Vanilla Eggnog Bread with Crumb Topping

Vanilla Eggnog Bread with Crumb Topping tastes like the quiet center of the holiday season, the part that happens before guests arrive and before the table is set. It is the scent of butter, vanilla, nutmeg, eggnog, and cinnamon drifting through the kitchen while the house slowly fills with that unmistakable feeling of December comfort.

This bread carries the kind of memory that begins with flour on the counter and laughter in the kitchen. It brings back those small holiday moments when baking was less about perfection and more about standing beside someone you loved, sneaking little tastes, and waiting for something sweet to come out of the oven.

The loaf itself is rich, soft, and warmly spiced with the cozy flavor of prepared eggnog, vanilla extract, rum extract, nutmeg, and instant vanilla pudding mix. Then the crumb topping bakes over the top, adding a sweet, buttery layer with cinnamon and nutmeg in every little crumble.

It is a beautiful bread for busy holiday mornings because the prep time is only 15 minutes. You can mix the batter, scatter the crumb topping, slide it into the oven, and let the warmth do the rest.

Vanilla Eggnog Bread with Crumb Topping works just as well for breakfast as it does for dessert. A slice can sit beside a hot cup of coffee or tea in the morning, or it can become a cozy after-dinner treat with whipped cream, icing, or even vanilla ice cream.

This is the kind of loaf that makes a home smell festive without needing a complicated recipe. It feels generous, nostalgic, and comforting, with enough sweetness to make an ordinary morning feel like part of the holiday.

Why You’ll Love This Vanilla Eggnog Bread with Crumb Topping

This Vanilla Eggnog Bread with Crumb Topping has a quick prep time of just 15 minutes. That makes it perfect for busy holiday mornings when you want something homemade but do not want to spend hours measuring and mixing.

The recipe uses minimal ingredients, and many of them are kitchen staples. Butter, sugar, eggs, flour, baking powder, salt, vanilla, nutmeg, and spices come together with prepared eggnog and instant vanilla pudding mix for a loaf that feels special without being difficult.

It is family-friendly because the flavor is sweet, cozy, and familiar. Kids love the soft bread and crumbly topping, while adults appreciate the holiday warmth from the eggnog, nutmeg, vanilla, and rum extract.

The bread is versatile enough to enjoy at different times of day. Serve it slightly warm for breakfast, slice it for an afternoon treat, or dress it up as dessert after a festive meal.

It is also freezer-friendly, so you can bake a loaf ahead of time and save it for later. Wrapped tightly, the bread can be frozen for up to 3 months.

The crumb topping makes the loaf feel extra special. Cold cubed butter, flour, sugar, cinnamon, and nutmeg create a sweet, crunchy layer that turns a simple quick bread into something memorable.

Recipe Details

Vanilla Eggnog Bread with Crumb Topping is a holiday-style quick bread baked in a loaf pan. It is made with salted butter, sugar, eggs, vanilla extract, rum extract, prepared eggnog, instant vanilla pudding mix, flour, baking powder, salt, and nutmeg.

The crumb topping is made separately with cold cubed salted butter, all-purpose flour, sugar, cinnamon, and nutmeg. It is sprinkled generously over the batter before baking.

The oven temperature is 350°F, or 175°C. The bread bakes for 60 minutes, or until a toothpick inserted in the center comes out clean.

The loaf should be cooled before slicing. Letting it cool helps it hold together better and keeps the slices neater.

The bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

Ingredients

For the Vanilla Eggnog Bread

• ½ cup salted butter, room temperature
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract (for that holiday kick!)
• 1 ¾ cups prepared eggnog
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 ¼ cups all-purpose flour (I like to use King Arthur)
• 2 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon nutmeg, freshly ground preferred for best flavor

For the Crumb Topping

• ¼ cup salted butter, cold and cubed
• ½ cup all-purpose flour
• ½ cup sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

Ingredient Notes

Room temperature salted butter helps create a smooth, creamy base for the batter. Because the butter is salted, the recipe still includes only ¼ teaspoon salt to balance the sweetness.

Sugar sweetens both the loaf and the crumb topping. The bread uses 1 cup sugar, while the topping uses ½ cup sugar for that sweet crumble finish.

Room temperature eggs mix more easily into the creamed butter and sugar. They help the batter become smooth and cohesive before the dry ingredients and eggnog are added.

Vanilla extract gives the bread its warm bakery-style aroma. Rum extract adds the holiday kick that makes the loaf taste festive.

Prepared eggnog is the heart of the bread’s flavor. It gives the batter its seasonal richness and helps make the loaf taste cozy.

Instant vanilla pudding mix adds vanilla flavor and contributes to the soft texture of the bread. The recipe uses one 3.4 oz box.

All-purpose flour creates the structure of both the bread and the crumb topping. King Arthur flour is mentioned as a preferred choice, but the measurement stays 2 ¼ cups for the loaf and ½ cup for the topping.

Baking powder helps the bread rise. The recipe uses 2 teaspoon in the batter.

Nutmeg appears in both the loaf and the crumb topping. Freshly ground nutmeg is preferred for the best flavor in the bread.

Cold cubed salted butter is used for the crumb topping. Keeping it cold helps the topping become crumbly instead of smooth.

Cinnamon belongs in the crumb topping and adds warmth. Together with nutmeg, it gives the top of the loaf its holiday spice feeling.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Nutty Holiday Bread

Add ½ cup of chopped walnuts or pecans to the batter for extra crunch. This gives the soft bread a more textured bite.

The nuts fit well with the vanilla, eggnog, nutmeg, cinnamon, and crumb topping. For a nut-free version, simply omit any nuts.

Dairy-Free Direction

The eggnog can be substituted with almond milk or coconut milk for a dairy-free version. This changes the flavor and richness while keeping the loaf format.

The helpful notes also mention that dairy-free needs should be handled by skipping or adjusting ingredients as needed. The main provided dairy-free swap is almond milk or coconut milk in place of eggnog.

Chocolate Chip Version

Add ½ cup of chocolate chips for a rich chocolatey flavor. The chocolate brings a sweeter, dessert-like feel to the holiday bread.

Chocolate chips are also mentioned in the helpful notes as an optional add-in for extra flavor and texture. For a nut-free version, skip nuts or chocolate chips as needed based on preference.

Lighter Butter Option

For a lighter version, replace half of the butter with unsweetened applesauce. This keeps the bread moist while changing the richness.

The FAQ also lists unsweetened applesauce as an egg substitute. In that case, use ¼ cup unsweetened applesauce for each egg if you need to replace eggs.

Gluten-Free Version

Switch the all-purpose flour with a gluten-free blend for a gluten-free option. The FAQ adds that the blend should contain xanthan gum for proper texture.

Almond flour or coconut flour can also be used, but the liquid ratios may need to be adjusted slightly to get the right consistency. That adjustment is important because those flours behave differently.

Festive Serving Ideas

Serve slices slightly warm for the best flavor and texture. A dollop of whipped cream or a drizzle of icing can give the bread an extra festive touch.

The bread pairs wonderfully with a hot cup of coffee or tea. It can also be served with vanilla ice cream for a delightful dessert.

Flavor Enhancers

Vanilla bean paste can be added along with the vanilla extract to enhance the flavor. This deepens the vanilla note without changing the holiday character of the bread.

A splash of brandy can be used instead of rum extract to elevate the flavor profile. This keeps the festive spirit while changing the extract direction.

Sweetener Swap

Coconut sugar can be used if you prefer a less refined sweetener. This gives the bread a different sweetness while keeping the loaf idea intact.

The main recipe uses sugar in both the bread and the crumb topping. Coconut sugar is mentioned as a helpful swap.

Why This Recipe Works

Vanilla Eggnog Bread with Crumb Topping works because it uses familiar quick bread ingredients and gives them a holiday personality. Butter, sugar, eggs, flour, baking powder, vanilla, and nutmeg become richer with prepared eggnog and instant vanilla pudding mix.

The crumb topping makes the loaf feel more special than a plain bread. Cold butter, flour, sugar, cinnamon, and nutmeg create little sweet pieces that bake into a crunchy top.

The batter method is simple but important. Creaming the butter and sugar first creates a light base, then the eggs and extracts make it smooth before the dry ingredients and eggnog are added.

Alternating the dry mixture with the eggnog helps the batter come together evenly. It may look a little runny, but that is normal for bread batter.

The cooling time matters too. Letting the bread cool before slicing helps the loaf hold its shape and gives the crumb topping time to settle.

Directions

Step 1: Preheat the Oven

Preheat the oven to 350°F, or 175°C. This gives the oven time to reach the right temperature before the batter goes in.

A fully preheated oven helps the bread bake evenly. Since the loaf bakes for 60 minutes, starting at the proper temperature matters.

Step 2: Prepare the Loaf Pan

Grease a loaf pan before adding the batter. A prepared pan helps the bread release more easily after baking.

Make sure the corners and sides are coated. This protects the soft loaf and crumb topping when it is time to remove or slice.

Step 3: Start the Batter with Butter and Sugar

Place ½ cup room temperature salted butter in a mixing bowl. Add 1 cup sugar.

Cream the butter and sugar together until light and fluffy. This should take a few minutes, so do not rush the step.

Step 4: Check the Creamed Mixture

The butter and sugar mixture should look lighter, smoother, and softer after creaming. This texture helps create the foundation for the bread.

If the butter is too cold, it will not blend as easily. Room temperature butter is important for this step.

Step 5: Add the Eggs

Add the 2 large room temperature eggs to the creamed butter and sugar. Mix well until everything is combined.

The eggs should disappear into the batter and make the mixture look creamy. Room temperature eggs help the batter blend more smoothly.

Step 6: Add Vanilla and Rum Extract

Add 1 teaspoon vanilla extract and ½ teaspoon rum extract. Mix until the extracts are evenly incorporated.

The vanilla brings warmth, and the rum extract adds that holiday kick. This is where the batter starts to smell festive.

Step 7: Combine the Dry Ingredients

In another bowl, combine 2 ¼ cups all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon nutmeg, and 1 box of instant vanilla pudding mix. Whisk well so everything is evenly mixed.

Whisking helps distribute the baking powder, salt, nutmeg, and pudding mix through the flour. This keeps the bread more consistent from slice to slice.

Step 8: Begin Adding Dry Ingredients to Wet Ingredients

Gradually add part of the dry mixture to the wet ingredients. Mix gently just until it starts to combine.

This is the beginning of the alternating process. Starting with the dry mixture helps the batter build structure before the eggnog loosens it.

Step 9: Add Some Eggnog

Add some of the 1 ¾ cups prepared eggnog to the batter. Mix gently until it begins blending in.

The eggnog gives the bread its seasonal flavor and moisture. It also helps soften the dry ingredients into a pourable batter.

Step 10: Continue Alternating Dry Mixture and Eggnog

Repeat the process by adding more dry mixture, then more eggnog. Continue until all the dry ingredients and all the eggnog have been added.

Move slowly enough to keep the batter smooth. Alternating helps everything combine without overwhelming the mixture at once.

Step 11: Finish Mixing the Batter

Mix until the batter is well combined. Do not worry if it looks a little runny, because that is perfectly normal for bread batter.

The batter should be smooth enough to pour into the loaf pan. Avoid overmixing once everything is incorporated.

Step 12: Pour the Batter into the Pan

Pour the batter into the greased loaf pan. Use a spatula if needed to scrape the bowl.

The batter should fill the pan evenly. This helps the loaf rise and bake more consistently.

Step 13: Level the Batter

Give the loaf pan a gentle shake to level the batter. Do not stress about making it perfect.

The bread will rise in the oven. A simple even surface is all you need before adding the crumb topping.

Step 14: Start the Crumb Topping

In a separate bowl, combine ¼ cup cold cubed salted butter, ½ cup all-purpose flour, ½ cup sugar, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. These ingredients will become the sweet crumb topping.

The butter should be cold and cubed. Cold butter helps the topping turn crumbly instead of creamy.

Step 15: Work the Topping Together

Use your fingers or a fork to work the topping mixture together. Keep mixing until it becomes crumbly.

The texture should resemble little pebbles. Those small pieces will bake into a delightful crunchy layer.

Step 16: Sprinkle the Crumb Topping

Sprinkle the crumb topping generously over the batter in the loaf pan. Try to spread it evenly across the surface.

This topping adds sweetness, spice, and texture. It is the part that makes the loaf feel especially cozy and festive.

Step 17: Bake the Bread

Place the loaf pan in the preheated oven. Bake for 60 minutes.

The bread is done when a toothpick inserted in the center comes out clean. The kitchen should smell sweet, buttery, and full of holiday spice.

Step 18: Check the Center

At the end of the baking time, insert a toothpick into the center of the loaf. If it comes out clean, the bread is ready.

This check is important because the loaf needs to bake fully through the center. The crumb topping should be set, and the bread should feel baked rather than wet.

Step 19: Cool the Bread

Allow the bread to cool before slicing. It may be tempting to cut into it right away, but cooling helps it hold together better.

The loaf becomes easier to slice once it has had time to settle. This also helps the crumb topping stay in place.

Step 20: Slice and Serve

Once the bread has cooled enough to slice, cut it into pieces. Serve it warm or at room temperature.

The bread is delicious either way. Each slice should have soft vanilla eggnog bread underneath a sweet crumb topping.

Serving Ideas

Slice Vanilla Eggnog Bread with Crumb Topping while it is still slightly warm for the best flavor and texture. The warmth makes the eggnog, vanilla, nutmeg, and crumb topping feel especially cozy.

A dollop of whipped cream can make each slice feel more festive. A drizzle of icing is another sweet option if you want the loaf to look dressed up.

This bread pairs wonderfully with a hot cup of coffee. Tea is also a lovely choice for a quieter afternoon treat.

For dessert, serve a slice with a scoop of vanilla ice cream. The cool ice cream next to the warm spiced bread makes the serving feel extra special.

The bread can also be enjoyed at room temperature. It remains delicious even without reheating, which makes it easy to set out for guests or slice throughout the day.

Storage

Store Vanilla Eggnog Bread with Crumb Topping in an airtight container at room temperature for up to 3 days. This keeps the loaf fresh for quick breakfasts, snacks, or dessert slices.

Make sure the bread has cooled before storing. Storing it too warm can affect the texture.

Reheating

Reheat individual slices in the microwave for about 15 to 20 seconds. This brings back some of that fresh-baked warmth.

You can also pop slices in the toaster for a few minutes to warm them up. This helps revive the cozy texture and makes the crumb topping feel pleasant again.

Freezing

For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months.

The FAQ also notes that the bread should be completely cooled before freezing. This helps protect the texture during storage.

When ready to enjoy it again, thaw it overnight in the refrigerator or at room temperature. You can also leave it out at room temperature for a few hours if thawing from frozen.

Make-Ahead

This bread is freezer-friendly, making it a good make-ahead holiday loaf. You can bake it ahead, cool it completely, wrap it well, and freeze it for later.

Because the prep time is only 15 minutes, it is also manageable on the day you want to serve it. Still, having a loaf tucked away in the freezer can make busy mornings easier.

A thawed slice can be warmed in the microwave or toaster. That makes it easy to bring back the fresh-baked feeling without baking a new loaf.

Helpful Notes for Best Results

Cream the butter and sugar until light and fluffy. This step takes a few minutes and helps build a better batter.

Use room temperature eggs for smoother mixing. Room temperature ingredients blend more evenly into the batter.

Do not worry if the batter looks a little runny. The instructions note that this is perfectly normal for bread batter.

Freshly ground nutmeg is preferred for the best flavor. Nutmeg appears in both the batter and crumb topping, so it matters here.

If you want to enhance the flavor, add vanilla bean paste along with the vanilla extract. This makes the vanilla note deeper.

A splash of brandy can be used instead of rum extract. This changes the holiday flavor profile while keeping the festive idea.

The bread can be enjoyed warm or at room temperature. It is delicious either way.

Variations

Walnut or Pecan Eggnog Bread

Add ½ cup chopped walnuts or pecans to the batter for extra crunch. The nuts bring texture to the soft bread.

This variation works well with the crumb topping. The cinnamon, nutmeg, and vanilla flavors fit naturally with walnuts or pecans.

Dairy-Free Inspired Eggnog Bread

Substitute the eggnog with almond milk or coconut milk for a dairy-free version. This changes the richness but keeps the loaf style.

The flavor will shift depending on which milk you choose. The bread still keeps its vanilla, nutmeg, and crumb topping character.

Chocolate Chip Eggnog Bread

Add ½ cup chocolate chips for a rich chocolatey flavor. The chocolate makes the bread feel more dessert-like.

This variation is especially good if you want the loaf to appeal to chocolate lovers. The crumb topping still gives it a sweet holiday finish.

Applesauce-Lightened Bread

Replace half of the butter with unsweetened applesauce for a lighter version. This keeps the bread moist while reducing some richness.

Unsweetened applesauce is also listed as an egg substitute in the FAQ. Use ¼ cup unsweetened applesauce for each egg when replacing eggs.

Gluten-Free Eggnog Bread

Switch the all-purpose flour with a gluten-free blend for a gluten-free option. Make sure the blend contains xanthan gum for proper texture.

Almond flour or coconut flour can also be used, but the liquid ratios may need to be adjusted slightly. The goal is to get the right consistency.

Vanilla Bean Eggnog Bread

Add vanilla bean paste along with the vanilla extract for enhanced flavor. This gives the bread a stronger vanilla presence.

It pairs beautifully with prepared eggnog and nutmeg. This variation makes the loaf feel even more aromatic.

Coconut Sugar Eggnog Bread

Swap the sugar for coconut sugar if you prefer a less refined sweetener. This changes the sweetness profile.

The loaf still keeps the holiday flavor from eggnog, vanilla, rum extract, and nutmeg. The crumb topping can also stay part of the experience.

Brandy Eggnog Bread

Use a splash of brandy instead of rum extract. This gives the bread a different festive flavor profile.

The main recipe uses rum extract for holiday character. Brandy is the alternate flavor direction mentioned in the notes.

Troubleshooting

The Batter Looks Runny

Do not worry if the batter looks a little runny. The instructions specifically note that this is normal for bread batter.

Pour it into the greased loaf pan and level it gently. The bread will rise as it bakes.

The Crumb Topping Is Too Smooth

Use cold cubed butter for the topping. Cold butter helps create crumbs instead of a paste.

Work the butter, flour, sugar, cinnamon, and nutmeg together with your fingers or a fork. The mixture should look like little pebbles.

The Bread Is Hard to Slice

Let the bread cool before slicing. Cutting too soon can make the loaf fall apart or slice unevenly.

Cooling gives the bread time to hold together better. It also lets the crumb topping settle.

The Center Is Not Done

Bake the bread for 60 minutes, or until a toothpick inserted in the center comes out clean. The toothpick test is the clearest sign.

If the toothpick does not come out clean, the center still needs more time. The bread should be baked through before cooling.

The Bread Needs More Holiday Flavor

Use the rum extract as written, and use freshly ground nutmeg if possible. You can also add vanilla bean paste along with the vanilla extract.

A splash of brandy can be used instead of rum extract for a different flavor profile. These options keep the loaf festive.

The Bread Needs a Dairy-Free Adjustment

Substitute the eggnog with almond milk or coconut milk. This is the dairy-free variation provided.

Remember that changing the eggnog changes the flavor. The loaf will still have vanilla, nutmeg, and crumb topping, but the eggnog character will be different.

The Bread Needs an Egg Substitute

For each egg, use ¼ cup unsweetened applesauce or mashed banana. Another option is to mix 1 tablespoon ground flaxseed with 2.5 tablespoons water for each egg and let it sit until thickened.

These alternatives are given as workable substitutes in this recipe. They allow the bread to be adjusted when eggs need to be replaced.

Frequently Asked Questions

Can I freeze Vanilla Eggnog Bread with Crumb Topping?

Absolutely, this bread freezes beautifully. Make sure it is completely cooled before wrapping it tightly in plastic wrap and aluminum foil.

It can be frozen for up to 3 months. When you are ready to serve it, thaw it overnight in the refrigerator or leave it out at room temperature for a few hours.

What can I substitute for the eggs?

For each egg, you can use ¼ cup unsweetened applesauce or mashed banana. These options work well in this recipe.

Another option is to mix 1 tablespoon ground flaxseed with 2.5 tablespoons water for each egg. Let it sit for a few minutes until it thickens before using.

How can I make this recipe gluten-free?

Swap the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture.

You can also use almond flour or coconut flour, but the liquid ratios may need to be adjusted slightly to get the right consistency. This helps the bread bake properly.

What can I serve with this bread?

Serve it slightly warm with whipped cream or a drizzle of icing for an extra festive touch. It also pairs wonderfully with coffee or tea.

For dessert, serve it with vanilla ice cream. The bread can be enjoyed warm or at room temperature.

How long does the bread last?

The bread stays fresh in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months.

Individual slices can be reheated in the microwave for about 15 to 20 seconds. You can also warm them in the toaster for a few minutes.

Can I add nuts or chocolate chips?

Yes, ½ cup chopped walnuts or pecans can be added to the batter. You can also add ½ cup chocolate chips for a rich chocolatey flavor.

For a nut-free version, omit any nuts. The bread is still sweet, soft, and flavorful without them.

Can I use something instead of rum extract?

A splash of brandy can be used instead of rum extract. This gives the bread a different holiday flavor profile.

The original version uses ½ teaspoon rum extract. Brandy is mentioned as an alternate way to elevate the flavor.

Why This Recipe Works So Well

Vanilla Eggnog Bread with Crumb Topping works so well because it turns holiday flavors into a soft, sliceable loaf. Prepared eggnog, vanilla extract, rum extract, nutmeg, and instant vanilla pudding mix give the bread its warm seasonal personality.

The crumb topping adds the texture that makes each slice more exciting. Cinnamon, nutmeg, sugar, flour, and cold butter create a sweet topping that contrasts with the soft bread underneath.

The recipe is also practical for real holiday kitchens. It has a 15-minute prep time, uses many staple ingredients, stores well at room temperature, and freezes for up to 3 months.

The serving options make it flexible. It can be breakfast with coffee, an afternoon slice with tea, or dessert with whipped cream, icing, or vanilla ice cream.

Most importantly, this bread feels connected to the quiet joy of baking with family. It belongs to flour-dusted counters, warm kitchens, and those simple moments when a homemade loaf makes the season feel complete.

Final Thoughts

Vanilla Eggnog Bread with Crumb Topping brings the holiday mood into the kitchen without asking for anything complicated. It is soft, sweet, warmly spiced, and finished with a buttery crumb topping that makes each slice feel special.

Bake it for a busy morning, a festive dessert, a freezer-friendly treat, or a quiet afternoon with coffee or tea. However it reaches the table, this loaf carries the kind of warmth that turns simple baking into a holiday memory.

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Vanilla Eggnog Bread with Crumb Topping

Soft, sweet, and warmly spiced, this Vanilla Eggnog Bread with Crumb Topping has a tender loaf texture with vanilla pudding, prepared eggnog, nutmeg, vanilla extract, and rum extract. The buttery cinnamon-nutmeg crumb topping adds extra texture, making each slice a cozy choice for breakfast, dessert, holiday baking, or a sweet seasonal treat.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Course: Breakfast, Dessert
• Cuisine: American
• Servings: 8 slices
• Calories: 250 kcal

Equipment

• Mixing bowl
• loaf pan

Ingredients

For the Crumb Topping

• ¼ cup salted butter cold, cubed
• ½ cup all purpose flour
• ½ cup sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

For the Bread

• ½ cup salted butter room temperature
• 1 cup sugar
• 2 eggs room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract
• 1 ¾ cups prepared eggnog
• 1 box instant vanilla pudding 3.4 oz
• 2 ¼ cups all purpose flour I use King Arthur
• 2 teaspoon baking powder
• ¼ teaspoon nutmeg freshly ground preferred
• ¼ teaspoon salt

Instructions

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C).

Step 2: Cream the Butter and Sugar

In a mixing bowl, cream the butter and sugar together until light and fluffy. This creates the base for the sweet eggnog bread batter.

Step 3: Add the Eggs and Extracts

Add the eggs, vanilla extract, and rum extract. Mix well until the wet ingredients are combined.

Step 4: Combine the Dry Ingredients

In another bowl, combine the flour, baking powder, salt, nutmeg, and instant pudding mix. Stir until the dry mixture is evenly blended.

Step 5: Add the Dry Mixture and Eggnog

Gradually add the dry mixture to the wet ingredients, alternating with the eggnog, until well combined. Keep mixing only until the batter comes together.

Step 6: Fill the Loaf Pan

Pour the batter into a greased loaf pan. Spread it evenly so the crumb topping can sit across the top.

Step 7: Make the Crumb Topping

To make the crumb topping, mix the cold butter, flour, sugar, cinnamon, and nutmeg until crumbly. Sprinkle the crumb topping over the batter.

Step 8: Bake the Bread

Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Step 9: Cool Before Slicing

Allow the bread to cool before slicing.

Notes

• You can add nuts or chocolate chips for extra flavor.

Serving Suggestions

Serve this Vanilla Eggnog Bread with Crumb Topping as a sweet breakfast slice or a cozy dessert. The eggnog, vanilla extract, rum extract, and nutmeg give the loaf a warm flavor that fits especially well with holiday-style baking.

Let the bread cool before slicing so the texture sets and the crumb topping stays in place. Each slice works well on its own, especially with the buttery cinnamon-nutmeg topping.

Storage

How to Store

The recipe does not provide specific storage instructions or storage duration, so no exact storage time is added here.

Best Texture Tip

Allow the bread to cool before slicing. This helps the loaf hold together and gives cleaner slices.

Crumb Topping Tip

Sprinkle the crumb topping evenly over the batter before baking. The cold cubed butter, flour, sugar, cinnamon, and nutmeg create the crumbly texture.

Flavor Tip

You can add nuts or chocolate chips for extra flavor, exactly as noted. No specific quantity is provided, so no amount is added here.