Eggnog Quick Bread with Crumb Topping (2024)

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Home » Recipe Index » Bread: Quick Breads » Eggnog Quick Bread with Crumb Topping

November 22, 2017 by Kara Cook 28 Comments

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A buttery crumb topping makes this Eggnog Quick Bread extra yummy! It is a perfect bread recipe for the holidays.

We have a yeast based recipe for Cranberry Eggnog Bread that we absolutely love. But I’ve been trying for several years to find a recipe for a quick eggnog bread. They were either too sweet, or too bland, or too dry. . .

After many attempts, I finally came up with a winner! This eggnog bread is nice and moist thanks to the addition of pudding mix. It gets a boost of flavor from both rum extract and nutmeg. So yummy!

I adapted the recipe from one I found at Lil Luna. Kristyn used glaze on her bread, but we preferred the crumb topping. I love that it adds a nice buttery crunch.

I like baking most of my quick breads in these mini loaf pans. They don’t take as long to bake, so the middle gets done before the crust gets too browned. Plus they are tiny and cute and the perfect size for putting in cellophane bags to share with friends.

I hope you’ll give this recipe a try, it is perfect for holiday baking!

LOVE EGGNOG? TRY THESE:

Eggnog Cake
Eggnog Sauce
Eggnog Scones (with cinnamon chips)

MORE TASTY QUICK BREAD RECIPES:

Raspberry Banana Bread
Almond Poppy Seed Bread
Applesauce Bread
Chocolate Banana Bread
Snickerdoodle Bread
Lemon Poppy Seed Zucchini Bread
Lemon Blueberry Bread
Cream Cheese Zucchini Bread
Dutch Apple Bread
Zucchini Bread with Pineapple

Eggnog Quick Bread with Crumb Topping

Yield: 4 mini loaves

Eggnog Quick Bread with Crumb Topping

Soft and delicious quick bread flavored with eggnog and topped with buttery crumb topping.

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Ingredients

1/2 cup salted butter, softened
1 cup sugar
1 (3.4oz) box instant vanilla pudding
1 3/4 cups prepared eggnog
2 eggs
1 tsp vanilla extract
1/2 tsp rum extract
2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg

Topping:

1/2 cup sugar
1/2 cup all purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup soft salted butter

Instructions

In a large mixing bowl, cream butter, sugar, and dry pudding mix till creamy. Beat in eggnog, eggs, vanilla, and rum extract.
Whisk together flour, baking powder, salt, and nutmeg. Add to wet ingredients and stir till combined.
Spread batter into four mini loaf pans that have been well greased and floured.
For topping, combine all ingredients in a small bowl. Mix with a fork till crumbly. Divide evenly on top of the four loaves.
Bake at 350° for 35-40 minutes or till toothpick comes out clean.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 271Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 199mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 4g

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Reader Interactions

Comments

Carl Waniewski
December 23, 2021 at 8:45 am
Is that 3/4 cup of eggnog or one and three quarter cup???
Reply
See Also
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- Kara Cook
  January 4, 2022 at 6:08 pm
  1 3/4 cups of eggnog
  Reply
Teresa Enders
December 7, 2021 at 4:26 am
This bread is EXCELLENT! It is a new family favorite for the Christmas Holiday! I had no problem with separation of the topping or removal from the pan. And it made 6 ‘mini’ loaves. It also freezes well and it great for gifting. It’s definitely a keeper.
Reply
- Kara Cook
  January 4, 2022 at 7:41 pm
  So glad it was a hit at your house Teresa!
  Reply
Jill
November 10, 2021 at 3:15 pm
If I don’t have rum extract, what can be used instead? Can I use real rum? Thanks
Reply
- Kara Cook
  November 17, 2021 at 8:47 am
  Rum extract has a much stronger flavor. You can use rum instead, but you will need 1 1/2 tablespoons. I would add it to the measuring cup before measuring the eggnog so that you aren’t adding extra liquid to the batter.
  Reply
Tracey
December 7, 2020 at 8:50 pm
Hello and Happy Holidays!
This bread is yummy! But, I too am interested in making it in a regular size loaf pan. Any idea on the cooking time?
Thank you!
Reply
- Kara Cook
  December 9, 2020 at 9:16 pm
  I would try baking it at 325° for about 60 minutes. It may need more time, so just watch it closely.
  Reply
- Kara Cook
  December 29, 2020 at 5:08 pm
  Usually when I use a full sized loaf pan for quick breads, I turn the oven to 325 degrees and bake for at least 60 minutes.
  Reply
Kate
December 22, 2019 at 6:48 pm
See Also
Frozen Hot Chocolate Cookies (Crumbl Copycat)
Just made this. The flavor off the bread was good but I had the same issue with the topping separating from the bread and crumbling. . Maybe use only half of the topping so it’s not so thick.
Reply
Lori
December 20, 2019 at 6:45 pm
This bread is AMAZING!! So moist and delicious! Everyone loved it whether they were an Eggnog fan or not! I had to make 3 batches 🙂 This one is definitely a keeper!
Reply
Nancy
December 16, 2019 at 4:13 pm
Looks great but I had a heck of a time getting the loaves out. The topping crumbled and separated from the rest of the loaf. Any ideas for next time? The batter was delicious.
Reply
Angela
December 4, 2019 at 1:58 pm
Can I assume this would be ok to just make in a regular size loaf pan?
I don’t have a mini loaf pan.
Reply
Susan
November 19, 2019 at 2:20 pm
Does this freeze well?
Reply
- Cynde
  December 19, 2020 at 3:01 pm
  It smelled good and looked good while baking, but when I took it out of the oven the crumb topping separated from the bread, even though I used a spoon to push it down into the batter a little before baking, kinda of a big mess, but tastes good. Sounds like several others had this issue, I bake all the time, never had an issue like this with a crumb topping.
  Reply
  - Kara Cook
    December 29, 2020 at 5:10 pm
    I haven’t had that problem, but it might help to add a little more butter to the topping so it sticks together instead of being crumbly.
    Reply
Shari
November 13, 2019 at 9:58 am
Can you use sugar free instant pudding?
Reply
Elizabeth Carr
January 18, 2019 at 10:57 am
Had some eggnog left from the holidays. Didn’t want it to go to waste so I made this. Very good. It’s a keeper.
Reply
- Kara Cook
  March 16, 2019 at 9:54 pm
  I’m so glad you enjoyed it!
  Reply
Anna
October 24, 2018 at 1:26 pm
This bread is perfect to make for friends and family for the holidays!
Reply
Jamielyn
October 24, 2018 at 12:58 pm
Yum! This bread is perfect for the holidays!
Reply
Carolyn
October 24, 2018 at 10:50 am
Oh this bread looks just divine!!!
Reply
Allyson Zea
October 24, 2018 at 10:42 am
I LOVE me some egg nog so I know I will love this bread! YUM!
Reply
- Kara Cook
  October 25, 2018 at 9:49 am
  Even people who don’t like eggnog enjoy it, so if you’re an eggnog fan, you will love it!
  Reply
Courtney O'Dell
October 24, 2018 at 10:35 am
This bread is so delicious and perfect for holiday parties!
Reply
- Kara Cook
  October 25, 2018 at 9:48 am
  Thanks Courtney! People do rave about it whenever I take it anywhere. 🙂
  Reply
Miriam Garcia
January 7, 2018 at 9:50 pm
Can I substitute coconut flour to the recipe and how
much should I add?
Reply
- Kara Cook
  January 8, 2018 at 9:45 am
  I have never used coconut flour, so I have no idea. Hopefully another reader will be able to help.
  Reply

Eggnog Quick Bread with Crumb Topping (2024)

FAQs

Why does my quick bread crumble? ›

A coarse, crumbly texture: Your quick bread should be moist and dense. Too much fat (butter, oil, or shortening) or too much leavening (baking soda or baking powder) will cause the bread to be crumbly.

Discover More Details ›

What does eggs do in quick breads? ›

Eggs provide structure and help bind the ingredients together. Eggs also act as an emulsifier. By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture.

Discover More Details ›

What is the secret for mixing quick breads? ›

Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).

Discover More ›

What are two ingredients that allow quick breads to rise? ›

In addition, leavening agents, such as double-acting baking powder or baking soda, allow quick breads to leaven, or rise. The liquid, typically milk, adds moisture. It allows the dry ingredients to be blended into a batter or dough.

Tell Me More ›

How do you make quick bread less crumbly? ›

The texture of quick breads prepared with vegetable shortening will be more cake-like and less tender. Substitute equal amounts of shortening for butter or margarine and add 2 tablespoons water for each cup of shortening used. Learn more about Fats in Baking.

Why does my bread crumble? ›

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

What happens if you add an extra egg to bread? ›

It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

What can I use instead of egg for quick breads? ›

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Learn More ›

What is the secret to success when making quick breads? ›

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

Learn More Now ›

What causes quick bread to collapse? ›

Quick bread was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the bread to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.

How do you keep quick bread from falling down? ›

Grease only the bottom of the pans. This will allow the batter to cling to the sides of the pan while rising and form a rounded top. A crack down the center is the sign of a good loaf and is caused by steam escaping during baking. Don't overmix the batter.

Show Me More ›

What causes quick bread to dry? ›

Too much baking powder or baking soda can make a quick bread dry and crumbly. But, also the bread can have a bitter aftertaste. If too much leavening is added the batter can over rise and then the bread will “fall.” Too little leavening produces bread with a heavy, gummy texture.

Why should you never over mix quick breads? ›

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop.

Get More Info Here ›

Eggnog Quick Bread with Crumb Topping (2024)

LOVE EGGNOG? TRY THESE:

MORE TASTY QUICK BREAD RECIPES:

Eggnog Quick Bread with Crumb Topping

Eggnog Quick Bread with Crumb Topping

Ingredients

Topping:

Instructions

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

Reader Interactions

Comments

Leave a Reply

FAQs

Why does my quick bread crumble? ›

How do you keep quick bread from falling down? ›

References