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Eggnog Pull-Apart Bread

  • Serves: 6
  • Calories: 846
Eggnog Pull-Apart Bread

Even the most beloved of holiday traditions can take a little mix up! This pecan and eggnog pull apart bread will be taking the place of our cinnamon rolls come Christmas morning.

There is something that is so comforting about the predictability of tradition and knowing you can count on the same things year after year to use as building blocks for creating memories. Whether your traditions revolve around food, activities, or particular gifts given (or like us a combination of all of those) sharing them with the loved ones in your life is what makes them come alive.

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I love looking back on the traditions of my childhood and have have chosen to carry many of them over to the next generation with my own children and nieces and nephews. We give matching pajamas to all of the cousins every year and the kids open them on the night that we make gingerbread houses and go to see a Christmas movie. We also pick out a Christmas ornament for each kid every year. I just love looking at our Christmas tree and seeing my childhood ornaments and I want my children to be able to do the same someday when they’re grown and have their own families. But, as much as I love these simple traditions, my favorites are always the ones that revolve around food.

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Growing up my mom made cinnamon rolls (or monkey bread) every year on Christmas morning. Watching the dough rise and waking up to that cinnamony smell in the house was just the best thing. And now that I have my own family I love to make (and of course eat) cinnamon rolls after opening gifts and this year will be no different. However, with the help of Diamond Nuts, this Christmas I plan on putting a twist on the classic cinnamon rolls that I have made for so many years. In the spirit of ease that monkey bread allows, but not willing to sacrifice the sweet aroma of a slowly rising yeast dough, I have decided to make a tender pull apart bread using traditional cinnamon roll dough with a few extra additions to make it extra special.

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I used Diamond Nuts’ chopped pecans, because pecans this time of year just make sense and I can’t get enough of them. In true holiday style I made the dough with eggnog instead of milk. How fun, right? I also used eggnog in the glaze and the warm spices perfectly complement the rich flavor and texture of the pecans. This pull apart bread has all the holiday feels and is just the thing to get everyone in the Christmas spirit. I’d love to know if this recipe will grace your festivities this year and for you to leave a comment below sharing some of the ways you and your family celebrate the holidays.

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More Holiday Treats

Dairy Free Cinnamon Rolls

Almond Cardamom Rolls

Coconut Thumbprint Cookies

Norwegian Risgøt Rice Pudding

This sponsored post is written by TMP on behalf of Diamond of California. The opinions and text are all ours. Thank you for supporting the brands we love.

Recent Recipes

Eggnog Pull-Apart Bread

  • Serves: 6
  • Calories: 846
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Ingredients

  • 2 cups Eggnog
  • 1/2 cup Vegetable oil
  • 1/2 cup Sugar
  • 1 Package active dry yeast
  • 4 1/2 cups All-purpose flour, divided
  • 1/2 heaping tsp Baking powder
  • 1/2 tsp scant tsp Baking soda
  • 1 1/2 tsp salt

Filling

Glaze

Method

  1. Heat the eggnog, vegetable oil and sugar in a medium saucepan over medium heat. (Do not allow the mixture to boil.) Set aside and cool. When mixture has cooled to 100-110 degrees fahrenheit sprinkle the yeast on top and let it sit on the milk for 2 minutes.
  2. Add 4 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for an hour.
  3. Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine.
  4. *Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
  5. Heat oven to 350° F.
  6. Remove the dough from the pan. On a lightly floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
  7. In a small bowl, combine the softened butter, cinnamon, nutmeg and sugar until a soft paste is formed.
  8. Using the back a spoon, evenly spread the filling to cover the entire surface of the dough. Sprinkle with ¾ cup chopped pecans and press them lightly into the butter mixture.
  9. Using a sharp knife, trim the edges of the dough so that all four sides have straight edges. Slice the dough vertically into (around 6) equal-sized strips, you can also measure these with the side of your bread pan. Stack the strips onto one another, and then slice them again into 6 stacks, now squares.
  10. Grease a bread pan. Layer the stacks of bread into the pan. Place the bread on the rack in the center of the oven. Bake for 20 minutes, until the top is golden brown. Cover with foil and bake for another 15-20 minutes, until the center is no longer mushy. You can test this by sticking a knife in the center of the loaf between the bread layers.
  11. While the bread is baking, whisk together the powdered sugar, eggnog and rum extract until very smooth. The icing should be thick but still pourable. If it is too thin add more sugar, 1 tablespoon at a time. If it is too thick, add more eggnog half teaspoon at a time.
  12. After the bread is finished baking, and still warm, generously drizzle icing over the top. As it sits, the bread will absorb some of the icing’s moisture and flavor. Sprinkle with remaining ¼ cup chopped pecans.