EGGNOG QUICK BREAD
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To embark on the Eggnog Bread adventure, let’s first understand the essence of quick breads. Quick breads are a category of bread that rises quickly due to the use of leavening agents like baking powder or baking soda, eliminating the need for yeast and lengthy proofing times. These breads come together swiftly, making them ideal for busy bakers craving a delicious homemade treat.
HOW TO MAKE EGGNOG BREAD
Crafting Eggnog Bread requires a simple yet thoughtful approach. Begin by gathering quality ingredients, including eggnog, flour, sugar, and warming spices like nutmeg and cinnamon. The eggnog not only infuses the bread with rich flavor but also contributes to its moist texture. The step-by-step process involves mixing the ingredients, pouring the batter into a prepared loaf pan, and baking until golden brown perfection is achieved.
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COOKING TIPS FOR MAKING QUICK BREADS
Master the art of quick bread baking with our helpful cooking tips. To ensure a tender crumb, avoid overmixing the batter, and gently fold in the dry ingredients. Preheating the oven is crucial for the initial rise, and adjusting the rack to the center promotes even baking. Embrace these tips to elevate your quick bread game and achieve bakery-quality results every time.
VARIATIONS OF THIS EGGNOG BREAD
Customize your Eggnog Bread experience with creative variations. Enhance the flavor profile by incorporating add-ins like chopped nuts, dried fruits, or chocolate chips. Experiment with different spices or consider a streusel topping for added texture. These variations allow you to tailor the bread to your taste preferences and create a unique festive treat.
MAKING QUICK BREAD AHEAD OF TIME
Discover the convenience of making Eggnog Bread ahead of time. The batter can often be prepared in advance and stored in the refrigerator, allowing you to bake fresh bread at your convenience. This time-saving tip is perfect for busy schedules or when planning for holiday gatherings. Enjoy the delightful aroma of freshly baked bread without the stress.
STORAGE
Preserve the freshness of your Eggnog Bread with proper storage techniques. Wrap the cooled bread in plastic wrap or aluminum foil to prevent it from drying out. Alternatively, store it in an airtight container. If you’re planning to savor the bread over several days, refrigeration can extend its shelf life. Bring the chilled bread to room temperature before serving for the best flavor.
TIPS & TRICKS
Uncover additional tips and tricks to perfect your Eggnog Bread. From ensuring the glaze has the right consistency to experimenting with different glaze flavors, these insights will enhance your baking experience. Whether you’re a novice or a seasoned baker, our tips and tricks are designed to make your Eggnog Bread journey delightful and stress-free.
In conclusion, our Eggnog Bread with Eggnog Glaze is a festive treat that embraces the warmth and flavors of the holiday season. Elevate your baking skills, explore the world of quick breads, and savor the joy of sharing this delectable creation with family and friends. Happy baking!
Eggnog Bread with Eggnog Glaze
Ingredients
Eggnog Quick Bread
- 2 eggs room temperature
- 1 cup 8 fl. oz / 237 ml eggnog room temperature
- 1/2 cup 1 stick / 4 oz / 113 g butter melted and cooled
- 1 cup 7 oz / 198 g sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups 9 5/8 oz / 273 g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Eggnog Glaze
- 1 cup 4 1/4 oz / 120 g powdered sugar
- 1/4 cup 2 fl. oz / 60 ml eggnog
- A pinch of salt (optional
Instructions
- Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper, or spray generously with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, pudding mix, baking powder, salt, and nutmeg. Stir to combine.
- In the bowl of a stand mixer, beat the butter and sugar until smooth and light. Beat in the eggs. Once that is combined, beat in the eggnog and rum extract. Add the flour mixture. Beat just until combined. The batter will be thick. Pour the batter into the prepared loaf pan.
- Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. If needed, cover the top with foil if the bread starts to get too brown. Cool for 10 minutes, then remove from the pan to a cooling rack to cool completely.
- Once cool, make the glaze. In a small bowl, beat together the powdered sugar, eggnog and rum extract. Pour over the top of the bread.
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