Now you can drink your eggnog and EAT it, too!

Eggnog is a delicious drink all on its own, but it's arguably even better in bread form—and that just so happens to be a fitting description of this recipe. This loaf of quick bread is made from a nutmeg-spiced eggnog batter with scrumptious pockets of homemade cinnamon chips in every slice. As a fitting finishing touch, the whole loaf is drizzled with silky sweet eggnog glaze.

To make the cinnamon chips

1. Preheat oven to 225F and line a baking pan with parchment paper. Grease parchment paper liberally with cooking spray and set aside.
2. Add sugar, cinnamon, shortening, light corn syrup, and vanilla extract to a large bowl and mix with a fork until well combined.
3. Press cinnamon chip mixture onto the parchment paper in a 1/4-inch thick layer.
4. Bake for 30 minutes, or until the mixture has turned into a solid sheet. Remove from oven and let cool.
5. Once cooled, use a sharp knife to roughly chop into small bite-size pieces.

To make the glaze

1. Whisk powdered sugar and 3 tablespoons eggnog together until fully combined and no sugar clumps remain. If needed, use an additional tablespoon of eggnog to thin out glaze.

To make the bread

1. Preheat oven to 350F. Grease and flour a standard loaf pan and set aside.
2. Combine eggs, sugar, eggnog, oil, and vanilla extract in a large bowl.
3. In a separate bowl, combine flour, baking powder, and nutmeg, then slowly add to egg mixture while stirring to combine. Once mixture is uniform, stir in cinnamon chips.
4. Pour bread batter into prepared pan and bake for 50-60 minutes, or until a cake tester or toothpick inserted into the middle of the loaf comes out clean.
5. Remove from oven and let cool, then remove bread from pan and drizzle liberally with eggnog glaze.

Nellie's Notes

Got leftover cinnamon chips? Add to oatmeal, use as a cake topping, or sprinkle into sheet pan pancake batter.