A delicious and moist loaf with a cinnamon walnut crumb center is simply delectable! No frosting or fancy decorating skills are needed; serve this Eggnog Walnut Cinnamon Bread with vanilla ice cream for a great dessert, or enjoy a slice just as it is with a cup of hot tea as an afternoon treat.
I cannot let a Christmas season go by without preparing at least one eggnog-flavoured treat. This year, it’s this Eggnog Walnut Cinnamon Bread, but in previous years, it has been this Eggnog Bundt Cake, my Holiday Eggnog Biscotti, and my Christmas Eggnog Cookies. Every one of those desserts is loaded with eggnog flavour, which to me, is nutmeg and cinnamon. To be honest, I could do without the rest and not miss it!
Not everyone is a fan of drinking eggnog – me included – but, when it comes to baking with it, I’m in! And, I happen to think that these donuts are delicious! I’ve tried eggnog many times, and I love the flavour of it. I just find that the texture is a little too thick for my liking. But, put that stuff in a cookie or a cake, and I’m all over it!
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I’m going to tell you all about this recipe and how you can make it in your home this holiday season. But first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. Over the past seven Christmases, I have built a reputation for sharing series-type recipes. The most popular would be my annual 24 Cookies of Christmas, which was fashioned after an advent calendar. But, I have others that are only 12 days, which were fashioned after the 12 Days of Christmas.
Before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more! Welcome, Dear Reader, to my second Christmas series this holiday season! I’m calling this series Lord Byron’s 12 Holiday Breads and Loaves.
Just like every other series that I’ve shared over the years, this one will also see a new recipe shared each day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?
SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!
So, welcome, Dear Reader, to Lord Byron’s 12 Holiday Breads and Loaves Series! Even though this is the second series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.
You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??
Looking For More Christmas Confections?
Lord Byron’s Kitchen has more than enough to satisfy your sweet tooth! Click on the links below to see a countdown series of holiday recipes from that category!
BAKED GOODS MAKE GREAT GIFTS!
This loaf is so perfect for gift-giving, which is just what I did with it. Not only is this loaf great for giving to a friend or loved one, but it’s so easy to package and transport. It might be just me, but is there anyone else out there who loves to receive kitchen-related products as gifts?
If you’d like to gift this loaf to a friend, here’s what you should do. First, buy a new loaf pan and another kitchen item such as a whisk or a spatula. Bring them home, and wash and dry the loaf pan. Then, bake the loaf right into the new pan.
Once baked and cooled, garnish the loaf in any way you deem suitable. Wrap the loaf pan up in some cellophane, tie a ribbon on it, and attach the whisk or spatula. Now, you’ve got a dessert and a gift all in one! I’d love to get something like that; so thoughtful, right!?
Lord Byron’s Annual Christmas Cookie Series
Did you know that Lord Byron’s Kitchen has been sharing a 24 Cookies of Christmas Series for the past several years? Click on the links below to see all of the recipes from each series on one page!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Butter – Make sure your butter is at room temperature!
- Sugar
- Eggs – Make sure the eggs are at room temperature.
- Eggnog
- Vanilla Extract
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Ground Nutmeg and Ground Cinnamon
- Baking Soda and Baking Powder
- Salt
For the Filling:
- Ground Cinnamon
- Sugar
- Walnuts
HOW TO MAKE EGGNOG WALNUT CINNAMON BREAD
Prepare the filling first by adding the sugar, cinnamon, and walnuts to a small mixing bowl and stir to mix together. Set that aside. Next, preheat your oven to 350 degrees F. Liberally coat the inside of a loaf pan with non-stick cooking spray. Set that aside as well.
In a mixing bowl, beat together the butter and sugar until creamy. Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition. Add the vanilla extract and eggnog. Gently beat those into the butter mixture. Add the flour, nutmeg, baking powder, baking soda, cinnamon, and salt. On low speed, beat the dry ingredients in; do not over-mix – just until the flour is incorporated.
Transfer half of the batter to the prepared pan. Top the batter with the walnut and cinnamon mixture. Add the rest of the batter to the pan, smoothing out the surface. Tap the pan firming on a cutting board or your countertop to help the batter settle into the pan. Bake for 45-55 minutes. Check to see if the loaf is done by inserting a wooden toothpick into the center. If the toothpick comes out clean, the loaf is done. If there’s wet batter on the toothpick, leave the loaf in the oven for another 5 minutes and perform the toothpick test again.
Once the loaf is done, remove it from the oven and place the pan onto a wire cooling rack and leave it there for 15 minutes. Once the 15 minutes has passed, turn the loaf out onto the wire cooling rack to finish cooling.
EGGNOG – LOVE IT OR HATE IT?
There seems to be only two classes of people when it comes to eggnog. We either love it or we hate it. There’s rarely a person who’s in between. Personally, I can’t drink it, but I love the flavour. It’s a little too thick for my liking. That’s why I prefer to bake with it – point in case, this Eggnog Walnut Cinnamon Bread!
For this recipe, you’ll need just over a cup of eggnog. Most of the prepared eggnog that I see in stores are sold in one litre bottles. That’s a lot of eggnog if you’re purchasing it only to bake with. You can substitute the eggnog if you wish. Since eggnog is thick and creamy, you’ll want something that has a similar consistency. If you want to use milk, use a whole, fatty milk. I would not recommend using anything less than 3%. Alternatively, you can use half and half.
The best substitute that I have found for eggnog in baking is buttermilk. Not only is the consistency present, but I like the tangy flavour of the buttermilk in baked goods too. The addition of the ground nutmeg and cinnamon will pick up the flavours missing from the eggnog should you substitute it.
SERVING YOUR BREAD
Here’s the thing about breads and loaves – they both come from humble beginnings. Even looking at it, you can tell that it isn’t pretty, it isn’t spectacular, and it surely isn’t show-stopping. But, that certainly doesn’t mean that your bread shouldn’t be served with style!
Like scones and biscuits, I think breads lend themselves quite well to what most people would call English Tea. I like to think of English Tea as an afternoon snack. And, afternoon snacks are terribly underrated! I like to partake whenever time permits. Hot coffee and a slice of this Eggnog Walnut Cinnamon Bread, or any other sweet treat, is a great break from the 9-5 routine.
With the cooler weather approaching, I can’t think of a better way to serve this bread than putting out a full set of tea. Sure, it might seem I have too much time on my hands, but life is short, folks – enjoy it! Take the tea set out of your cabinet, dust it off, and take a well-deserved afternoon break!
QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!
Do You Like This Recipe?
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Eggnog Walnut Cinnamon Bread
Ingredients
For the Cake:
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 3 large eggs, room temperature
- 1 1/4 cups eggnog
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
For the Filling:
- 1 1/2 tablespoons sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped walnuts
Instructions
For the Filling:
- Add the sugar, cinnamon, and walnuts to a small mixing bowl and stir to mix together. Set aside.
For the Loaf:
- Preheat your oven to 350 degrees F. Liberally coat the inside of a loaf pan with non-stick cooking spray. Set aside.
- In a mixing bowl, beat together the butter and sugar until creamy.
- Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition.
- Add the vanilla extract and eggnog. Gently beat those into the butter mixture.
- Add the flour, nutmeg, baking powder, baking soda, cinnamon, and salt. On low speed, beat the dry ingredients in; do not over-mix – just until the flour is incorporated.
- Transfer half of the batter to the prepared pan.
- Top the batter with the walnut and cinnamon mixture.
- Add the rest of the batter to the pan, smoothing out the surface.
- Tap the pan firming on a cutting board or your countertop to help the batter settle into the pan.
- Bake for 45-55 minutes. Check to see if the loaf is done by inserting a wooden toothpick into the center. If the toothpick comes out clean, the loaf is done. If there's wet batter on the toothpick, leave the loaf in the oven for another 5 minutes and perform the toothpick test again.
- Once the loaf is done, remove it from the oven and place the pan onto a wire cooling rack and leave it there for 15 minutes. Once the 15 minutes has passed, turn the loaf out onto the wire cooling rack to finish cooling.
Notes
Nutrition
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