Eggnog Bread is incredibly soft, flavorful, and filled with the nostalgic taste of the holidays. Whether you have leftover eggnog or just love its creamy, spiced flavor, this recipe is a perfect way to use it. It’s simple to make with basic ingredients, and the eggnog glaze adds a sweet finish that makes each slice extra special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Ground nutmeg
Granulated sugar
Eggs
Eggnog (store-bought or homemade)
Vegetable oil or melted butter
Vanilla extract
Optional: rum extract for a traditional eggnog flavor boost
Powdered sugar (for glaze)
Additional eggnog (for glaze)
Directions
Preheat your oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a large bowl, whisk the eggs and sugar until light and fluffy.
Add the eggnog, oil (or melted butter), vanilla extract, and rum extract if using. Stir until combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix powdered sugar with enough eggnog to create a pourable consistency, then drizzle over the cooled bread.
Servings and timing
This recipe yields 1 loaf, serving approximately 8–10 slices. Prep time: 10–15 minutes Cook time: 50–60 minutes Total time: 1 hour to 1 hour 15 minutes
Variations
Add-ins: Fold in white chocolate chips, chopped nuts, or dried cranberries.
Spiced version: Add a dash of cinnamon, cloves, or allspice for extra warmth.
Eggnog muffins: Pour the batter into a muffin tin and bake for 18–22 minutes.
Gluten-free: Use a 1:1 gluten-free flour blend.
Dairy-free: Substitute with dairy-free eggnog and oil instead of butter.
Storage/Reheating
Store Eggnog Bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap the cooled loaf tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. To reheat, microwave slices for 10–15 seconds or toast lightly.
FAQs
What kind of eggnog should I use?
Store-bought or homemade eggnog both work well. Choose full-fat for the best flavor and moisture.
Can I use low-fat eggnog?
Yes, but the texture may be slightly less rich. Full-fat eggnog gives the best results.
Does this bread taste like eggnog?
Yes, it has the classic creamy, nutmeg-spiced flavor of eggnog in both the bread and glaze.
Can I make it without the glaze?
Absolutely. The bread is delicious on its own, but the glaze adds a festive touch.
Is this bread kid-friendly?
Yes, especially if you skip the rum extract or use a non-alcoholic version.
Can I make mini loaves?
Yes, divide the batter into mini loaf pans and reduce the baking time to 25–30 minutes.
What’s the best way to tell when it’s done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
How do I keep the bread moist?
Avoid overbaking and store it tightly wrapped to retain moisture.
Can I make it ahead of time?
Yes, this bread keeps well and tastes even better the next day after the flavors settle.
What can I serve it with?
Enjoy it with coffee, tea, hot chocolate, or a glass of eggnog for the ultimate holiday pairing.
Conclusion
Eggnog Bread is a cozy and festive treat that brings the spirit of the holidays to your kitchen. With its moist crumb, spiced flavor, and sweet glaze, it’s perfect for gifting, entertaining, or simply enjoying with a warm drink on a winter day. Easy to make and full of seasonal cheer, this quick bread is a must-bake during the holidays.
Eggnog Bread is a moist and flavorful quick bread infused with the warm, spiced essence of holiday eggnog. Topped with a sweet eggnog glaze, this festive loaf is perfect for winter baking, gifting, or enjoying with your favorite hot drink.
Author:Catherine
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:1 loaf (8–10 slices)
Category:Breakfast, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup granulated sugar
2 large eggs
1 cup eggnog (store-bought or homemade)
1/2 cup vegetable oil or melted butter
1 tsp vanilla extract
1/2 tsp rum extract (optional)
1 cup powdered sugar (for glaze)
2–3 tbsp eggnog (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
In a large bowl, whisk eggs and granulated sugar until light and fluffy.
Add eggnog, oil (or melted butter), vanilla extract, and rum extract if using. Stir until well combined.
Gradually stir in the dry ingredients until just incorporated. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk powdered sugar with 2–3 tbsp of eggnog until smooth and pourable. Drizzle over the cooled bread before serving.
Notes
Add white chocolate chips, chopped nuts, or dried cranberries for variety.Use full-fat eggnog for the richest texture and flavor.Store at room temperature for up to 3 days or refrigerate for up to 5 days.Can be frozen for up to 2 months—wrap tightly and thaw before serving.Great as muffins—bake in a muffin tin for 18–22 minutes.
