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Eggnog Pull-Apart Bread Recipe

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4.3 from 5 reviews

This Eggnog Pull-Apart Bread is a festive and flavorful holiday treat featuring tender yeast dough infused with rich eggnog and warm spices. Layers of cinnamon, nutmeg, and buttery filling are layered with chopped pecans, then baked to golden perfection and topped with a smooth eggnog glaze. Perfect for sharing during the holiday season or as a special breakfast or dessert.

Ingredients

Dough

  • 1½ cups eggnog
  • ⅓ cup vegetable oil
  • ⅓ cup granulated sugar
  • 1¾ teaspoons active dry yeast
  • 3¼ cups all-purpose flour, divided
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt

Filling

  • ¾ cup salted butter, softened
  • 1½ tablespoons cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup granulated sugar, plus more as needed
  • ⅓ cup finely chopped pecans

Topping and Glaze

  • 1½ cups powdered sugar, plus more if needed
  • 1½ tablespoons eggnog
  • 1½ teaspoons rum extract (optional)
  • ¼ cup finely chopped pecans

Instructions

  1. Heat and Activate Yeast: Add the eggnog, vegetable oil, and sugar to a medium saucepan over medium-low heat. Stir to combine and heat the mixture to 100-110°F, making sure it doesn’t boil. Once heated, sprinkle the active dry yeast on top and let it sit for about 2 minutes until it begins to foam, indicating the yeast is activated.
  2. Form Dough Base and Proof: Stir in 3 cups of the flour into the yeast mixture until just combined. Cover the dough with a clean kitchen towel and set aside in a warm place for 1 hour to allow it to rise and proof.
  3. Add Remaining Dry Ingredients: Remove the towel and add the baking powder, baking soda, salt, and the remaining ¼ cup of flour. Stir thoroughly until fully combined. You can use the dough immediately or refrigerate it in a mixing bowl for up to 3 days. If refrigerated, punch down dough if it rises to the top of the bowl before using.
  4. Preheat Oven: Preheat your oven to 350°F and place a rack in the center position.
  5. Roll Out Dough: Place the dough on a lightly floured surface. Using a lightly floured rolling pin, roll the dough into a large rectangle measuring approximately 30 x 10 inches.
  6. Prepare Filling: In a small bowl, combine the softened butter, cinnamon, nutmeg, and ¾ cup granulated sugar until a soft paste forms.
  7. Spread Filling and Add Pecans: Use the back of a spoon to evenly spread the cinnamon butter mixture over the entire dough rectangle. Sprinkle ⅓ cup finely chopped pecans evenly over the butter and press lightly to adhere.
  8. Trim and Slice Dough: Using a sharp knife, trim edges of the dough to have straight sides. Slice the dough vertically into 6 equal strips. Stack these strips on top of each other, then slice the stacked strips into 6 stacks forming squares.
  9. Assemble and Bake: Grease a 9-inch bread pan. Layer the squares into the pan. Cover with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes until the top is golden and the center is fully cooked.
  10. Prepare Glaze: While baking, whisk powdered sugar, eggnog, and rum extract (if using) in a small bowl until smooth. The glaze should be thick but pourable; adjust consistency with more powdered sugar or eggnog as needed.
  11. Glaze and Garnish: Remove bread from oven and while still warm, drizzle the glaze over the top. Sprinkle remaining ¼ cup chopped pecans over the glazed bread. Allow the bread to absorb some moisture and flavor from the glaze before serving.

Notes

  • Ensure the eggnog mixture is not too hot when activating yeast; temperatures above 110°F can kill yeast.
  • The dough can be refrigerated for up to 3 days; just be sure to punch it down if it rises too much.
  • If you prefer a boozy flavor, the rum extract is optional but adds a nice holiday note.
  • Use salted butter for the filling as it balances the sweetness; adjust if using unsalted butter.
  • Slice the bread carefully to maintain the pull-apart layers.

Find it online: https://marthatasty.com/eggnog-pull-apart-bread-recipe/