Cinnamon Swirl Eggnog Loaf Cake
Cinnamon Swirl Eggnog Loaf Cake
If you love eggnog and are looking for a perfect cake for the holiday season, this Cinnamon Swirl Eggnog Loaf Cake is DELICIOUS! The cake is soft and tender with flavours of eggnog, and a bit of cinnamon swirl in every bite.
Is it a cake? Is it a loaf?
It’s both! This is basically a moist vanilla eggnog cake baked in a loaf pan. I like the ease of baking cakes/loaves in a loaf pan, and they slice and serve nicely. I do think this Eggnog Loaf Cake is more moist than you would expect a loaf to be.
About this recipe.
The greatest thing about this eggnog loaf cake is the cinnamon and sugar swirl in the middle of the moist and delicious eggnog cake layers! Not only that, the top of the loaf has a sweet and crunchy cinnamon sugar crust. SO good.
Eggnog Loaf Cake Recipe Tips
- Eggnog: Use full fat eggnog for best flavour and richness.
- Pan Size: I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high)
- Cinnamon/Sugar Mix: When you’re making this loaf you may feel like there is too much cinnamon/sugar mix, but trust me, use it all. Use 2/3 of the mixture in the middle, and the remaining 1/3 on the top.
- Rum (optional): I used rum in the cake but you can use 1 tsp rum extract instead (OR leave it out altogether). The rum adds a nice light rum flavour.
- Prepare the pan: Make sure to line the loaf pan with parchment paper before baking.
- Let it cool. Allow the loaf to rest for at least 1 hour before slicing into it.
- Storage: Keep in an airtight container.
- Freezing: This loaf freezes well. Store in an air tight container or freezer bag and keep it in the freezer for up to 3 months.
Putting it all together.
Here’s a really simple view of how to add the cinnamon swirl to the cake batter.
Put half of the cake batter into a prepared loaf pan.
Add 2/3 of the cinnamon sugar mixture over the batter, then lightly swirl it into the cake with a fork.
Spread on the remaining batter.
Add the remaining cinnamon sugar mixture, then swirl it into the batter. Bake.
Serving Suggestions
This cake is great served at brunch or breakfast with eggs, bacon and a fresh fruit salad. Or serve it for dessert with vanilla ice cream or whipped cream.
Enjoy!
Cinnamon Swirl Eggnog Loaf Cake
Ingredients
Eggnog Loaf Cake
- 1/2 cup butter
- 1 cup sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 cup eggnog
- 1 tsp vanilla extract
- 2 tbsp rum (optional)
Cinnamon Swirl
- 3 tsp ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a loaf pan by lining it with parchment paper.
- Combine the 2 tbsp cinnamon and 1/3 cup sugar for the swirl, and set aside.
- Using a stand mixer with the paddle attachment cream the butter and sugar together until creamy and smooth.
- Add the eggs and mix well.
- In a separate bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt, nutmeg and cinnamon.
- In measuring cup mix together the eggnog, vanilla and rum (if you're using it).
- Add the flour mixture, alternating with the eggnog mixture, to the butter ingredients. Combine.
- Add 1/2 of the cake batter to the loaf pan, then sprinkle on 2/3 of the cinnamon/sugar mix. Then using a fork, swirl it a little into the batter.
- Add the remaining batter and sprinkle the remaining third of the cinnamon/sugar mix over the top of the cake. Lightly swirl the cinnamon/sugar mixture into the top of the loaf batter.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Let the cake cool in the pan for about 15 minutes, then pull it out by pulling up on the parchment paper. Let fully cool for at least 1 hour on a wire rack before slicing.
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Yum. I hope you love this festive Eggnog Loaf Cake! With love, from Our Tasty Kitchen to yours!
That looks absolutely delicious!