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–+ servings
A stack of eggnog bread slices with eggnog frosting
5 from 21 votes

Eggnog Bread

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.
Author Diana
Servings 12 servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Equipment

  • 8.5x4.55" 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 23x13 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

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
Find it online: https://littlesunnykitchen.com/eggnog-bread/