This eggnog bread is a quick and easy loaf made with eggnog and basic pantry ingredients for a moist, tender crumb. It bakes in about an hour and includes a simple eggnog glaze for extra richness once the loaf cools.
Eggnog is one of those flavors I always look forward to baking with. If you are a fan, you will also like my Eggnog Fudge, and Eggnog Frosted Cookies.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Eggnog: Use full fat eggnog for best flavor and texture. Homemade eggnog works well if you have it.
- Rum Extract: This adds a complementary flavor to the eggnog. If you don’t have rum extract, you can use a tablespoon of real rum, although the flavor may be milder.
- Spices: Cinnamon and nutmeg add warmth. Allspice or cloves can be used instead, but use less since they are stronger.
- Powdered Sugar: Used for the glaze. Sift before using to avoid lumps. If needed, you can blend granulated sugar until fine, though the glaze may be less smooth.
- Unsalted Butter: Softened butter mixes more easily and adds richness. Got only salted butter? No worries, just skip the added salt in the recipe.
Recipe Tips
- Measure accurately: Too much flour will make the loaf dense. Use a kitchen scale if possible.
- Do not overmix: Mix just until no dry flour remains. Overmixing leads to a heavy crumb.
- Check leavening freshness: Baking soda and baking powder should be fresh for proper rise.
- Test for doneness: A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cover if browning: Loosely tent with foil if the top browns before the center is fully baked.
- Cool before glazing: Let the loaf cool completely so the glaze sets instead of soaking in.
- Optional add in: Up to ½ cup toasted chopped pecans can be folded into the batter without changing bake time.
Storing and Freezing Eggnog Bread
- Store at room temperature: Keep in an airtight container for up to 3 days.
- Refrigerate: Store for up to 7 days. Bring to room temperature before serving.
- Freeze: Wrap the loaf or slices tightly and freeze for up to 3 months.
- Thaw: Thaw overnight in the fridge or microwave slices until just warmed. Glaze after thawing.
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Eggnog Bread
This eggnog bread is a simple holiday loaf made with pantry staples and full fat eggnog. It bakes up soft with gentle spice and a light rum flavor, then finishes with an easy eggnog glaze once cooled. It works well for breakfast, dessert, or gifting.
servings
This eggnog bread is a simple holiday loaf made with pantry staples and full fat eggnog. It bakes up soft with gentle spice and a light rum flavor, then finishes with an easy eggnog glaze once cooled. It works well for breakfast, dessert, or gifting.
Equipment
- 8.5 × 4.5 inch loaf pan (22 × 11 cm)
- Hand mixer or stand mixer
Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon rum extract
- ½ teaspoon vanilla extract
- 1 cup (240 ml) full fat eggnog
For the Glaze
- 1 cup (120 g) powdered sugar
- 3 tablespoons (45 ml) full fat eggnog
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×5 inch (approx 23×13 cm) loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes.
- Add the egg to the butter mixture and mix well. Add the rum and vanilla extracts and mix again.
- Add the dry ingredients and mix just until combined. Pour in the eggnog and mix until smooth.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil after about 40 minutes.
- Let the bread cool in the pan for 10 minutes, then move it to a wire rack to finish cooling.
- In a small bowl, whisk the powdered sugar and eggnog until smooth.
- Place parchment under the wire rack and pour the glaze over the cooled loaf. Let it set for about 15 minutes before slicing.
Notes:
- The glaze will get a bit hard as it sets.
- The bread has a light eggnog flavor, boosted by the rum extract and nutmeg.
- Store in an airtight container on the counter for up to 3 days or in the fridge for up to a week.
- If you want to freeze the bread, it’s better to do it without the glaze.
Nutrition Information
Serving: 1slice, Calories: 275kcal, Carbohydrates: 45g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 51mg, Sodium: 161mg, Potassium: 81mg, Fiber: 1g, Sugar: 29g, Vitamin A: 310IU, Vitamin C: 0.4mg, Calcium: 44mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
More Holiday Desserts To Try
Doris says
What can I use instead of rum – can I double the amount of vanilla? I don’t use any alcohol beverages of any kind so what can I use instead of the rum? Would doubling the amount of vanilla work?
Diana says
Hi Doris, you can definitely omit the rum and use a full teaspoon of vanilla extract instead. Enjoy!
Dimitri says
The recipe calls for rum extract, NOT rum (although that can be used as a substitute) … which has the same alcohol as vanilla, which will bake out anyway. Doubling the vanilla extract is the same as using rum extract.