This recipe, Cinnamon Eggnog Bread, was sponsored by Nellie’s Free Range. All opinions are my own.
One of my very favorite treats of the holidays is eggnog. So, as I thought about new recipes I wanted to try this season, this ingredient was at the top of my list. I’m happy to report that this new recipe, Cinnamon Eggnog Bread, is a real winner. It combines the sweet taste of eggnog with dreamy pockets of cinnamon throughout.
Ready to try it for yourself? Keep reading, and I’ll show you how!
I didn’t want the cinnamon flavor to overwhelm the eggnog, so I came up with the idea of making my own cinnamon chips. These used to be widely available in grocery stores, but I can’t find them anywhere these days. So I decided to made my own version for baking!
What I love about this simple recipe is that it’s great to have on hand to add to oatmeal, breads or sheet pan pancakes.
Combine 2/3 cup sugar, 3 tablespoons cinnamon, 2 tablespoons of shortening, 2 tablespoons of corn syrup and a dash of vanilla extract. Combine using a fork until thoroughly mixed.
Next, place parchment paper on a baking pan, then spray liberally with oil. Press the mixture onto the parchment paper in a thin layer (about 1/4″).
Bake at 225º for 30 minutes, until the mixture has baked into a solid layer. Allow to cool, then cut the cinnamon into small pieces.
cinnamon eggnog bread
Next, we’ll make the bread. Beat 2 eggs with a cup of sugar. We especially love Nellie’s Free Range Eggs because their eggs are fresh, flavorful, and free-range. Plus, those golden yolks are hands-down the best!
Next, add 1 cup of eggnog and 1/2 cup of oil.
In a separate bowl, combine 2 1/4 cups of flour and 2 teaspoons of baking powder. Add just a few dashes of nutmeg. (I tend to use a light hand with nutmeg, but feel free to add more, to taste!)
Slowly mix the flour mixture into the egg mixture until well combined. Then, gently fold in your cinnamon chips. Yum!
Pour into a greased and floured loaf pan and bake at 350º for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Finally, we’ll add the glaze— and it’s super simple. Just combine a cup of powdered sugar with 3-4 tablespoons of eggnog and drizzle liberally over the bread.
This bread is great for breakfast or dessert. Or, make mini loaves for a thoughtful homemade holiday gift. Instead of glaze, just use powdered sugar.
What do think? Are you a fan of eggnog during the holidays? If so, you’re going to want to bring this recipe to your next holiday gathering. Let me know what you think in the comments below!
- CINNAMON CHIPS
- 2/3 cup sugar
- 3 tablespoons cinnamon
- 2 tablespoons shortening
- 2 tablespoons light corn syrup
- ¼ teaspoon vanilla extract
- CINNAMON EGGNOG BREAD
- 2 Nellie's Free Range Eggs
- 1 cup sugar
- 1 cup eggnog
- 1/2 cup oil
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 2 teaspoons baking powder
- Dash of ground nutmeg (to taste)
- 1/4 - 1/2 cinnamon chips
- EGGNOG GLAZE
- 1 cup powdered sugar
- 3-4 tablespoons eggnog
- Combine ingredients, mixing with a fork until well combined.
- Place parchment paper on baking pan, then spray liberally with oil.
- Press the mixture onto the parchment paper in a thin layer (about 1/4").
- Bake at 225º for 30 minutes, until the mixture has baked into a solid layer.
- Allow to cool, then cut cinnamon into small pieces.
- Add to oatmeal, breads or sheet pan pancakes.
CINNAMON EGGNOG BREAD
- Combine eggs, sugar, eggnog, oil and vanilla extract in a large bowl.
- Combine flour, baking powder, and nutmeg, and add to the egg mixture slowly.
- Once well combined, add cinnamon chips, to taste.
- Pour in to a greased and floured loaf pan.
Bake at 350º for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool. Remove from loaf pan and drizzle liberally with eggnog glaze.
- Whisk ingredients together, then spoon generously on Cinnamon Eggnog Bread.