Last Christmas morning, I woke up to the smell of eggnog lingering from the night before. My family had indulged in too much of it, and instead of letting the carton go to waste, I decided to experiment with turning it into something warm and bready. That’s how this Vanilla Eggnog Bread with Crumb Topping was born—a cozy hug in loaf form that screams holiday breads Christmas cheer. The batter comes together in minutes, soaking up all that creamy, spiced goodness from the eggnog, while the crumb topping bakes into buttery, cinnamon-kissed clusters that crackle with every bite.
Picture this: soft, tender crumb laced with vanilla and nutmeg, topped with that irresistible streusel that stays crunchy even after a day or two. It’s one of those winter sweet breads that makes your kitchen feel like a winter wonderland without much fuss. I’ve made it a tradition now, slicing it thick for brunch alongside hot coffee while the kids unwrap gifts. If you’re into baking with eggnog, this recipe will hook you—moist inside, festive outside, and way better than any store-bought treat.
Ingredients for Vanilla Eggnog Bread with Crumb Topping
Gathering these simple pantry staples is all it takes. The eggnog brings the holiday magic, and that instant pudding mix? It’s my secret for keeping things ultra-moist without sogginess.
- 1 3/4 cups all-purpose flour
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups eggnog, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional, for extra warmth)
- 1/2 cup unsalted butter, softened for crumb topping
- 3/4 cup all-purpose flour for crumb topping
- 1/2 cup brown sugar for crumb topping
- 1 teaspoon ground cinnamon for crumb topping
- Pinch of salt for crumb topping
How to Make Christmas Sweet Bread Recipes Like a Pro
Preheat your oven to 350°F and grease a 9×5-inch loaf pan. I like lining the bottom with parchment for easy release—saves heartbreak every time. Start by whisking the dry ingredients: flour, pudding mix, baking powder, salt, nutmeg, and cinnamon. In another bowl, beat sugar and oil until smooth, then crack in the eggs one by one. Pour in the eggnog, vanilla, and rum extract, mixing just until combined. The batter will be thick and fragrant, like liquid holiday cheer.
Fold the wet into the dry gently—lumps are your friends here, overmixing toughens everything up. Pour into the pan. For the crumb topping, rub softened butter into flour, brown sugar, cinnamon, and salt until it clumps like wet sand. Scatter generously over the batter; it’ll bake into golden perfection. Slide into the oven for 50-60 minutes, tenting with foil if the top browns too fast. A toothpick should come out clean from the center. Cool in the pan 10 minutes, then on a rack. That first slice? Pure bliss, with the topping staying crisp while the inside stays pudding-soft.
Pro Tips for Holiday Loaf Recipes
Room-temp eggnog is key—it blends smoothly without shocking the batter. If your kitchen’s chilly, microwave it gently for 10 seconds. For taller loaves, chill the batter 30 minutes before topping; it helps the rise. And don’t skip the rum extract—it’s booze-free but amps up that eggnog depth without overpowering.
- Use full-fat eggnog for richest flavor and moisture.
- Press crumb topping lightly so it sticks but doesn’t sink.
- Bake on the middle rack for even heat.
Delicious Variations on Baking Recipes Bread
Swap in pumpkin spice eggnog for fall vibes, or add chopped pecans to the batter for crunch. Make it bundt bread recipes style by baking in a Bundt pan—adjust time to 45-55 minutes. For sweet breads for Christmas gifts, double the batch, wrap in parchment and ribbon; neighbors go wild.
Troubleshooting Your Winter Sweet Breads
Sinkhole in the middle? Oven too hot at first—lower to 325°F next time. Gummy texture means underbaked; check at 50 minutes religiously. Crumb topping soggy? Your butter was too warm; chill it 10 minutes before mixing.
Ingredient Substitutions
- No eggnog? Mix milk with nutmeg, cinnamon, and vanilla.
- Pudding mix out? Add extra flour and a splash more eggnog.
- Gluten-free? Swap 1:1 flour blend.
- Vegan? Use plant eggnog, flax eggs, and coconut oil.
Storage and Serving Suggestions
Room temp in airtight wrap: 3 days. Fridge: 1 week. Freeze slices up to 3 months—thaw and toast for best texture. Serve warm with butter, or fancy it up with eggnog glaze (powdered sugar + eggnog drizzle). Perfect for breakfast, gifts, or midnight snacks.
Frequently Asked Questions
Can I make Vanilla Eggnog Bread with Crumb Topping ahead?
Yes! Bake a day early; flavors deepen. Or freeze unbaked batter up to 24 hours.
Is this dairy-free possible?
Grab dairy-free eggnog and vegan butter—tastes just as indulgent.
Why use pudding mix in holiday breads Christmas recipes?
It traps moisture for that tender crumb without heaviness.
Can I add nuts or fruit?
Fold in 1/2 cup cranberries or walnuts for bundt bread recipes twist.
How do I know when it’s done baking with eggnog?
Toothpick clean from center, edges pulling from pan—about 55 minutes.
Best pan for sweet breads for Christmas gifts?
9×5 metal loaf pan; glass takes longer, so add 10 minutes.
Vanilla Eggnog Bread with Crumb Topping
Equipment
- 9×5 loaf pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 3/4 cups all-purpose flour
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups eggnog room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract optional
- 1/2 cup unsalted butter softened, for topping
- 3/4 cup all-purpose flour for topping
- 1/2 cup brown sugar for topping
- 1 teaspoon ground cinnamon for topping
- Pinch of salt for topping
Instructions
- Preheat oven to 350°F. Grease 9×5 loaf pan.
- Whisk flour, pudding mix, baking powder, salt, nutmeg, and cinnamon.
- Beat sugar and oil, add eggs, then eggnog, vanilla, and rum extract.
- Combine wet and dry ingredients gently. Pour into pan.
- Mix butter, flour, brown sugar, cinnamon, and salt for crumb. Sprinkle on top.
- Bake 50-60 minutes until toothpick clean. Cool before slicing.
Notes
- Room temperature eggnog blends best.
- Don’t overmix batter for tender crumb.
- Perfect for gifting—wrap tightly.
