Sweet Eggnog Bread with Crumb Topping

Sweet Eggnog Bread with Crumb Topping: The Ultimate Holiday Treat

If you have a carton of eggnog sitting in your fridge during the holidays, this Sweet Eggnog Bread with Crumb Topping is the absolute best way to use it. Imagine the dense, moist texture of a pound cake combined with the festive, spiced flavor of creamy eggnog. Now, top that with a buttery, cinnamon-spiced streusel that adds a satisfying crunch to every bite.

This quick bread fills your kitchen with the scent of nutmeg and vanilla while it bakes, making it perfect for Christmas morning breakfast or a cozy afternoon snack with coffee. The crumb topping caramelizes slightly in the oven, creating a rugged, golden crust that contrasts beautifully with the soft, yellow interior. It is sweet, comforting, and tastes exactly like the holidays.

Why You Will Love This Recipe

  • Moist & Dense: Thanks to the rich eggnog and butter, this bread has a velvety crumb that melts in your mouth.
  • The Crumb Topping: The streusel layer adds texture and extra sweetness, taking it from a simple loaf to a bakery-style treat.
  • No Mixer Needed: Like most quick breads, this comes together easily with just two bowls and a whisk.
  • Festive Flavor: It captures the essence of eggnog without being overpowering—perfect for those who like the flavor but find the drink too thick.

Sweet Eggnog Bread with Crumb Topping

A moist, festive quick bread flavored with creamy eggnog and nutmeg, finished with a buttery cinnamon streusel topping.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp nutmeg ground
  • 0.5 cup butter softened
  • 0.75 cup sugar
  • 2 large eggs
  • 1 cup eggnog full fat
  • 1 tsp vanilla extract
Crumb Topping
  • 0.33 cup sugar
  • 0.33 cup all-purpose flour
  • 0.5 tsp cinnamon
  • 2 tbsp butter cold and cubed

Equipment

  • 9×5 Loaf Pan
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×5 loaf pan.
  2. Whisk flour, baking powder, salt, and nutmeg in a medium bowl.
  3. In a large bowl, cream softened butter and sugar. Beat in eggs, eggnog, and vanilla.
  4. Fold dry ingredients into wet ingredients until just combined.
  5. Pour batter into the prepared pan.
  6. Mix topping ingredients (sugar, flour, cinnamon) and cut in cold butter until crumbly.
  7. Sprinkle topping over the batter.
  8. Bake for 50-60 minutes until a toothpick comes out clean.
  9. Cool in pan for 10 minutes, then move to wire rack.

Notes

Tent with foil halfway through if the top is browning too fast.

Ingredients

The star of the show is, of course, the eggnog. Here is what you need:

The Bread:

  • Eggnog: 1 cup. Full-fat eggnog works best for richness.
  • Butter: 1/2 cup (1 stick), softened.
  • Sugar: 3/4 cup granulated sugar.
  • Eggs: 2 large eggs.
  • Flour: 2 cups all-purpose flour.
  • Baking Powder: 1 teaspoon.
  • Spices: 1/2 teaspoon nutmeg (freshly grated is amazing here) and 1 teaspoon vanilla extract.
  • Salt: 1/2 teaspoon.

The Crumb Topping:

  • Sugar: 1/3 cup granulated sugar.
  • Flour: 1/3 cup all-purpose flour.
  • Butter: 2 tablespoons, cold and cubed.
  • Cinnamon: 1/2 teaspoon.

Instructions

Follow these steps for a perfectly baked, golden loaf.

  1. Prep: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
  2. Mix Wet Ingredients: In a large bowl, whisk together the softened butter and sugar until creamy. Add the eggs, eggnog, vanilla, and rum extract (if using). Whisk until fully combined.
  3. Mix Dry Ingredients: In a separate bowl, toss together the flour, baking powder, nutmeg, and salt.
  4. Combine: Gently fold the dry ingredients into the wet mixture. Stir just until no flour streaks remain. Do not overmix, or the bread will be tough. Pour the batter into the prepared loaf pan.
  5. Make the Topping: In a small bowl, combine the sugar, flour, and cinnamon for the topping. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse wet sand or crumbs.
  6. Top and Bake: Sprinkle the crumb mixture evenly over the batter. Bake for 50-60 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
  7. Cool: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing. This helps the texture set.

Tips for Success

  • Don’t Overmix: As soon as the flour disappears, stop mixing. Overmixing develops gluten and makes quick bread rubbery.
  • Tent with Foil: If the crumb topping starts browning too quickly before the center is done, loosely cover the loaf with aluminum foil for the last 15 minutes of baking.
  • Room Temp Ingredients: Make sure your eggs and butter are at room temperature so they emulsify properly with the cold eggnog.
  • Glaze It: For an extra sugar rush, you can drizzle a simple glaze (powdered sugar + a splash of eggnog) over the cooled loaf.

Variations

Customize your loaf with these ideas:

  • Rum Raisin: Soak 1/2 cup of raisins in rum for an hour, then fold them into the batter.
  • Nutty Crunch: Add chopped pecans or walnuts to the crumb topping mixture.
  • Cranberry Orange: Fold in fresh cranberries and orange zest for a tart contrast to the sweet eggnog.

Storage Instructions

Counter: Store the cooled bread in an airtight container at room temperature for up to 3 days. The moisture usually improves on the second day!

Freezer: Wrap the loaf (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw on the counter before eating.

This Sweet Eggnog Bread is the perfect way to bring a taste of the holidays to your breakfast table. Enjoy a slice with a hot cup of coffee!

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