Introduction

These Eggnog Mini Loaves are a festive and flavorful treat perfect for the holiday season. Infused with warm spices and a hint of rum, they offer a moist, tender crumb that pairs wonderfully with a cup of coffee or tea.

The image shows five small square-shaped soft bread pieces with a light golden brown crust and a fluffy, light beige crumb inside. One piece is cut in half, displaying a dense but airy texture, with three thin slices laid out in front. The breads rest on a dark patterned tray, and in the background, there is a white and red striped cloth. The surface beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
2 large eggs, room temperature
1 cup eggnog (classic, cinnamon, or vanilla)
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons rum extract (or substitute with rum, brandy, or whiskey)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease four mini loaf pans or one large loaf pan to prepare for baking.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice until well combined.
Step 3: In a separate bowl, whisk the eggs, eggnog, sugar, melted butter, vanilla extract, and rum extract until smooth.
Step 4: Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to over-mix to keep the loaves tender.
Step 5: Pour the batter evenly into the prepared pans. Bake mini loaves for about 30 minutes or a large loaf for about 50 minutes. Test doneness by inserting a toothpick; it should come out clean.
Step 6: Let the loaves cool in the pans for 2-3 minutes before transferring to a wire rack. Enjoy them warm or allow to cool completely before serving.

Tips & Variations

For added texture, fold in 1/2 cup chopped nuts or dried cranberries before baking.
Use your favorite holiday eggnog flavor to customize the taste, such as vanilla or cinnamon.
If you prefer boozy loaves, substitute the rum extract with an equal amount of your favorite spirit.
To keep loaves moist, wrap them tightly in plastic wrap once cooled.

Storage

Store the mini loaves in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. They can also be frozen for up to 2 months; thaw at room temperature and warm slightly before serving for best flavor.

How to Serve

The image shows a close-up top view of several pieces of light brown crumbly cake or bread on a textured dark tray with a star pattern. There are three slices placed in the center of the tray, showing a soft, porous texture with small air holes, next to two larger rectangular loaf pieces with a similar light brown crust and crumb. The tray is on a white marbled surface, and a white cloth with red stripes is partially visible at the bottom. In the top left, some green leafy plant stems can be seen slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe into one large loaf instead of mini loaves?

Yes, you can use one large loaf pan and bake for about 50 minutes. Check doneness with a toothpick inserted into the center—it should come out clean.

What can I use if I don’t have rum extract?

You can substitute rum extract with an equal amount of rum, brandy, or whiskey to maintain the rich flavor profile of the loaves.

Eggnog Mini Loaves Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

Delight in these moist and flavorful Eggnog Mini Loaves, perfectly spiced with cinnamon, nutmeg, and allspice. Infused with rich eggnog and a hint of rum extract, these mini loaves make an ideal festive treat or comforting snack anytime during the holiday season.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes (mini loaves) or 50 minutes (large loaf)
Total Time: 45 minutes (mini loaves) or 65 minutes (large loaf)
Yield: 4 mini loaves or 1 large loaf 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

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 Oven: Set your oven to 350°F (175°C) and grease four mini loaf pans or one large loaf pan to prepare for baking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice to evenly distribute the spices and leavening.
Combine Wet Ingredients: In a separate bowl, whisk the eggs, eggnog, sugar, melted butter, vanilla extract, and rum extract until well blended and smooth.
Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients, mixing carefully to combine without over-mixing to avoid dense loaves. Pour the batter into the prepared pans.
Bake: Place the pans in the oven and bake mini loaves for about 30 minutes or one large loaf for 50 minutes. Use a toothpick inserted into the center to check doneness; it should come out clean.
Cool: Let the loaves cool in their pans for 2-3 minutes before removing them. Serve warm or allow to cool completely on a wire rack before slicing and enjoying.

Notes

For a boozier option, substitute rum extract with an equal amount of rum, brandy, or whiskey.
Do not over-mix the batter to keep the mini loaves light and tender.
If using one large loaf pan, increase baking time to 50 minutes and check doneness accordingly.
Eggnog flavor can be varied by selecting classic, cinnamon, or vanilla eggnog depending on your taste preference.
These loaves are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Keywords: eggnog mini loaves, holiday bread, spiced eggnog bread, festive mini loaves, holiday baking