.
7. Bake 45-55 minutes toothpick clean. Cool completely.

Flavor Variations

Storage Tips

Room temp airtight 5 days; freezes 2 months.

FAQs

Streusel sinks?
Cold butter; don’t overmix crumbs.

Gummy texture?
Dry pudding mix only; don’t substitute.

Cracks top?
Normal quick bread; tent foil 40 minutes.

Conclusion

Sweet Eggnog Bread crumb-hugs holidays moist perfection.

Sweet Eggnog Bread With Crumb Topping Recipe

Print Recipe

Sweet Eggnog Bread with Crumb Topping captures holiday eggnog flavors in tender quick bread form. Rich with nutmeg, rum extract, and pudding mix for moisture, crowned with buttery cinnamon streusel perfect for Christmas breakfast or gift giving.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 60 mins
• Total Time: 1 hr 15 mins
• Yield: 10 servings 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Bread:
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 3.4 oz instant vanilla pudding mix
• 2 large eggs
• 1¾ cups eggnog
• 1 tsp vanilla extract
• ½ tsp rum extract
• 2¼ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ¼ tsp ground nutmeg
• Crumb Topping:
• ½ cup granulated sugar
• ½ cup all-purpose flour
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ cup unsalted butter (softened)

Instructions

• 1. Preheat oven to 350°F. Grease and flour 9×5-inch loaf pan or four mini loaf pans.
• 2. Cream butter, sugar, and dry pudding mix until light and fluffy. Beat in eggs one at a time, then eggnog, vanilla, and rum extract.
• 3. Whisk together flour, baking powder, salt, and nutmeg. Gradually add to wet ingredients, mixing just until combined.
• 4. For topping: Mix sugar, flour, cinnamon, and nutmeg. Cut in softened butter with fork until crumbly.
• 5. Spread batter into prepared pan(s). Sprinkle crumb topping evenly over batter.
• 6. Bake large loaf 60-70 minutes or minis 35-40 minutes until toothpick clean. Cool in pan 10 minutes, then transfer to wire rack.

Notes

• Pudding mix creates ultra-moist tender crumb; don’t skip.
• Rum extract essential for authentic eggnog flavor.
• Softened butter (not melted) creates proper streusel texture.
• Tent foil after 45 minutes if browning too quickly.
• Perfect gift wrap minis in cellophane with ribbon.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 28g
• Sodium: 280mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 85mg

Keywords: eggnog bread, eggnog quick bread, crumb topping bread