Warm, spiced, and lightly sweet, Sweet Eggnog Bread With Crumb Topping makes a cozy treat any time the house needs a little comfort. This quick bread fills the kitchen with a snug scent of nutmeg and vanilla while it bakes, and the crumb topping gives a crisp, buttery contrast to the soft, tender loaf. If you love quick breads, you might also enjoy the moist banana muffins with streusel topping for another simple, crowd-pleasing bake.
Why Make This Recipe
- Quick & easy: Mix in one bowl and bake—no fuss.
- Family favorite: Kids and adults love the sweet, familiar eggnog flavor.
- Budget-friendly: Simple pantry ingredients, nothing fancy needed.
- Festive but simple: Tastes like a holiday treat without hours of work.
This recipe stands out because the eggnog keeps the loaf moist and rich while the crumb topping adds a crunchy, buttery finish. It feels like a warm kitchen memory—perfect for mornings with hot coffee or an afternoon slice to pass around. Making it brings a small, satisfying ritual and a cozy scent into your home.
Ingredients
For the bread:
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground nutmeg (plus a pinch extra for topping)
- 1 tsp ground cinnamon (optional)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 ml) eggnog, room temperature
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled (or 1/3 cup neutral oil)
- 1 tsp vanilla extract
For the crumb topping:
- 1/2 cup (100 g) brown sugar, packed
- 1/3 cup (40 g) all-purpose flour
- 1/4 cup (55 g) unsalted butter, cold and cut into small cubes
- 1/2 tsp ground cinnamon
Helpful notes:
- Use unsalted butter so you control the salt level.
- Room-temperature eggs and eggnog mix more evenly for a tender crumb.
- For a moist crumb, use the same streusel method found in this moist banana muffin streusel recipe.
How to Make Sweet Eggnog Bread With Crumb Topping
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. Preheating ensures even rise and a golden crust.
- Whisk the flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl. This spreads the leavening and spices evenly so every bite tastes balanced.
- In a large bowl, beat the sugar and eggs until combined. Add the eggnog, melted butter, and vanilla; stir until smooth. Mixing wet ingredients first helps prevent overworking the batter.
- Fold the dry ingredients into the wet ingredients with a spatula until just combined. A few small streaks are okay—overmixing makes the bread tough.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. This gives an even top for the crumb to sit on.
- Make the crumb topping: in a small bowl, combine brown sugar and flour. Use a pastry cutter or two forks to cut the cold butter into the dry mix until it forms pea-sized crumbs. Cold butter creates flaky, crunchy crumbs.
- Sprinkle the crumb topping evenly over the batter and press lightly so crumbs stick. Add a tiny pinch of extra nutmeg on top for aroma.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Baking times vary by oven; check at 40 minutes.
- Let the loaf cool in the pan 10–15 minutes, then transfer to a wire rack to cool another 20 minutes before slicing. Cooling helps the loaf set and keeps slices neat.
How to Serve Sweet Eggnog Bread With Crumb Topping
- Serve warm with a pat of butter or a light dusting of powdered sugar for a simple, homey presentation.
- Pair slices with a hot cup of coffee, chai tea, or warm apple cider for a cozy snack.
- Cut into small squares and arrange on a platter for holiday brunch or a potluck—add a sprig of rosemary or citrus twist for a bright garnish.
How to Store Sweet Eggnog Bread With Crumb Topping
- At room temperature: Keep the cooled loaf in an airtight container or wrapped tightly in plastic wrap for up to 2 days.
- In the refrigerator: Store wrapped for up to 5 days; bring to room temp or warm slices briefly in the microwave (10–15 seconds) before serving.
- To freeze: Slice the loaf, wrap individual slices in plastic, and place in a freezer bag for up to 3 months. Thaw in the fridge or at room temperature, then warm gently.
Tips to Make Sweet Eggnog Bread With Crumb Topping
- Measure flour by spooning into the cup and leveling off to avoid a dry loaf.
- Keep crumb butter cold until you mix so the topping stays crisp.
- Don’t overbake—start checking at 40 minutes to keep the bread moist.
- Let the loaf cool slightly before slicing to prevent it from crumbling.
Variation
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend lacks it. Bake the same, but check texture.
- Boozy twist: Replace 1/4 cup eggnog with 1/4 cup rum or spiced rum for a grown-up flavor—reduce sweetness slightly if desired.
FAQs
Can I use store-bought eggnog?
Yes. Store-bought eggnog works fine. Use full-fat eggnog for the richest flavor; lower-fat versions make a slightly lighter crumb.
Why did my crumb topping sink?
If the batter is too thin or the topping is too heavy, crumbs can sink. Make sure the batter isn’t overly thin and press the crumbs gently onto the surface so they adhere.
Can I make this as muffins instead of a loaf?
Yes—divide the batter into a lined muffin tin, top each with crumb, and bake 18–22 minutes at the same temperature. Muffins bake faster, so watch them closely.
Conclusion
Sweet Eggnog Bread With Crumb Topping brings warmth and simple joy to any morning or snack time. The aroma of nutmeg and vanilla fills the kitchen, and each slice balances a soft, tender crumb with a buttery, crunchy top. If you want another take on eggnog quick breads and ideas for crumb techniques, see this useful recipe: Eggnog Quick Bread with Crumb Topping – Creations by Kara. Please leave a comment and a star rating if you try the loaf, and share a photo on Pinterest or Facebook so others can bake along. What twist did you try? Let us know below!
Print
Sweet Eggnog Bread With Crumb Topping
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Warm and spiced quick bread that fills your home with a cozy aroma, featuring a delightful crumb topping.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground nutmeg (plus a pinch extra for topping)
- 1 tsp ground cinnamon (optional)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 ml) eggnog, room temperature
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1/2 cup (100 g) brown sugar, packed
- 1/3 cup (40 g) all-purpose flour
- 1/4 cup (55 g) unsalted butter, cold and cut into small cubes
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- Whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
- In a large bowl, beat the sugar and eggs until combined. Add the eggnog, melted butter, and vanilla; stir until smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Make the crumb topping by combining brown sugar and flour. Cut in the cold butter until pea-sized crumbs form.
- Sprinkle the crumb topping evenly over the batter and add a pinch of nutmeg on top.
- Bake for 45–55 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool for another 20 minutes before slicing.
Notes
Serve warm with butter or powdered sugar. Store in an airtight container for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg