SPREAD LOVE

Short, Catchy Intro

So you are craving something cozy but not ready to stage a full bakery intervention in your kitchen? Same. This Eggnog Snickerdoodle Loaf solves that problem by being basically a cookie that decided to live its best life as bread. It smells like holidays, tastes like nostalgia, and requires just enough effort to feel proud but not exhausted. Think of it as comfort food in loaf form, with a cinnamon sugar crown that makes you do a tiny happy dance every time you slice it.

If you like snickerdoodles but also have a soft spot for eggnog, you are about to experience a match made in floury heaven. No need to be a pro baker here. I promise it will be fun, slightly messy, and very slice worthy.

Why This Recipe is Awesome

It hits all the good notes. Soft, tender crumb from the eggnog, warm cinnamon from the snickerdoodle vibe, and that crackly cinnamon sugar top that whispers please eat me now. It is also forgiving. Mess up the stirring order a little and it still loves you. This loaf plays nice with beginners and impresses dinner guests too.

Also, you do not need fancy gear. If you do want to get serious, check out this loaf pan baking guide for tricks about pan sizes and heat distribution. FYI this loaf will keep you cozy and smug in equal measure. IMO the best part is the aroma that fills the house while it bakes. You will want to hug whoever invented cinnamon sugar.

Ingredients You’ll Need

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
3/4 cup eggnog
1 teaspoon vanilla extract
1/4 cup sugar for cinnamon sugar topping
1 tablespoon ground cinnamon for cinnamon sugar topping

Yes that is it. Keep things simple. Use full fat eggnog if you want the richest loaf. No shame if you use store bought eggnog. We are not here to judge life choices.

Step-by-Step Instructions

Preheat your oven to 350°F 175°C and grease a loaf pan. Use butter or nonstick spray. Line with parchment if you are feeling fancy.
In a bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Mix until even.
In another bowl cream together butter and sugar until fluffy. Aim for pale and soft.
Add eggs one at a time, mixing well after each addition. Scrape the bowl sides so nothing gets lonely.
Stir in eggnog and vanilla extract until smooth. Do not overmix.
Gradually add flour mixture to the wet ingredients, mixing until just combined. Stop when you still see a few streaks.
Pour the batter into the prepared loaf pan and smooth the top gently with a spatula.
In a small bowl combine the sugar and cinnamon for the topping. Stir until uniform.
Sprinkle the cinnamon sugar mixture over the top of the batter. Cover it like a cozy little blanket.
Bake for 50 to 60 minutes or until a toothpick comes out clean. Tent with foil if the top browns too fast.
Allow to cool before slicing and enjoy your cozy treat. Cool for at least 15 minutes in the pan then transfer to a rack.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie move. Your loaf will be sad and dense.
Overmixing the batter. Want fluff not glue. Mix until just combined.
Skimping on butter or using margarine. Texture and flavor suffer. Treat yourself.
Crowding the oven with other things that steal heat. This loaf needs its moment.
Ignoring the toothpick test. If it looks wet it probably is. Clean or mostly clean is perfect.
Using cold eggs or butter. Room temp ingredients play nicer together. Patience is a virtue.
Forgetting the cinnamon sugar topping. Technically optional but why? That crunchy sweet top is the personality.

Alternatives & Substitutions

No eggnog handy Use 3/4 cup milk plus 1 tablespoon light rum or brandy for a boozy vibe. Or try 3/4 cup milk with a splash of heavy cream for richness.
Prefer less sugar Cut the batter sugar by 1 to 2 tablespoons. The topping can stay the same for crunch.
Butter swap If you must use margarine I will not stop you but use butter for best taste.
Gluten free Use a 1 to 1 gluten free flour blend that includes xanthan gum. Texture will be slightly different but still good.
Make it vegan Replace butter with a solid baking margarine and use a flax egg for each egg 1 tablespoon ground flax plus 3 tablespoons water mixed and chilled. No eggnog vegan version Use almond or oat milk plus a touch of rum extract and a splash of coconut cream.
Want mini loaves Bake in muffin tins or mini loaf pans. Bake time drops to 18 to 30 minutes depending on size. Keep an eye on them.
Pan tips If you want to mess with pan type see this loaf pan baking guide for pan related hacks and sizes that work well. I find glass heats differently than metal so adjust time slightly.

FAQ

Q How long will this loaf stay fresh Are we talking days or lifetime
A A slice of heaven for 3 to 4 days if stored in an airtight container at room temp. Refrigerate for up to a week though it loses some softness. For longer stash in the freezer up to 3 months wrapped well.

Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that Use real butter for the best flavor and texture.

Q Can I add nuts or dried fruit
A Yes chop pecans or walnuts and fold in a half cup. Dried cranberries or raisins also work. Toss add ins in a bit of flour so they do not sink to the bottom.

Q How do I know when it is done
A A toothpick should come out clean or with a few moist crumbs. If batter sticks you need more time. If the top browns too much cover loosely with foil and finish baking.

Q Can I make this dairy free
A Yes swap butter for dairy free baking stick and use a plant based eggnog or the milk plus cream alternative mentioned earlier. The loaf will still be cozy.

Q Can I double the recipe
A Sure double everything and bake in a larger pan or two loaf pans. Increase bake time slightly and test often.

Q Why is my loaf dense
A Likely overmixing or expired leavening agents. Check your baking powder and soda. Also make sure eggs and butter are room temp.

Final Thoughts

You did it You made cozy smell good and delivered a loaf that says hello and also please have another slice. This Eggnog Snickerdoodle Loaf is a great way to use up holiday eggnog or to introduce new fans to the magic of cinnamon sugar. Serve with coffee tea or a scoop of vanilla ice cream if you are feeling extra decadent.

Pro tip Chill a slice briefly and toast it lightly for a day two miracle. Your loaf will thank you.

Now go impress someone or yourself with your new baking skills You earned it

Conclusion

If you want a few different takes on this concept try this Eggnog Snickerdoodle Quick Bread for a similar riff that inspired me. For cookie lovers who want the same flavors in cookie form check out these Christmas Eggnog Snickerdoodle Cookies for more holiday baking fun.