White Chocolate Egg Nog Bread

Step 1

Add the egg nog to a small pot and heat over medium heat until it starts steaming
Lower the heat to low and simmer the egg nog, stirring every few minutes, until it reduces by half (3/4 cup). This can take around 40 - 50 minutes (or longer). When it starts to look like a little more than half, I pour it into a liquid measuring cup to check the progress then return it to the pot
Once the nog has reduced, add the white chocolate chips and stir constantly until the chocolate is melted into the condensed egg nog. Remove from the heat, transfer to a bowl and allow to cool for approximately 10 minutes
Preheat the oven to 350 degrees and line a loaf pan with parchment paper (my preference) or grease and flour
While the chocolate mixture is cooling, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves to a large bowl and stir to combine. Set aside
In a large bowl attached to a stand mixer, beat the butter and sugars on medium high speed until creamed - approximately 4 minutes. Scrape the bowl
Add the eggs and vanilla and mix on medium low until incorporated - approximately one minute
With the mixer on low, gradually add the chocolate mixture and continue to mix until combined.
Remove the bowl from the stand mixer and stir in the flour mixture. You want to be sure not to over mix - it is OK to have some streaks of flour and for the batter to be lumpy
Add the batter to the prepared loaf pan and cover loosely with foil
Bake for approximately 55 - 65 minutes or when a cake tester comes out mostly clean with a few moist (not wet) crumbs. Remove the foil when there are 15 minutes remaining in the cook time.
Leave the loaf in the pan for a few minutes to cool then transfer to a cooling rack to continue to cool. Wait until the loaf has cooled completely to cut.