Eggnog Walnut Cinnamon Bread

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 380kcal

Author: Lord Byron's Kitchen

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.

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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

Never fill a loaf pan more than 3/4 full! Depending on the size of your loaf pan, you may have leftover batter. If that is the case, coat muffin tins with non-stick cooking spray and fill as many muffin tin cavities as possible with the batter – again, only 3/4 full! Keep in mind that muffins take less time to bake, so check them at the 20-minute mark.

Nutrition