Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream the softened salted butter and sugar until smooth and fluffy.

Add the instant vanilla pudding mix, chilled eggnog, and room-temperature eggs to the mixture and beat until well combined.

Whisk together the flour, baking powder, salt, and nutmeg in a separate bowl.

Gradually add the dry ingredients to the wet mixture and mix gently until just combined.

Lightly grease and flour four mini loaf pans, then divide the batter evenly among the pans.

Combine cold cubed butter, flour, cinnamon, nutmeg, and sugar for the crumb topping and mix until coarse crumbs form.

Sprinkle the crumb topping over the batter in each loaf pan.

Bake for 35-40 minutes until a toothpick comes out clean.

Allow bread to cool in pans for about 10 minutes before transferring to wire racks to cool completely.