Eggnog Snickerdoodle Quick Bread is an easy tea loaf combining two favorite holiday flavors in one simple recipe.
Eggnog Snickerdoodle Quick Bread
By Sue Lau | Palatable Pastime
Eggnog Snickerdoodle Quick Bread is my recipe of the day with the blogging group Baking Bloggers. Each month we share recipes on various baking topics. This month we are sharing recipes for quick bread and tea loaves.
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My choice for the event is to combine two favorite holiday flavors: Snickerdoodles and Eggnog.
I’ve added a lot of the expected cinnamon flavors in the bread by using both baking chips and spices. The flavor is further rounded out with the additions of eggnog, nutmeg and rum.
Topped with the rum based icing drizzle, the result is an ultra moist loaf with tons and tons of holiday flavor. It’s perfect for breakfast or afternoon tea. Why not enjoy a slice at both?
Baking Bloggers November 2021
Quick Breads
Baking Bloggers
- Bara Brith from Sid’s Sea Palm Cooking
- Eggnog Snickerdoodle Bread from Palatable Pastime
- Fresh Strawberry Bread from Sneha’s Recipe
- Pumpkin Apple Bread from A Day in the Life on the Farm
- Vegan Pumpkin, Cranberry and Pecan Mini Loaves from Magical Ingredients
Eggnog Snickerdoodle Quick Bread
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Eggnog Snickerdoodle Quick Bread
Eggnog Snickerdoodle Quick Bread
Equipment
- 5"-1/4x9"x2-3/4" glass baking pan (6 cup capacity)
Ingredients
Quick Bread:
- 2 large eggs
- 1 cup granulated sugar
- 4 ounces cooled melted butter
- 3/4 cup prepared eggnog
- 1 teaspoon vanilla extract
- 1 tablespoon rum liquor
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups all-purpose flour
- 3/4 cup cinnamon flavored baking chips
Icing Drizzle and Topping:
- 1/2 cup sifted powdered sugar
- 1 tablespoon eggnog
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon vanilla
- 1/4 teaspoon rum
- 2 tablespoons finely chopped cinnamon baking chips
Instructions
- Preheat oven to 325F.
- Spray a 5"-1/4x9"x2-3/4" glass baking pan (6 cup capacity) with Baker's Release spray and set aside.
- Whisk together the eggs, granulated sugar and cooled melted butter with a whisk.
- Stir in the eggnog, vanilla and rum.
- Stir in the flour, salt, baking powder, cinnamon and nutmeg until you have a smooth batter.
- Fold in the cinnamon chips then pour batter into the sprayed pan.
- Bake for 80-85 (slightly longer bake time from the slightly lower oven temperature) minutes or until a toothpick can be inserted and removed without wet batter sticking to it.
- Cool the bread in the pan 15 minutes, then turn out and finish cooling on a wire rack.
- Once cooled, whisk together the icing ingredients (not the small amount of chips) and drizzle over bread.
- Sprinkle with finely chopped chips while the icing is still wet.
Notes
Nutrition
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I think Frank will love this bread. Can’t wait to make it for him.
Love the cinnamon in this bread! Must be smelling like heaven when you baked! Love the flavors in this delicious bread.