Name: Festive Eggnog Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 24 h
Cuisine: Holiday / American
Ingredients: 250g all-purpose flour; 250g bread flour; 100g active sourdough starter; 250g eggnog; 50g water; 9g salt; 1 tsp ground nutmeg; 1 tsp vanilla extract; (Optional) 50g cinnamon chips or white chocolate chips

Cozy up your kitchen with the heartwarming aroma of Festive Eggnog Sourdough Bread, a holiday twist on a rustic classic. With its golden crust, soft crumb, and subtle notes of nutmeg and vanilla, this loaf captures the comfort of the season in every slice. Imagine the warm, slightly sweet flavor of eggnog baked into a sourdough—ideal for holiday brunches, cozy breakfasts, or even as the base for a next-level French toast.

This sourdough variation is both comforting and celebratory. It pairs the deep tang of naturally fermented dough with the creamy richness of festive eggnog, and bakes up beautifully with a crisp, blistered crust and aromatic finish. Whether you’re a seasoned baker or venturing into sourdough for the first time, this recipe delivers reliable results and serious holiday vibes.

Preparation Phase & Tools to Use

Before diving in, it’s important to gather the right tools to make your baking smoother and more successful:

Mixing Bowls: You’ll need a large bowl for mixing and folding the dough. A glass or ceramic bowl helps you keep an eye on fermentation activity.
Kitchen Scale: Accuracy is key in sourdough baking. A digital scale ensures the right hydration and flour ratios.
Banneton Basket or Bowl with Towel: This is essential for shaping and proofing the dough. It gives structure and beautiful ring patterns.

Dutch Oven or Cast Iron Combo Cooker: These trap steam for a crunchy, bakery-style crust and evenly distributed heat.
Lame or Sharp Knife: For scoring the dough. This helps control the oven spring and gives your bread its signature look.
Bench Scraper: Great for shaping the dough and cleaning the counter without sticking.

Thermometer (optional but helpful): To ensure your bread is fully baked inside without overdoing the crust.

These tools allow for better control, consistent results, and a more enjoyable baking experience.

Ingredients for the Festive Eggnog Sourdough Bread

Every ingredient in this recipe plays a key role in flavor, texture, and fermentation. Here’s a breakdown of what you’ll need and why:

All-Purpose Flour: The base of the dough. It gives structure while keeping the crumb soft.
Bread Flour: Adds protein and strength for a better rise and chewy interior.
Active Sourdough Starter: The soul of the bread. It brings natural fermentation, rise, and that distinctive sourdough tang.

Eggnog: Replaces much of the water in traditional sourdough, lending creamy richness and holiday flavor.
Water: Just enough to help mix and hydrate the dough without making it too dense.
Salt: Enhances flavor and strengthens the gluten network.

Ground Nutmeg: A classic spice in eggnog, it brings warmth and holiday aroma.
Vanilla Extract: Rounds out the sweetness and enriches the flavor profile.

Optional but delightful:

Cinnamon Chips or White Chocolate Chips: For extra festive flair and sweet pockets in every bite.

How To Make the Festive Eggnog Sourdough Bread

Step 1: Build the Levain

Combine a small portion of your active sourdough starter with flour and eggnog. Let it rise until bubbly and doubled in size (about 5-6 hours at room temp).

Step 2: Mix the Dough

In a large bowl, combine the levain, flours, eggnog, and water. Mix until just combined. Let it rest (autolyse) for 30 minutes to hydrate the flour.

Step 3: Add Salt, Nutmeg, and Vanilla

Add salt, nutmeg, and vanilla extract to the dough. Mix well by hand until fully incorporated.

Step 4: Stretch and Fold

Over the next 2-3 hours, perform 3–4 sets of stretch and folds every 30 minutes. This builds strength and elasticity without kneading.

Step 5: Bulk Fermentation

Let the dough rest, covered, at room temperature for 4–6 hours or until puffy and slightly domed.

Step 6: Pre-shape and Rest

Gently turn out the dough onto a floured surface. Pre-shape into a round and let it rest uncovered for 20–30 minutes.

Step 7: Final Shape and Cold Proof

Shape the dough into a boule or batard, place into a floured banneton, cover, and refrigerate overnight (12–18 hours).

Step 8: Score and Bake

Preheat your Dutch oven to 475°F (245°C). Remove the dough from the fridge, score with a lame, and carefully place it into the hot Dutch oven. Bake covered for 20 minutes, then uncovered for another 25–30 minutes until deep golden.

Step 9: Cool and Enjoy

Let your bread cool on a wire rack for at least 1 hour before slicing. The wait is hard, but worth it!

How to Serve and Store Festive Eggnog Sourdough Bread

This bread is wonderfully versatile and deserves to be shown off at the table. Serve it slightly warm with a pat of butter, or toast it for breakfast with a drizzle of maple syrup. It’s especially magical as the base for French toast or bread pudding, thanks to its custard-like notes from the eggnog.

For storing, keep it wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days. Avoid the fridge, which can dry it out quickly. To preserve longer, slice and freeze the loaf. Reheat slices in the toaster or oven whenever the craving strikes.

Frequently Asked Questions

What kind of eggnog should I use?

Use a full-fat, store-bought or homemade eggnog for the richest flavor. Avoid light or low-fat versions, as they can alter the texture.

Can I make this bread without a sourdough starter?

This recipe is built around sourdough fermentation, so a starter is essential. If you don’t have one, you could try a yeasted version, but it won’t have the same depth of flavor.

How long should I ferment the dough?

Bulk fermentation usually takes 4 to 6 hours depending on room temperature. Watch for a slightly domed, puffy dough rather than the clock.

Can I add mix-ins like raisins or nuts?

Absolutely! Chopped pecans, dried cranberries, or golden raisins would all be delicious.

Why is my crust too hard or too soft?

A very hard crust could mean overbaking, while a soft one might need more uncovered bake time. Make sure to remove the lid after the first 20 minutes to let the crust crisp up.

Is this bread sweet?

It has a mild sweetness from the eggnog and vanilla, but it’s still a savory-leaning sourdough overall. Adding cinnamon chips or white chocolate can tilt it toward a dessert bread if desired.

Want More Bread Ideas with a Holiday Twist?

If you’re loving this cozy loaf, here are a few more comforting creations from the Life With Olivia kitchen you might want to try next:

Soft and Fluffy Homemade Naan Bread for pillowy goodness that pairs with anything.
Cinnamon Donut Bread Recipe to bring bakery-style indulgence home.

Homemade Flaky Croissants when you’re ready to tackle buttery, layered perfection.
Carrot Pound Cake with Vanilla Glaze if you’re leaning sweet and seasonal.
Whipped Shortbread Cookies for a melt-in-your-mouth holiday treat.

Save This Recipe for Later

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And let me know in the comments how your loaf turned out. Did you go traditional or mix in some extras? Did you serve it sweet or savory?

I love seeing how these recipes take on new life in your kitchens. Don’t hesitate to ask questions—we’re all learning together.

Festive Eggnog Sourdough Bread

Author: Olivia McKenney
Total Time: 24 hours
Yield: 1 large loaf

Diet: Vegetarian

Print Recipe

Description

This Festive Eggnog Sourdough Bread blends creamy holiday flavors with the tang of naturally fermented dough. Infused with nutmeg, vanilla, and rich eggnog, this artisan-style loaf is perfect for cozy breakfasts, holiday brunches, or even elevated French toast.