Last Updated on July 19, 2020
Every year, when the holiday season gets closer, I start watching for eggnog to appear in the grocery store. As soon as I see it, I know it is time to make one of my favorite bread machine recipes: eggnog bread. It is soft, lightly sweet, warmly spiced, and perfect for breakfast, brunch, or an afternoon slice with coffee.
The only problem is that eggnog is usually a seasonal ingredient. Once the holidays are over, the cartons disappear from the dairy case, the decorations come down, and I find myself wishing I could still make that same cozy loaf. I have spent plenty of time looking at the calendar and counting the months until eggnog bread season comes back around.
That made me wonder if there was a way to enjoy the flavor of eggnog bread any time of year, even without actual eggnog. After several months of testing and adjusting, I finally came up with a version that captures the same comforting flavor using ingredients that are easier to find all year long.
This Anytime Eggnog Bread has the familiar warmth of cinnamon, nutmeg, vanilla, and a touch of allspice. It smells wonderful while it bakes, but it may be even better the next day when it is toasted. The heat brings out the spices and fills the kitchen with the kind of aroma that makes this bread feel special, even on an ordinary morning.
It is also delicious with cream cheese spread on top. The slight tang of the cream cheese works beautifully with the sweetness of the bread and the dried fruit. You can use either dried cranberries or raisins, depending on what you like best or what you have on hand. Cranberries give the loaf a brighter, slightly tart flavor, while raisins make it taste a little more traditional and mellow.
Before getting to the recipe, I should also mention that I have heard eggnog can be frozen. I plan to buy extra during the holidays and try freezing it so I can compare the original eggnog bread with this anytime version later on. For now, this bread is a great option when eggnog is not available but you still want that classic holiday-inspired flavor.
Making Anytime Eggnog Bread
This recipe makes a two-pound loaf of bread. Use the basic bread setting with a medium crust.
As with any bread machine recipe, add the ingredients in the order recommended by the manufacturer of your machine. Some machines call for liquids first, while others suggest adding dry ingredients first. Following your machine’s directions will help the dough mix properly and rise as expected.
The most important part of this recipe is how you measure the half and half. Because the eggs are part of the liquid in the recipe, you do not simply add two eggs plus the full amount of half and half. Instead, place the two eggs in a measuring cup and beat them lightly. Then add enough half and half to bring the liquid level up to the one-cup mark. After that, add an additional one-half cup of half and half.
In other words, you will use 1 ½ cups of half and half minus the amount taken up by the two eggs.
This small measuring step helps keep the dough from becoming too wet. Bread machine dough can be sensitive to the amount of liquid, so taking a moment to measure this way makes a noticeable difference in the final loaf.
After the machine begins kneading, check the dough after about five to ten minutes. Open the lid and look at the dough as it moves around the pan. It should form a soft, rounded ball that looks mostly smooth. Because this recipe includes raisins or dried cranberries, the dough may look slightly bumpy, and that is completely normal.
If the dough looks dry, crumbly, or is not coming together, add more liquid one teaspoon at a time. Let the machine knead briefly after each addition before deciding whether to add more. If the dough looks too wet, sticky, or is spreading across the bottom of the pan instead of forming a ball, add bread flour one tablespoon at a time until the texture improves.
Checking the dough is one of the easiest ways to get better bread machine results. Flour, humidity, and even the size of the eggs can affect the dough, so a quick adjustment early in the kneading cycle can help create a better loaf.
Anytime Eggnog Bread Recipe
This recipe makes a two-pound loaf of Anytime Eggnog Bread. Use the basic setting with a medium crust.
2 eggs, beaten
1 ½ cups half and half, measured as explained above
4 cups bread flour
½ cup dried cranberries or raisins
1 ¼ teaspoons salt
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
¼ teaspoon nutmeg
⅛ teaspoon allspice
1 ¾ teaspoons active dry yeast
To make the bread, add the ingredients to the bread machine pan in the order recommended for your machine. Be sure to measure the eggs and half and half carefully so the total liquid amount is correct. Select the basic bread cycle, choose a medium crust, and start the machine.
Once the bread is finished baking, remove the pan from the machine and let the loaf cool for a few minutes before turning it out. Allow the bread to cool before slicing for the neatest slices. Serve it plain, toasted, or topped with cream cheese for a simple and comforting treat that brings the flavor of eggnog bread to your kitchen any time of year.