Eggnog Chocolate Chip Bread
There seems to be 2 types of people when it comes to eggnog,
people who love eggnog, and people who do not love eggnog.
I am on the fence on this one!
I love the sweet custardy flavour of eggnog and the hint of nutmeg, but it’s far too rich for me to drink it straight up.
Eggnog is good in small doses for a few things…
replacing the cream and sugar in your morning coffee or black tea.
Drizzling a little bit into your oatmeal.
Baking cake and making frosting!
This Chocolate Chip Eggnog Bread has a subtle eggnog flavour and is drizzled with a browned butter eggnog glaze
*note: Browned butter, eggnog glaze is the most delicious thing on the planet and I plan to smother many baked goods with it this holiday season, including doughnuts!
I’ve made this twice in the past week and my family seems to love it.
Eggnog Chocolate Chip Bread recipe from How Sweet Eats makes 1 loaf
1/2 cup unsalted butter, melted and cooled
3/4 cup granulated sugar
2 tsp vanilla extract
2 large eggs
2 1/8 cups whole wheat pastry flour
1/2 tsp freshly grated nutmeg
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup eggnog
2/3 cups chocolate chips
for the Glaze
- 1/4 cup butter
- 3/4 cup powdered sugar
- 2-3 tbsp eggnog
Preheat the oven to 350 degrees and grease and line your pan with parchment paper.
In a bowl, mix together the flour, nutmeg, baking soda, baking powder and salt.
In the mixer bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time followed by the vanilla.
Mix the dry ingredients into the butter mixture until just combined and then mix in the eggnog.
Fold in the chocolate chips.
Evenly spread the batter in the pan and bake for 50-60 minutes or until a pick inserted into the loaf comes out clean.
Let cool before removing from pan.
To make the Browned butter Eggnog glaze:
In a small saucepan over medium heat, melt the butter. Once melted, gently whisk the butter (it will bubble) after just a few minutes the butter will begin to develop brown speckles on the bottom of the pot and the butter will smell of caramel. Continue to whisk until the butter is a light caramel colour and the remove it from the heat.
Whisk 1/2 cup of the powdered sugar into the browned butter followed by the eggnog. You may need to add more sugar or more eggnog depending on how thick the glaze is. Drizzle or schmere the glaze onto the cooled loaf.
Once the glaze has set, slice and serve.