Vanilla Eggnog Bread with Crumb Topping
This Vanilla Eggnog Bread features a rich flavor and is topped with a delicious crumb topping.
Equipment
- Mixing bowl
- Loaf Pan
Ingredients
For the Bread
- ½ cup salted butter room temperature
- 1 box instant vanilla pudding (3.4 oz)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¾ cups prepared eggnog
- ½ teaspoon rum extract
- 1 cup sugar
- ¼ teaspoon nutmeg freshly ground preferred
- 2 ¼ cups all purpose flour I use King Arthur
- 2 teaspoon baking powder
For the Crumb Topping
- ¼ cup salted butter cold, cubed
- ½ teaspoon cinnamon
- ½ cup all purpose flour
- ¼ teaspoon nutmeg
- ½ cup sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, rum extract, and prepared eggnog.
- In another bowl, combine the flour, baking powder, salt, and nutmeg. Gradually add this dry mixture to the wet ingredients.
- Pour the batter into the prepared loaf pan.
- For the crumb topping, mix the cold butter, flour, cinnamon, nutmeg, and sugar until crumbly. Sprinkle over the batter.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before slicing.
Notes
Store the bread in an airtight container to keep it fresh.