Quick Eggnog Bread with Eggnog Glaze

If you’re an eggnog lover like me, this Quick Eggnog Bread with Eggnog Glaze is a must-try during the holiday season.

Course Baked Good, Breads, Dessert

Cuisine American

Keyword Eggnog Bread Pudding

Prep Time 10

Cook Time 55

Servings servings

Calories 275kcal

Author Dana DeVolk

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.

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