Dak's Eggnog Oat Bran Bread

This bread machine loaf uses warm eggnog as the primary liquid, giving the bread a subtle richness and holiday-spiced sweetness that plain milk can’t deliver. Combined with cinnamon in the dough, the eggnog flavor comes through in every slice.

The grain blend is substantial. Whole wheat flour, all-purpose flour, rolled oats, and oat bran together create a hearty, textured loaf with real nutritional heft. Vital wheat gluten added to the mix compensates for the heavier whole grain flours, ensuring the bread still rises tall and holds a good structure.

Egg whites instead of whole eggs keep the crumb lighter and the fat content lower. The eggnog itself already brings enough richness that whole eggs would tip the balance too far.

Set the browning control to light. The sugars in the eggnog and the oat bran both brown quickly, and a standard setting can produce a crust that’s too dark and thick.

Pro Tips

• Warm the eggnog to about 110°F (43°C) before adding. Too hot kills the yeast, too cold slows it down.
• Add ingredients in the order listed. Bread machines work best when liquids go in first (or last, depending on your model), so check your manual.
• The vital wheat gluten is not optional here. Without it, the heavy bran and oats will produce a dense, squat loaf.
• This bread makes outstanding French toast the next morning. The eggnog flavor intensifies when toasted.

Variations

• Raisin eggnog bread: Add ½ cup of raisins at the mix-in beep for a fruit-studded holiday loaf.
• Nutmeg boost: Add ¼ teaspoon of freshly grated nutmeg alongside the cinnamon for a more pronounced eggnog character.