Description
This Eggnog Mini Loaves recipe combines the rich, creamy flavors of classic eggnog with warm spices like cinnamon, nutmeg, and allspice to create moist, festive mini loaves perfect for holiday gatherings or cozy snacking. With a hint of vanilla and rum extract, these quick bakes are easy to prepare and offer a delightful twist on traditional sweet breads.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup eggnog (classic, cinnamon, or vanilla)
- 3/4 cup sugar
- 1/2 cup butter (melted)
- 2 tsp vanilla extract
- 2 tsp rum extract (or substitute with rum, brandy, or whiskey)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease four mini loaf pans or one large loaf pan to prevent sticking and ensure easy removal of the baked loaves.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and allspice until evenly combined. This ensures the spices and leavening agents are well distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs thoroughly. Add the eggnog, sugar, melted butter, vanilla extract, and rum extract, mixing until smooth and homogeneous to create a flavorful wet mixture.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients. Be careful not to over-mix; stir just until combined to keep the loaves tender and avoid toughness.
- Pour Batter into Pans: Divide the batter evenly into the prepared mini loaf pans or pour it into the single large loaf pan. This will ensure even baking throughout.
- Bake the Loaves: Place the pans in the preheated oven. Bake mini loaves for about 30 minutes or the large loaf for approximately 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when done.
- Cool and Serve: Allow the loaves to cool in the pans for 2-3 minutes before transferring them to a wire rack or serving plate. Enjoy the mini loaves warm or let them cool completely for easier slicing.
Notes
- Use room temperature eggs for better batter consistency and rise.
- To enhance flavor, feel free to substitute rum extract with actual rum, brandy, or whiskey.
- Don’t over-mix the batter to keep the loaves moist and tender.
- Mini loaf pans yield quicker baking times, perfect for gifting or portion control.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optionally, dust the cooled loaves with powdered sugar for an extra festive touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes for mini loaves, 50 minutes for large loaf
- Category: Baking
- Method: Baking
- Cuisine: American
