I’ve had a love affair with eggnog since I was little. When I was around 7 years old my mom, who was an elementary school librarian, brought home a cookbook with simple recipes that kids could make on their own. One of the recipes was a no-cook eggnog that my brothers and I must have made 1,000 times; it was so yummy.
I’ve managed to pass my eggnog obsession on to my girls. Every time they see eggnog in the store they beg me to buy it. With the holidays approaching eggnog is a staple in our house. So when I ran across my friend Jenni Field’s (Pastry Chef Online) recipe for Eggnog Cream Cheese Frosting I knew I needed to find something to spread it on!
I was contemplating pound cake when I thought, wouldn’t it be great to have eggnog flavored bread!?! So I tweaked a recipe or two and came up with this one. It’s the ideal amount of eggnog-y but not overly sweet. And Jenni’s frosting is the perfect complement to the bread. (The bread goes really well with my spicy sipping chocolate!)
When I made the bread to photograph for this post, my girls were circling it all afternoon. Every 5 minutes they were asking me “Can I have a piece yet?” They couldn’t wait to get their hands on it!
I whipped up this scrumptious eggnog bread using my amazing Ankarsrum Original Stand Mixer. The double beaters made easy work of whipping all the ingredients perfectly, and the cream cheese frosting was blended exceptionally.
Here is the recipe. I hope you enjoy it as much as we do.
For the frosting
Yields 1 loaves
15 minPrep Time
60 minCook Time
1 hr, 15 Total Time
- For the bread:
- 3/4 cup butter, softened
- 3/4 cup granulated sugar (plus a bit more to line the pan)
- 3/4 cup light brown sugar
- 1 1/2 teaspoon rum
- 2 eggs
- 3 cups flour
- 2 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon salt
- 2 teaspoons nutmeg
- 1 1/2 cup eggnog
- 4 oz cream cheese, softened
- 1/2 tablespoon corn syrup (optional, for shine)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon vanilla extract
- 1 1/2 cups 10x sugar
- 2-8 tablespoons eggnog, enough to get the frosting to spreading consistency--I used 8 to make it more like a glaze
- Preheat oven to 350 degrees F.
- Cream the butter and sugar.
- Add the rum and eggs and mix well.
- Sift the flour, baking powder, and baking soda together in a bowl. Then add the salt and nutmeg and mix well.
- Add the flour mixture a cup at a time into mixing bowl alternating with the eggnog until everything has been combined.
- Grease two 8 1/2 by 4 1/2 bread pans and then cover the sides and bottom with granulated sugar, (optional, but it's REALLY delicious)
- Fill bread pans 3/4 full.
- Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes before removing to a wire rack to cool completely.
- Using the whip attachment on your stand mixer, cream the cream cheese until light.
- Add the corn syrup, if using, salt and vanilla and whip to incorporate.
- With the mixer off, add about 1/4 of the 10x sugar. Mix in on low and then whip on high.
- Repeat with the remainder of the sugar in 2 or 3 more additions.
- Taste and adjust salt, if necessary.
- Whip in the eggnog a tablespoon at a time until the frosting is at proper spreading consistency.
- Spread or drizzle over the top of the cooled bread. Sprinkle with nutmeg, if desired.
- If you have any left over, store in a loosely sealed container on the counter.
Eggnog Cream Cheese Frosting recipe from Jenni Field's Online Pastry Chef http://pastrychefonline.com/2014/12/16/holiday-brown-butter-carrot-cake/