Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter, softened
  • 3 Large Eggs, room temperature
  • ¾ cup Full-fat Eggnog
  • 1 teaspoon Vanilla Extract
  • ½ cup Brown Sugar, packed (for swirl)
  • 1 teaspoon Ground Cinnamon (for swirl)
  • ¼ teaspoon Ground Nutmeg (for swirl)
  • 1 tablespoon Bourbon or Dark Rum (Optional, for swirl)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt until thoroughly combined. Set aside.
  3. In a separate bowl, cream the softened butter until smooth. Gradually beat in the eggnog, eggs, and vanilla extract until just incorporated.
  4. Gently add the dry ingredients into the wet ingredients. Mix on low speed or fold by hand just until no streaks of flour remain. Stop mixing immediately.
  5. In a small bowl, combine the brown sugar, swirl cinnamon, swirl nutmeg, and bourbon (if using) to create the coarse swirl filling.
  6. Transfer half of the batter to the prepared loaf pan. Sprinkle all of the swirl mixture evenly over the batter layer. Top with the remaining batter and gently spread to cover.
  7. Use a butter knife or skewer to gently trace an ‘S’ shape or figure-eight through the batter 3-4 times to create the swirl pattern. Do not over-swirl.
  8. Bake for 55–65 minutes. The loaf is done when a skewer inserted into the centre comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely before slicing.