Try this Eggnog Bread recipe
- Carbohydrate 162.557498430322 g
- Cholesterol 102.962916714096 mg
- Fat 28.7731443768608 g
- Fiber 0.373764323839385 g
- Protein 6.4789441885151 g
- Saturated Fat 18.0179848867491 g
- Serving Size 1 1 Serving (374g)
- Sodium 7307.8280692672 mg
- Sugar 162.183734106483 g
- Trans Fat 1.96529711797596 g
- Calories 914 calories
Step-by-step
- Preheat oven to 350 degrees.
- Cream together butter, sugar and brown sugar in a medium/large bowl until smooth.
- Add in eggs one at a time.
- Stir in eggnog and vanilla.
- In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice.
- Add dry ingredients to the wet ingredients ½ cup at a time, until it’s all combined.
- Spray 4- 5?x3? mini loaf pans or two larger loaf pans with non stick cooking spray. I prefer the Pam for Baking (with flour).
- Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center.
- Let cool on wire rack before removing from pan.
- If desired, you can drizzle the tops with melted chocolate for a little added sweetness.
Replacing dairy eggnog with canned full-fat coconut milk introduces distinct lauric fats that alter crumb density and increase moisture retention compared to standard cow-milk beverages. Standard quick breads rely on creaming butter with granulated and brown sugars to aerate the fat, creating microscopic pockets that baking powder then expands. Room-temperature butter at precisely 65 to 68 degrees Fahrenheit holds this air efficiently; cold butter prevents emulsification, while melted butter yields a dense, compact crumb. Whisking dry components separately ensures the 2 and 1/2 teaspoons of baking powder distributes evenly alongside the cinnamon and allspice without premature activation.
Adapting for Dietary Needs
Modifying this structure requires understanding functional chemistry. Plant-based milk alternatives must match the density of traditional custard-style beverages to maintain proper batter hydration ratios. Commercial eggnog contains high fat and sugar levels that contribute significantly to the structural tenderization of the flour gluten network.
- Substitute dairy butter with a 1:1 ratio of refined coconut oil if managing dairy sensitivities, but expect a less tender crumb due to missing milk solids.
- Replace whole eggs with commercial starch-based binders only when utilizing pans lined with parchment paper to prevent aggressive sticking during the release phase.
- Monitor internal moisture closely using a wooden skewer inserted into the center, pulling loaves from the oven immediately when no wet batter adheres.
