Eggnog is a must during the Christmas season. This recipe takes all those same decadent eggnog flavors and turns them into a moist and delicious eggnog bread with a sweet eggnog glaze. It’s truly one of the best holiday recipes you’ll make this year.
Homemade Eggnog Bread
If you love the taste of eggnog but just aren’t a fan of drinking it, you’re going to want to add this one to your recipe box! This eggnog bread has a rich pound cake texture with a warm hint of nutmeg flavor. The hardest part of making this recipe is allowing it to cool long enough to add the glaze.
Serve it with a hot cup of coffee and you’ll have the perfect sweet treat for Christmas morning or a wonderful dessert at your next holiday party. If you have an eggnog lover in your life, these bread loaves make a great gift. Instead of making this recipe in one large loaf pan, divide the batter into mini loaf pans and share them with family and friends!
If you love the warm spices in eggnog and would like to add even more recipes to your holiday line up, try this Instant Pot Eggnog Cheesecake, this Cinnamon Roll French Toast Casserole, these super easy Pumpkin Spice Donuts or this moist and delicious Gingerbread Sheet Cake.
Can I Use Homemade Eggnog?
This amazing recipe starts with rich and creamy eggnog. There are so many versions of homemade recipes online for you to choose from and if you happen to have some leftover eggnog, this delicious bread is a great way to use it.
But if you need a short cut or don’t want to make up a whole batch, grocery stores are stocked up during the holiday season with really great tasting eggnog that works perfectly.
This eggnog bread recipe is alcohol free so it’s the perfect holiday treat for the kids as well. If you aren’t a fan of rum extract, you can use vanilla or almond extract.
Ingredients in Holiday Eggnog Bread
- 2 eggs
- 1 and 1/2 cups Eggnog
- 2 tsp rum extract
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1/2 cup butter
- 2 1/4 cup all purpose flour
- 1 (3.4 ounces of powdered) package of instant French vanilla pudding mix (see pic above)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
How to Make Eggnog Bread
- Preheat oven to 350.
- Spray your loaf pan with non stick cooking spray.
- Using the paddle attachment of an electric mixer, cream together sugar and butter until creamy. Add eggs, eggnog, rum extract, vanilla extract and mix to combine.
- In a separate bowl, mix the dry ingredients: flour, pudding mix, baking powder, salt, and nutmeg.
- Add the dry ingredients to the wet ingredients a cup at a time until fully combined.
- Pour batter into prepared loaf pan.
- Bake 45-50 minutes or until the top is golden brown and a stick comes out clean.
- Remove from oven and let sit 5 minutes to cool in the pan. Remove from pan and let finish cooling completely on a wire rack. While it’s cooling, make the rum glaze.
For the Rum Glaze:
- In a small bowl, combine confectioners sugar, eggnog, rum extract and vanilla extract and nutmeg.
- Mix the glaze until smooth.
- Pour the glaze over the top of the bread, letting it ooze down the sides.
Store leftovers in the fridge in an airtight container for up to a week.
Tips for Making this Eggnog Quick Bread Recipe
- The bread works best when you use full fat eggnog. The extra fat makes a really moist bread. This is a decadent dessert. It’s the holidays, so you can indulge a little!
- Don’t be tempted to over mix. We have all done it. But trust me, if you want to avoid a tough and chewy bread, mix the wet ingredients into your dry ingredients just until everything is combined.
- Always use room temperature eggs. When baking, cold eggs are harder to mix into dry ingredients. This can cause uneven baking, or little lumps of unmixed flour in your bread.
Can I Freeze a Loaf of Eggnog Bread?
You sure can. Wrap the cooled loaf in a double layer of plastic wrap. Be sure to label the outside so you’ll know the date you froze it. It will stay fresh in the freezer for up to three months.
When you’re ready to thaw it, remember it has a sweet glaze on it. The glaze will turn loose easier without sticking if you unwrap it while still frozen.
Variations to Consider
- If you like a little added crunch, chopped pecans and walnuts are a great addition.
- Rum extract gives the sweet rum glaze a really delicious flavor. If you’re not a fan of the extra rum flavor you can use extra vanilla or substitute it with almond of butter extracts.
- This bread is fairly sweet so if you prefer it without the glaze, you can leave it off. For an extra touch of decadence, you can make an extra thick glaze, by using cream cheese to make more of a frosting like texture.
- You can make this boozy eggnog bread by adding a about tablespoon of rum to the batter and about a teaspoon to the glaze.
Want More Bread Recipes?
Eggnog Bread
Ingredients
- 2 eggs
- 1 1/2 cups eggnog
- 2 tsp rum extract
- 1 tsp vanilla extract
- 1 cup white sugar
- 1/2 cup butter
- 2 1/4 cup flour
- 1 3.4 ounces of powdered package of instant French vanilla pudding mix
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
Rum Glaze
- 1 cup powdered sugar
- 3 Tbsp eggnog
- 1/2 tsp vanilla extract
- 1/4 tsp rum extract
Instructions
- Preheat oven to 350.
- Spray your loaf pan with non stick spray.
- In the bowl of an electric mixer cream together eggs, eggnog, rum extract, vanilla extract sugar, vanilla and butter.
- In a separate bowl, mix the dry ingredients: flour, pudding mix, baking powder, salt, and nutmeg.
- Add the dry ingredients to the wet ingredients a cup at a time until fully combined.
- If the butter doesn’t fully incorporate, don’t worry, it will melt down while it bakes.
- Pour bread batter into prepared loaf pan.
- Bake 45-50 minutes or until the top is golden brown and a stick comes out clean.
- Remove from oven and let sit 5 minutes to cool. Remove from pan and let cool completely on a wire rack.
Rum Glaze:
- In a small mixing bowl, combine confectioners sugar, egg not, rum extract and vanilla extract and nutmeg. Mix until smooth. Pour over cooled egg nog bread.
Nutrition
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