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If you’re an eggnog lover like me, this Quick Eggnog Bread with Eggnog Glaze is a must-try during the holiday season.
Eggnog Bread is one of those delicious recipes that captures the taste of Christmas morning in every bite.
The warm spices like nutmeg and cinnamon bring that classic eggnog flavor to life, while the sweet eggnog glaze takes this quick bread recipe over the top.
It’s super easy to make and perfect for gifting during the holidays or as a treat for your family.
I love this recipe because it’s the perfect way to use up any leftover eggnog you might have sitting in the fridge.
The combination of rum extract and vanilla extract gives the bread a rich flavor that complements the subtle eggnog taste.
The loaf is moist, buttery, and perfectly golden brown on the outside, with a soft, tender crumb on the inside. So many reasons why it’s one of my go-to holiday recipes.
This eggnog bread is great for breakfast, a snack, or even as a dessert. I’ve made mini loaves to give as edible gifts, and they were a huge hit! Plus, it’s a quick bread, so no yeast is required, and it’s ready in about an hour from start to finish.
Some of our other favorite BREAD RECIPES we have on our site include: Ham and Cheese Savory Bread Pudding, Pumpkin Spice Gooey Monkey Bread Recipe, and Southern Fresh Peach Bread Recipe.
WHY THIS RECIPE WORKS:
- Perfect Holiday Flavor: The warm spices, rum extract, and eggnog come together to create a festive flavor that’s perfect for the holiday season.
- Quick and Easy: This recipe uses basic pantry staples, and you can have a delicious loaf of easy eggnog bread ready in about an hour.
- Great for Gifting: Make mini loaves or a full loaf, wrap them in plastic wrap or parchment paper, and you’ve got a great edible gift!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking soda
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Sea salt
- Unsalted butter, softened
- Granulated sugar
- Large egg
- Rum extract
- Vanilla extract
- Eggnog
- Powdered sugar
HOW TO MAKE EGGNOG BREAD:
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with baking spray, or line it with parchment paper and spray with baking spray, set aside.
- In a medium-sized bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined, set aside.
- In a large bowl cream together the butter and sugar for 2 minutes until combined.
- Add the egg and mix it in.
- Mix in the rum extract and vanilla.
- Add the dry ingredients to the wet and mix it in until just combined.
- Add the eggnog and fully mix it in until there are no lumps.
- Add the batter to the prepared pan. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. If the bread looks like it is browning too soon, tent it with foil about halfway through.
- Let cool in the pan for 10 minutes. Take the bread out of the pan and let it cool on a wire rack.
- While the bread cools, make the glaze by whisking together the powdered sugar and eggnog in a medium-sized bowl until smooth. The glaze should be thick yet pourable.
- Place the bread on a wire rack over a piece of parchment paper.
- Pour the glaze over the bread and let it drip down the sides.
- Let the bread cool for 15 minutes before slicing.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DOES THIS TASTE LIKE EGGNOG?
Yes! This eggnog bread has a subtle eggnog flavor enhanced by the rum extract and nutmeg.
It’s not overpowering but has just the right amount of eggnog taste.
It can make a great gift for the holidays or you can just gobble it up yourself!
CAN I GLAZE WITH SOMETHING ELSE?
Absolutely! If you’re not a fan of eggnog glaze, you can drizzle it with a simple vanilla glaze, caramel sauce, or even maple syrup for a different flavor twist.
It’ll be a delicious recipe, whatever you choose.
ANY ADDITIONS?
Yes! It’s the perfect holiday treat.
Try out any of these ideas and let me know how they turn out.
- Add a pinch of ground cloves to the batter for extra spice.
- Fold in white chocolate chips for a sweeter bread.
- Top with crushed pecans or walnuts for added crunch.
- Add a dash of cinnamon to the glaze for a spiced kick.
- Mix in raisins or dried cranberries to the batter for more texture.
- Try a rum glaze for an extra festive flavor.
- Add a layer of streusel topping for a bit of crunch on top.
- Swirl in some caramel sauce before baking for a caramel twist.
- Drizzle with maple syrup before serving for added sweetness.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
ANY SUBSTITUTIONS?
A little bit of this, a little bit of that. Take your pick!
I’ve always got options for you.
- Use whole wheat flour instead of all-purpose flour for a healthier option.
- Swap rum extract for brandy extract for a different flavor profile.
- Use almond extract instead of vanilla extract for a nutty taste.
- If you don’t have egg nog, substitute with heavy cream and a bit more nutmeg.
- Replace the powdered sugar glaze with a cream cheese frosting for a richer topping.
HOW TO STORE:
Refrigerator: Keep the eggnog bread in an airtight container in the fridge for up to 1 week.
It will stay moist and flavorful. If glazed, make sure the glaze is fully set before refrigerating.
Freezer: Freeze the bread without the glaze by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container.
It will last for up to 3 months.
When ready to serve, let it thaw in the fridge and then add the glaze.
DANA’S TIPS AND TRICKS:
- Room Temperature Ingredients: For the best results, make sure your butter, egg, and eggnog are at room temperature. This helps everything mix together smoothly.
- Don’t Overmix the Batter: When you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can lead to a denser loaf.
- Tent with Aluminum Foil: If your loaf is browning too quickly, tent it with foil halfway through the baking time.
- Test for Doneness: Check the bread by inserting a toothpick into the center. If it comes out clean, your bread is ready!
- Let It Cool Before Glazing: Allow the bread to cool for at least 10 minutes before adding the glaze so it doesn’t melt and soak into the loaf.
- Make It Mini: This recipe makes great mini loaves if you want to give them as gifts. Just reduce the baking time slightly.
Eggnog Bread is a delicious holiday treat that’s easy to make and perfect for the eggnog fan in your life.
The subtle eggnog flavor, combined with the sweetness of the glaze, makes this loaf an irresistible addition to your holiday dessert table.
It’s a great way to use up leftover eggnog, and it’s perfect for gifting or enjoying with your morning coffee!
If you like this recipe, you might also like:
Quick Eggnog Bread with Eggnog Glaze
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon rum extract
- ½ teaspoon vanilla extract
- 1 cup eggnog
For the glaze:
- 1 cup powdered sugar
- 3 tablespoons eggnog
Instructions
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with baking spray, or line it with parchment paper and spray with baking spray, set aside.
- In a medium-sized bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined, set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon sea salt
- In a large bowl cream together the butter and sugar for 2 minutes until combined.½ cup unsalted butter, 1 cup granulated sugar
- Add the egg and mix it in.1 large egg
- Mix in the rum extract and vanilla.1 teaspoon rum extract, ½ teaspoon vanilla extract
- Add the dry ingredients to the wet and mix it in until just combined.
- Add the eggnog and fully mix it in until there are no lumps.1 cup eggnog
- Add the batter to the prepared pan. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. If the bread looks like it is browning too soon, tent it with foil about halfway through.
- Let cool in the pan for 10 minutes. Take the bread out of the pan and let it cool on a wire rack.
- While the bread cools, make the glaze by whisking together the powdered sugar and eggnog in a medium-sized bowl until smooth. The glaze should be thick yet pourable.1 cup powdered sugar, 3 tablespoons eggnog
- Place the bread on a wire rack over a piece of parchment paper.
- Pour the glaze over the bread and let it drip down the sides.
- Let the bread cool for 15 minutes before slicing.
Notes
- Room Temperature Ingredients: For the best results, make sure your butter, egg, and eggnog are at room temperature. This helps everything mix together smoothly.
- Don’t Overmix the Batter: When you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can lead to a denser loaf.
- Tent with Aluminum Foil: If your loaf is browning too quickly, tent it with foil halfway through the baking time.
- Test for Doneness: Check the bread by inserting a toothpick into the center. If it comes out clean, your bread is ready!
- Let It Cool Before Glazing: Allow the bread to cool for at least 10 minutes before adding the glaze so it doesn’t melt and soak into the loaf.
- Make It Mini: This recipe makes great mini loaves if you want to give them as gifts. Just reduce the baking time slightly.
Nutrition
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