Please indulge me for a moment while I talk about eggnog — yes, it’s a little strange, and apparently that’s my annual confession.
I find eggnog oddly appealing. The moment I see it on the shelf I buy a jug, but most years I sip only a little before it sits in the fridge. Maybe I love the idea of eggnog more than the beverage itself.
Probably that’s it.
All year long I daydream about cozy holiday scenes — decorating a tree, soft light from the fireplace, and a small glass of perfectly spiced eggnog topped with nutmeg. It’s that cliché holiday fantasy, and yes, I’m fully in it. The reality? I rarely finish a container.
Somehow every season I forget that truth, and the ritual repeats. I keep buying it and dreaming about it anyway.
What I don’t love, though, is drinking eggnog straight as a beverage all the time. I enjoy a few tastes during the holidays — especially when it’s spiked — but as a drink it can be overly rich and creamy, even for me. And that’s saying something from someone who can devour multiple slices of cheesecake in a sitting.
However, I do love the flavor of eggnog, and I’m happy to bake with it. Baking captures the taste I adore without the heaviness of downing a full glass. Last year I made an eggnog crumble crunch cake and loved the texture. This year I wanted something simpler, a quick bread that’s easy to gift and perfect for snacking at home. Quick breads are dessert-adjacent, but they’re also breakfast staples — after all, bread for breakfast makes sense.
I recently developed an Eggnog Chocolate Chip Bread with a brown butter eggnog glaze. It keeps the eggnog flavor subtle — not overpowering — so even those who aren’t devoted to eggnog can enjoy it. The loaf is tender, warmly spiced with nutmeg, and studded with chocolate chips for contrast. A drizzle of brown butter glaze adds a toasty richness that ties everything together.
Eggnog Chocolate Chip Bread with Brown Butter Eggnog Glaze
1 (9×5) loaf
15 minutes mins
Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/8 cups whole wheat pastry flour
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup eggnog
- 2/3 cup chocolate chips, tossed in 2 teaspoons flour
Glaze
- 1/4 cup brown butter
- 1/2–3/4 cup powdered sugar
- 2–3 tablespoons eggnog
Instructions
- Preheat the oven to 350°F. Grease a 9×5 loaf pan and set aside. In a small bowl, whisk together the flour, baking soda, baking powder, nutmeg, and salt; set aside.
- In a large bowl, whisk the cooled butter with the sugar until smooth. Add vanilla, then whisk in the eggs one at a time until fully incorporated. Stir in half of the dry ingredients, then add the eggnog and mix until smooth. Add the remaining dry ingredients and stir until just combined. Fold in the chocolate chips. Pour the batter into the prepared loaf pan and bake 50–55 minutes, until golden and a toothpick comes out clean. Let cool completely before glazing.
- For the glaze, whisk together brown butter, powdered sugar, and eggnog for 1–2 minutes until smooth. Add eggnog a little at a time if needed, or a touch more powdered sugar to thicken. Spoon the glaze over the cooled loaf and serve.
Notes
Note: this loaf is not intensely eggnog-flavored. The spice and richness are present but subtle — if you aren’t a huge eggnog fan, you will likely still enjoy this bread.
Did you make this recipe?
Share a photo with the hashtag #howsweeteats — I always love seeing your creations. Thank you so much for trying the recipe!
So go ahead — enjoy your breakfast.