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Vanilla Eggnog Bread with Crumb Topping

Vanilla Eggnog Bread with Crumb Topping

Emily
Moist Vanilla Eggnog Bread with Crumb Topping, perfect for Christmas morning baked goods. Festive flavors in an easy loaf.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 320 kcal

Equipment

  • 9x5 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 9x5 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.
Keyword Vanilla Eggnog Bread with Crumb Topping