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Whipped Eggnog Loaf
Tis the season for eggnog! And whipped eggnog loaf cake with eggnog glaze!

But what is a whipped eggnog loaf cake? Well you whip the eggnog for 6-7 minutes with a mixer to make it extra fluffy and light before adding it to the rest of the batter.

The result is a moist loaf cake infused with a light eggnog flavor.

Whipped Eggnog Loaf
Good thing this recipe only calls for 1/2 cup of eggnog because than you could drink the rest :-)

Or put it in your pancakes, yum.

Whipped Eggnog Loaf

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Whipped Eggnog Loaf Cake

By: Beth
Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
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Whipping eggnog gives your loaf cake the perfect light and fluffy texture.

Ingredients

Loaf

  • ½ cup whole-fat eggnog (must be whole fat or will not froth enough), 5 oz
  • 1 ½ cups flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ⅛ tsp nutmeg
  • ½ cup unsalted butter, room temperature, 1 stick
  • 1 cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract

Glaze

  • ½ cup powdered sugar
  • 1 ½ tbsp eggnog

Instructions 

  • Heat the oven to 350 degrees F.
  • Line an 9x5 inch loaf pan with parchment so that the extra hangs over the sides. Coat the parchment and exposed sides of the pan with nonstick cooking spray.
  • Whisk the eggnog at high speed until it doubles in volume, 6-8 minutes. Because of the eggs and other ingredients, it won't actually form peaks like whipped cream, but it should become very frothy and airy. Keep the whipped eggnog in the refrigerator until ready to use.
  • In a small mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
  • In a separate bowl, beat the butter at medium speed until it's creamy, 1 to 2 minutes. Scrape down the sides of the bowl and beat in the sugar until the mixture is looks fluffy and light-colored, 3 to 5 minutes. Beat in the eggs and egg yolk one at a time, fully incorporating each egg before adding the next. Beat in the vanilla. Scrape down the sides as needed.
  • Sprinkle the flour mixture over the butter mixture. Mix on low speed just until the ingredients come together into a dough.
  • Using a spatula, gently mix 1/3 of the whipped eggnog into the batter. Pour the rest of the eggnog into the bowl and gently fold it into the batter. At first, it will look like the eggnog won't go into the batter. Just keep gently folding and stirring, and eventually it will form a smooth, glossy, pourable batter.
  • Pour the batter into the prepared loaf pan and smooth the top. Place in the oven and bake for 50 to 60 minutes. The loaf is done when the top is domed and golden-brown, and when a toothpick inserted into the middle comes out clean.
  • Let the loaf cool in the pan for 10 minutes, then lift it by the parchment paper and transfer to a cooling rack. Remove the parchment. When the loaf has cooled but is still warm to the touch, whisk together the glaze ingredients and spoon over the loaf. Let the loaf stand until the icing is set and dry. Slice and serve.

Notes

Recipe adapted from The Kitchn.

Nutrition

Calories: 236kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 170mg | Potassium: 51mg | Fiber: 1g | Sugar: 23g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Like this recipe? Rate and comment below!

Whipped Eggnog Loaf
More holiday recipes-
Gingerbread brownies – 4 ingredients and 5 easy steps
Hot Chocolate Bundt Cake – with hot cocoa glaze, yeah this one is really good.
Nutella Caramel Kisses – a nutella caramel twist on the classic peanut butter blossom cookie

Whipped Eggnog Loaf

About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

Read More About Me

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29 Comments

    2. You can make eggnog with a cooked vanilla pudding or custard and when still hot and thick you whisk in enough milk to make a milkshake consistency. Add rum flavoring, nutmeg and vanilla. Super easy It should taste very nutmegy.

  2. This loaf looks amazing! I’ve been wanting to make some eggnog pound cake, maybe I’ll try something like this instead! I love love love eggnog, I wish it was healthy since I’ve already had too much of it this month!! ;)

    Reply

  5. I love eggnog. I love it so much I only buy it when there are others to share or I will drink it all all by myself. I will make this for company only because I can’t be trusted. Pinned.

    Reply

  6. Dear Beth, Sopping by from Whimsy Wednesday. I absolutely love this cake and I know my daughter would too. This is a wonderful holiday dessert. I’m saving it to try soon. Have a wonderful Christmas. Blessings, Catherine

    Reply

  8. This loaf cake looks delicious! I still have some eggnog leftover that needs to be used up and this looks perfect! I love how moist it looks and the glaze sounds heavenly :) Pinning, thanks for sharing Beth :)

    Reply

  9. G’day! Your loaf looks so moist, true!
    Love eggnog and could go for a slice of this right now too!
    Cheers! Joanne
    Viewed as part of Foodie Friends Friday Anything Goes Party

    Reply