Week 85: Eggnog Tea Loaf

Just after Halloween, I make a large batch of aged, aka boozy, eggnog (my favorite is Michael Ruhlman’s 30-day Eggnog) and put it in the back of the fridge until Christmas time. This year, we had a little bit left over so I decided to make a tea loaf with it, and wow, what a treat! SO good with a cup of Earl Grey in the afternoon, and even better after dinner with some Traditional Swedish Egg Coffee. It’s super easy to throw together, and also makes for a nice hostess gift over the holidays.

  • 1 stick butter, softened
  • 1 c granulated sugar
  • 2 eggs
  • 1-1/2 c flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup eggnog (measure it into a Pyrex liquid measuring cup)
  • Glaze:
    • 1 cup powdered sugar
    • 3 tablespoons eggnog
    • 1/8 tsp nutmeg
    • pinch of salt
  1. Butter and flour an 8.5″ x 4.5″ loaf pan and preheat oven to 350.
  2. With electric beaters, or a stand mixer, cream the butter with the sugar until well combined.
  3. Add the eggs, one at a time, and beat until thoroughly mixed in.
  4. Measure the flour, salt, and baking powder into a separate bowl, and whisk to combine
  5. Add the dry ingredients into the wet in batches, alternating with the eggnog, and mixing to combine after each addition.
  6. Pour batter into prepared pan.
  7. Smooth the top with a rubber spatula.
  8. Bake for 50-60 minutes, until an inserted knife comes out clean. If the top starts to brown too much before it’s ready, cover it with a tin foil tent. Do not over bake!
  9. Meanwhile, make the glaze: Measure everything into a bowl and whisk to combine.
  10. Remove loaf from pan and let cool of a rack.
  11. Drizzle with glaze, and sprinkle with freshly grated nutmeg.