Eggnog Bread

Eggnog Bread is a delicious and easy to make loaf that’s perfect for the holiday season. With its soft texture and the comforting flavors of real eggnog, rum, and spices, this bread is sure to be a hit at your holiday gatherings. Plus, it’s topped with a smooth eggnog glaze that makes it even more irresistible!

I’ve always been a fan of eggnog, and I love finding new ways to incorporate it into my recipes. If you’re like me and can’t get enough of eggnog, you’ll also enjoy my soft Eggnog Fudge, and Eggnog Frosted Cookies.

Why You’ll Love This Recipe

1. Easy to Make: This quick bread recipe is straightforward and doesn’t require any complicated techniques.
2. Holiday Flavors: The combination of eggnog, rum extract, and spices makes this bread perfect for the holiday season.
3. Versatile: Serve it for breakfast, as a snack, or even as a dessert!

Key Ingredients

Here’s what you need to make this delicious quick bread:

• Eggnog: The key flavor in this bread. For the richest flavor, go for full-fat eggnog. 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: Ground cinnamon and ground nutmeg add warmth. You can use allspice or cloves as a substitute, but use them sparingly as they are stronger.
• Powdered Sugar: Creates a smooth glaze. If you don’t have it, you can blend granulated sugar in a blender until fine, but it may not be as smooth as store-bought powdered sugar.
• Unsalted Butter: Softened butter mixes more easily and adds richness. Got only salted butter? No worries, just skip the added salt in the recipe.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Eggnog Bread

Get ready to bake by preheating your oven to 350°F (175°C). Spray a 9×5-inch (23×13 cm) loaf pan with baking spray or line it with parchment paper, then spray it again.

1. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and fine sea salt. Set this aside for later.
2. Cream Butter and Sugar: In a large bowl, use a mixer to blend the softened unsalted butter and granulated sugar together until it’s well mixed.

1. Add Egg and Extracts: To the butter mixture, add one large egg and mix well. Follow this with the rum extract and vanilla extract, mixing again to combine.
2. Combine Wet and Dry: Add your bowl of dry ingredients to the wet mixture. Stir until just combined. Now add the eggnog and mix until the batter is smooth.

1. Fill Pan: Pour your finished batter into the prepared loaf pan, making sure it’s evenly spread.
2. Bake: Place the pan in the oven and bake for 50-55 minutes. To check if it’s done, insert a toothpick into the center of the bread; it should come out clean. If the top starts to brown too much, cover it with foil halfway through baking.

1. Cool and Glaze: Let the bread cool in the pan for 10 minutes, then move it to a wire rack to finish cooling. While it’s cooling, mix the powdered sugar and eggnog for the glaze. Once the bread is cool, pour the glaze over the top.

Recipe Tips

• Measure Accurately: For quick breads like Eggnog Bread, accurate measurements are crucial. Use a kitchen scale for the most precise results, especially for ingredients like flour and sugar.
• Don’t Overmix: Overmixing can lead to dense, tough bread. Mix just until the dry ingredients are incorporated into the wet ingredients.
• Check Freshness of Baking Soda/Powder: Make sure your leavening agents like baking soda or baking powder are fresh. Expired or stale agents can affect the rise of your bread.
• Add Nuts: Add some toasted and chopped pecans to the batter for a nice crunch!
• Preheat the Oven: Always start with a preheated oven for even baking.
• Use the Right Pan: A 9×5-inch (about 23×13 cm) loaf pan is ideal for this recipe. Make sure to either grease it well or line it with parchment paper for easy removal.
• Test for Doneness: Use a toothpick or a skewer to check if the bread is done. Insert it into the center of the bread; it should come out clean or with just a few crumbs.
• Cool Before Glazing: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This makes it easier to apply the glaze evenly.
• Adjust Oven Rack: Position your oven rack in the middle for even heat distribution.
• Watch the Clock: Quick breads can go from perfect to overdone in a matter of minutes. Start checking for doneness around the 40-minute mark.

Storing and Freezing Tips

• Storing: Keep in an airtight container on the counter for 3 days or in the fridge for a week.
• Freezing: Wrap tightly and freeze the whole loaf or individual slices for up to 3 months.
• Thawing: Thaw overnight in the fridge or use the microwave for slices.
• Glaze: Best to glaze after thawing if you freeze the bread. If the crust loses its appeal after thawing, you can revive it by placing the loaf in a 350°F (180°C) oven for about 10 minutes.

More Holiday Desserts To Try

Christmas Layer Cake

Christmas Tree Meringue Cookies

Gingerbread Cake

Snowman Cupcakes

Eggnog Bread is not just for the holiday season; it’s a delicious treat that brings comfort and joy any time you’re in the mood for something special. Its rich flavors and smooth glaze make it a hit for all occasions. Don’t forget to save this recipe by pinning it, so you can enjoy it again and again!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 18 votes

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Eggnog Bread

Prep Time: 10 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 5 minutes mins

Author: Diana

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This Eggnog Bread is a holiday treat that's easy to make and full of festive flavors. With a rich, moist crumb and a hint of rum and spices, it's perfect for breakfast or dessert. The smooth eggnog glaze adds the finishing touch, making it a must-try this season.

12 servings

This Eggnog Bread is a holiday treat that's easy to make and full of festive flavors. With a rich, moist crumb and a hint of rum and spices, it's perfect for breakfast or dessert. The smooth eggnog glaze adds the finishing touch, making it a must-try this season.

Equipment

• 8.5×4.55" loaf pan

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, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Put it aside.
• In a large bowl, mix the softened butter and sugar for 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 to the wet mixture. Mix until just combined. Add the eggnog and mix until smooth.
• Pour the batter into the prepared loaf pan.
• Put the pan in the oven and bake for 50-55 minutes. Check with a toothpick; it should come out clean when it’s done. If the top is getting too brown, cover it with foil halfway through baking.
• Let the bread cool in the pan for 10 minutes, then move it to a wire rack to finish cooling.
• While the bread is cooling, mix the powdered sugar and eggnog in a medium bowl until smooth.
• Put the cooled bread on a wire rack with parchment paper underneath. Pour the glaze over the top so it drips down the sides. Let it sit for 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.

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