Directions
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Cream the Butter and Sugar: In a large mixing bowl, cream together 1/2 cup of salted butter, 1 cup of sugar, and the dry instant vanilla pudding mix until the mixture is smooth and creamy. Then beat in the prepared eggnog, eggs, vanilla extract, and rum extract until fully combined. This step creates a tremendous base for your bread.
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Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 2 tsp of baking powder, 1/4 tsp of salt, and 1/4 tsp of nutmeg. Gradually add the dry ingredients to the wet mixture from Step 1 and stir until just combined. It’s best to avoid overmixing to keep the loaves tender and soft.
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Prepare the Pans: Grease and flour four mini loaf pans. Divide the batter evenly among the prepared pans, smoothing the tops for an even bake.
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Make the Crumb Topping: In a small bowl, combine the cold, cubed butter, cinnamon, nutmeg, flour, and sugar for the crumb topping. Use a fork to mix until a crumbly texture forms. Sprinkle the crumb topping evenly over the batter in each loaf pan. For an extra burst of flavor, consider adding a pinch of salt or a bit more nutmeg to the streusel.
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Bake the Loaves: Bake the loaves in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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