Eggnog Loaf

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.

This cake-like eggnog loaf has a lovely crumb and delicious flavour.

This cake-like eggnog loaf has a lovely crumb and delicious flavour.

Ingredients

  • 1 ½ cups (185 g) all-purpose flour
  • 1 ½ teaspoons (7.5 mL) baking powder
  • ½ teaspoon (2.5 mL) salt
  • ¼ teaspoon (1.25 mL) freshly grated nutmeg
  • 1/2 cup (115 g) butter, at room temperature
  • 1 cup (200 g) 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 ½ 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.

 

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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