Easy Big Mac Sloppy Joes Recipe with Special Sauce Recipe
A deliciously moist Vanilla Eggnog Bread featuring a rich eggnog-infused batter and a spiced crumb topping. This quick bread blends traditional holiday flavors like nutmeg, cinnamon, and rum extract with a creamy vanilla pudding base for tender, flavorful loaves perfect for festive breakfasts or cozy snacks.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4 mini loaves
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
For the Bread:
- 1/2 cup salted butter (room temperature)
- 1 (3.4 oz) box instant vanilla pudding mix
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 3/4 cups prepared eggnog
- 1/2 tsp rum extract
- 1 cup sugar
- 2 eggs (room temperature)
- 1/4 tsp nutmeg (freshly ground preferred)
- 2 1/4 cups all purpose flour (King Arthur recommended)
- 2 tsp baking powder
For the Crumb Topping:
- 1/4 cup salted butter (cold, cubed)
- 1/2 tsp cinnamon
- 1/2 cup all purpose flour
- 1/4 tsp nutmeg
- 1/2 cup sugar
Instructions
- Cream the butter mixture: In a large mixing bowl, cream together the room temperature 1/2 cup salted butter, 1 cup sugar, and the dry instant vanilla pudding mix until smooth and creamy. This creates the flavorful base to incorporate the eggnog and spices.
- Combine wet ingredients: Beat in the prepared eggnog, 2 eggs, vanilla extract, and rum extract until fully combined, ensuring a smooth, consistent batter.
- Mix dry ingredients: In a separate bowl, whisk together 2 1/4 cups all purpose flour, 2 tsp baking powder, 1/4 tsp salt, and 1/4 tsp freshly ground nutmeg. This prepares the leavening and spice elements evenly throughout the bread.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender and light.
- Prepare pans and pour batter: Grease and flour four mini loaf pans. Divide the batter evenly among these pans and smooth out the tops to ensure even baking.
- Make crumb topping: In a small bowl, combine the cold, cubed butter, cinnamon, nutmeg, flour, and sugar. Use a fork to cut and mix the butter into the dry ingredients until a crumbly texture forms. Optionally, add a pinch of salt or extra nutmeg for enhanced flavor.
- Top and bake: Sprinkle the crumb topping evenly over each loaf’s batter. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaves: Remove from oven and allow loaves to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use freshly ground nutmeg for the best flavor enhancement.
- Room temperature eggs and butter help create a smoother batter.
- Do not overmix the batter; this ensures a tender crumb in the bread.
- If mini loaf pans are unavailable, use a larger loaf pan but adjust baking time accordingly.
- Adding a pinch of salt to the crumb topping balances the sweetness nicely.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
