Recipe Details
Community Pick: Eggnog Cinnamon Swirl Bread
Photo by Izy Hossack
Total Prep & Bake Time: 1 hour 15 minutes
Serves: 12
Ingredients
Cinnamon Swirl Filling
1⁄4 cup granulated sugar
1⁄4 cup toffee pieces (non-chocolate covered)
1⁄4 cup chopped pecans
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
Bread Batter
2 cups all-purpose flour
3⁄4 cup granulated sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon fine salt
1 cup prepared eggnog
1⁄4 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Step-by-Step Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, mix all cinnamon swirl filling ingredients until fully combined, then set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt for the bread batter.
In a medium bowl, combine the eggnog, oil, beaten eggs, and vanilla. Stir with a fork to blend evenly.
Fold the wet mixture into the dry ingredients, stirring only until just smooth. Do not overmix the batter.
Pour half the batter into a greased 8 x 4 x 2-inch loaf pan. Spoon half the cinnamon swirl mixture over the batter, then drag a knife through the layer to create a marbled swirl.
Top the first layer with the remaining batter, then add the rest of the swirl mixture, and repeat the swirling step with a knife.
Bake for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Community Q&A & Reviews
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Top User Reviews
Laudee: Holy cow, this is such good bread! It’s so easy to mix and bake, and the end result is a perfectly sweet, delicious cozy loaf. I used your safe eggnog recipe for this, and that made it even better. Thank you for sharing, Mirjam! This is definitely going on my permanent "must-make" list.
Anonymous: This is a truly delicious bread. Our whole family loved serving it for Christmas brunch, and I saved a slice to eat after church the next day — it was still just as wonderful. Thank you for this great recipe, Mirjam.
Anonymous: Such a wonderful holiday bread with lovely balanced flavor. It was gone completely in minutes on Christmas Day!
Anonymous: Yummy!! I left out the toffee pieces because some of my family don’t enjoy them, so I subbed 1/4 cup brown sugar for the toffee and kept everything else exactly as written. It turned out perfectly delicious!
Anonymous: I had exactly 1 cup of leftover eggnog after the holidays, so I decided to give this recipe a try. It was simple to prepare and such a tasty treat! We especially loved the cinnamon swirl running through the bread. This is such a great holiday recipe.
View 15 additional user reviews
Common User Adaptations & Tweaks
User 1: This bread has great flavor, but I ran into a few issues. I watched the bake time closely, as other reviewers suggested, but the edges turned very brown and crispy long before the center was fully cooked. When I went to slice it, it fell apart at the swirl layers. The only change I made was swapping pumpkin pie spice for the cinnamon in the bread, since I ran out of cinnamon.
User 2: First off, I swapped the toffee pieces for chopped cranberries I needed to use up. I assume that made it a little less sweet than the original recipe, but it was still delicious regardless. I made a few other small substitutions too: I used Sucanat for sugar, whole wheat pastry flour for all-purpose, and a mix of Cinnamon Plus and mace for nutmeg. It’s rich and flavorful, with just the right amount of eggnog flavor — even my anti-eggnog boyfriend liked it! The swirls look so pretty. I did find it a little dry, and like the previous reviewer, I found it didn’t need the full hour of bake time. Overall, it’s a really yummy bread, thank you Mirj!
User 3: This bread has a very good taste. I left out the pecans (I didn’t have any on hand) and I even messed up and put all the cinnamon swirl mix in the middle of the bread instead of saving some for the top — it still turned out great! I just sprinkled some cinnamon and sugar on top instead. It did stick to the bottom of my pan a bit, but that’s probably my own fault.
Recipe Submitted By Mirjam
Come visit me on my blog: www.miriyummy.wordpress.com
October 2011 marked 10 years since I joined Zaar on a recommendation from another website. If you ask my husband (or my coworkers), I haven’t logged out since!
So what has happened in the 10 years since I became addicted to this community? I’ve been happily married, happily divorced, and happily married again. Wanna see wedding pictures? Click here.
Originally from the Bronx, I’ve been living in Israel since 1983. I’m married to a brilliant man with the loveliest British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let’s call him Sushiman, even though he hates that name. Chia gave him that nickname back when I was trying to create a dinner to show off my culinary talents. I posted questions about the menu here on Zaar, and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together.
I have four gorgeous daughters, and Sushiman has four kids of his own, so together that makes us a family of ten, plus our dogs (sadly, since I first wrote this my step-dog, Honey, crossed the Rainbow Bridge). We’re the Brady Bunch on speed. Not all eight live with us, but everyone is in and out all of the time, so we joke about replacing our front door with a revolving door. If you want to learn more about our chaotic, happy family, check out Miriyummy, A Guide to the Perplexed.
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I hope you enjoy my recipes. I only post recipes of food that I am willing to eat myself. Therefore, you won’t find anything unkosher here, and you won’t find any stinky blue cheese or goat cheese either. You will find a lot of comfort food — I believe comfort food is very important.
I hope you love this recipe as much as my family does!