Vanilla Eggnog Bread Crumb Topping
This moist vanilla eggnog bread with crumb topping offers a rich holiday flavor, combining creamy eggnog with warm spices and a crunchy cinnamon-nutmeg streusel.
Equipment
- 4 mini loaf pans greased and floured
- 2 Mixing bowls
- 1 fork for mixing crumb topping
Ingredients
- 1/2 cup salted butter room temperature
- 1 3.4 oz box instant vanilla pudding mix
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups prepared eggnog
- 1/2 teaspoon rum extract
- 1 cup sugar
- 2 eggs room temperature
- 1/4 teaspoon freshly ground nutmeg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup salted butter cold and cubed
- 1/2 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1/2 cup sugar
Instructions
- Cream together 1/2 cup room temperature butter, 1 cup sugar, and vanilla pudding mix in a large bowl until smooth and creamy.
- Beat in eggnog, eggs, vanilla extract, and rum extract until well combined.
- In a separate bowl, whisk together flour, baking powder, salt, and nutmeg.
- Gradually add the dry ingredients to the wet mixture and stir until just combined, avoiding overmixing.
- Grease and flour four mini loaf pans and evenly divide the batter among them, smoothing the tops.
- Combine cold cubed butter, cinnamon, nutmeg, flour, and sugar for the crumb topping in a small bowl.
- Use a fork to mix the crumb topping until crumbly and sprinkle it evenly over the batter in each pan.
- Bake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the loaves in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use freshly ground nutmeg for a stronger flavor.
- Store bread wrapped at room temperature up to 3 days.
- Add an extra pinch of salt to crumb topping to enhance flavors.