Eggnog bread is a holiday favorite that’s incredibly easy to make with minimal prep time. It has all the comforting flavors of eggnog—nutmeg, vanilla, and that creamy richness—baked into a soft, tender loaf. It’s perfect for gifting, sharing at gatherings, or enjoying on chilly mornings. Plus, it fills your kitchen with an amazing aroma while it bakes.
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
Unsalted butter (softened)
Eggs
Eggnog
Vanilla extract
Optional Glaze:
Powdered sugar
Eggnog
Nutmeg (for sprinkling)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Add the dry ingredients to the butter mixture in batches, alternating with eggnog. Mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
(Optional) Mix powdered sugar with a few tablespoons of eggnog to make a glaze. Drizzle over the cooled bread and sprinkle with a pinch of nutmeg.
Servings and timing
This recipe yields 1 loaf (about 8–10 slices) and takes approximately 1 hour and 15 minutes total — 15 minutes prep time and 50–60 minutes baking time.
Variations
Cranberry Eggnog Bread: Fold in ½ cup of dried cranberries for tart bursts of flavor.
Nutty Version: Add ½ cup chopped pecans or walnuts for extra crunch.
Eggnog Muffins: Pour the batter into muffin tins and reduce baking time to 18–22 minutes.
Spiced Eggnog Bread: Add cinnamon, cloves, or allspice for a more complex spice profile.
Gluten-Free: Use a 1:1 gluten-free flour blend to make it gluten-free without sacrificing texture.
Storage/Reheating
Store eggnog bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, microwave individual slices for about 15 seconds or warm the whole loaf in the oven at 300°F (150°C) for 10–15 minutes.
FAQs
Can I use low-fat eggnog in this recipe?
Yes, but full-fat eggnog gives the bread a richer, more moist texture.
What type of pan works best for eggnog bread?
A standard 9×5-inch loaf pan is ideal for even baking and proper rise.
Can I make this bread ahead of time?
Yes, it actually tastes better the next day as the flavors continue to develop.
Do I have to use nutmeg?
Nutmeg gives traditional eggnog flavor, but you can use cinnamon or skip it if preferred.
Is there a dairy-free option?
You can use dairy-free eggnog and vegan butter to make this recipe dairy-free.
Can I add a glaze?
Absolutely. A simple eggnog and powdered sugar glaze adds extra sweetness and a festive touch.
Why did my eggnog bread sink in the middle?
It may be underbaked. Make sure a toothpick comes out clean before removing it from the oven.
Can I double the recipe?
Yes, you can double the ingredients and bake in two loaf pans or a larger pan, adjusting the baking time as needed.
How do I prevent the bread from sticking to the pan?
Grease and flour the pan well or use parchment paper for easy removal.
Can I use homemade eggnog?
Yes, homemade eggnog works great and adds a personal touch to the recipe.
Conclusion
Eggnog bread is a delightful and festive treat that captures the essence of the holiday season. With its soft texture, warm spices, and rich eggnog flavor, it’s perfect for sharing with loved ones or savoring on a cozy winter day. Whether you enjoy it plain or glazed, this easy quick bread is sure to bring warmth and cheer to your table.
Eggnog bread is a festive, moist quick bread featuring the creamy, spiced flavors of classic eggnog. Perfect for breakfast, dessert, or gifting during the holiday season.
Author:Catherine
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:1 loaf (8–10 slices)
Category:Quick Bread
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
1/2 cup unsalted butter (softened)
2 large eggs
1 cup eggnog
1 tsp vanilla extract
Optional Glaze:
1/2 cup powdered sugar
2–3 tbsp eggnog
Pinch of nutmeg (for sprinkling)
Instructions
Preheat oven to 350°F (175°C). Grease and flour 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, cream together the butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Alternately add the dry ingredients and eggnog to the butter mixture, mixing just until combined.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
(Optional) Mix powdered sugar with eggnog to make a glaze. Drizzle over cooled bread and sprinkle with nutmeg.
Notes
Use full-fat eggnog for the best texture and flavor.Add chopped nuts or dried cranberries for extra texture and flavor.The bread tastes even better the next day as the flavors develop.Wrap and freeze for up to 2 months for long-term storage.Make into muffins by baking in muffin tins for 18–22 minutes.
