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.


  • 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


  • 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.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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