Eggnog loaf

Sweet treat that tastes like Christmas!

Light in texture and full of flavour, this loaf just tastes like Christmas to me. Eggnog, sugar and butter, along with a generous helping of nutmeg…perfection! Ideal for brunches or as a dessert, this recipe makes a cake-like loaf that is delicious at room temperature; you might also enjoy a lightly-toasted slice or two.

Ingredients

• 1 1/2 cups (375 mL) all-purpose flour
• 1 1/2 teaspoons (7.5 mL) baking powder
• 1/2 teaspoon (2.5 mL) salt
• 1/4 teaspoon (1.25 mL) freshly grated nutmeg
• 1/2 cup (125 mL) butter, at room temperature
• 1 cup (250 mL) white sugar
• 2 eggs
• 1 egg yolk
• 1 teaspoon (5 mL) vanilla
• 1/2 cup (125 mL) regular or low-fat eggnog
• powdered (icing) sugar and freshly grated nutmeg, for dusting

Method

• Preheat the oven to 350F.
• Line an 8×5 loaf pan with parchment paper.
• In a small bowl, combine the flour, baking powder, salt, and nutmeg. Set aside.
• In the bowl of a stand mixer (or use a regular mixing bowl and hand electric mixer, or a whisk), beat the butter until it is nice and creamy (about 2 minutes).
• Scrape down the sides of the bowl and beat in the sugar until the mixture looks fluffy and light-colored, about 3 to 5 minutes.
• Beat in the eggs and egg yolk one at a time, fully incorporating each egg before adding the next.
• Beat in the eggnog, scraping down the sides of the bowl if needed.
• Add the flour mixture to the butter mixture; beat at low speed just until the flour is fully incorporated into the batter.
• Pour the batter into the parchment-lined loaf pan, smoothing the top with a spatula or spoon.
• Bake in the preheated oven for 45 to 50 minutes, until the top is golden and a toothpick inserted into the middle comes out clean.
• Let the loaf cool in the pan for 10 minutes before taking it out and removing the parchment. Let it cool completely on a wire rack.
• To serve, slice thinly (less than 1/2 inch / 1.25 cm) and lay the slices out on a serving plate. Dust with icing sugar and nutmeg.
• You can store the loaf in a plastic bag at room temperature for two days, or freeze, tightly wrapped,  for longer storage.

Makes one loaf.