Good Eating Monday: Eggnog Crumb Loaf

Today's recipe is "Eggnog Crumb Loaf"
It's this month's new quick bread Pinterest recipe I tried.
It's a good Christmas Holiday bread, because when else are you going to have Eggnog around?

Actually, it was posted as a muffin recipe, but I just put it in a loaf pan because that was easier. So now it's a Quick Bread recipe here.

This is a little baking trick to remember:

You can turn any muffin recipe for 12 muffins into a loaf or any recipe for a single quick bread loaf into 12 muffins. 
Baking time changes though: short for muffins; longer for a loaf.

I think getting enough flavor in a Eggnog quick bread is a trick, because it depends more on the spices for flavor then the Eggnog.

Just a bit of nutmeg isn't enough.

This Eggnog Crumb Loaf recipe has cinnamon & nutmeg in the mix and in the crumb topping! So plenty of flavor!

Having made it, I think it would benefit from having pecan pieces added to the mix.

(photo is my Eggnog Crumb Loaf)

Eggnog Crumb Loaf

Ingredients

Crumb Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar

3/4 teaspoon cinnamon

1/8 teaspoon nutmeg

5 Tablespoons butter, cut into small pieces 

Bread:

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/8 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup Eggnog

1 large egg

5 Tablespoons butter, melted & cooled

1 teaspoon vanilla extract
Optional: 1/2 cup Pecan pieces

Drizzle Glaze

3/4 cup confectioners sugar

2 - 3 Tablespoons Eggnog--enough to make a drizzle consistency.
(I added a touch of cinnamon & nutmeg to mine, which made the glaze more yummy. Also changes it from white to brown.)

Directions:
Preheat oven to 350 and oil spray a 5 x 9 loaf pan.

In a small bowl: combine crumb topping ingredients. Make sure butter is in small pieces and cut in with a pastry cutter or fork until a butter is well combined and it's a nice crumb mix.

In a medium bowl: add eggs, sugar, eggnog, vanilla extract and melted butter.

In a separate bowl: combine the dry ingredients. Flour, baking powder salt, spices and whisk together. 

Combining: Pour the dry into the wet and stir together gently until just combined and no flour remains visible.
 (With quick breads, it's important not to over-stir.)

Baking: pour your mix into a greased loaf pan and shake pan back and forth a little to make mixture level, then cover top with crumb mix. Pat it down lightly all over to connect it well to the dough mix underneath.

Place in  oven. Bake between 40 to 50 minutes or so. Check the bread at 40 minutes with a toothpick to see how the middle is; it's not quite done, give another 5 or 6 minutes, then check again.

When toothpick inserted middle comes out clean, it's done.

While bread is baking, make drizzle glaze.
More sugar for thicker glaze, a bit more eggnog for thinner glaze. You want it to drizzle off the end of a fork.

Once the bread is done, let it cool 15 minutes in pan on cooling rack, then gently turn out.
Let cool another 15 minutes, then drizzle top of bread with glaze 
You can use a fork to drizzle, dipping it repeatedly, until loaf is completely drizzled, or you can put the glaze in a plastic ziplock bag, then snip the corner and squish drizzle out, weaving back and forth.

Let bread cool completely and the glaze harden. Then you can wrap and refrigerate it a few days until ready to slice for your holiday cookie tray!