Eggnog Bread

This eggnog bread captures the cozy flavor of the classic holiday drink in a simple quick bread. It’s tender, moist, and spiced with warm notes of cinnamon and nutmeg. Topped with a simple eggnog glaze, it’s a wonderful treat for a chilly afternoon.

The recipe comes together in about 15 minutes of prep time and bakes in under an hour. It’s a straightforward bake that fills your kitchen with a festive aroma, making it a great addition to any holiday gathering or a thoughtful homemade gift.

Why will you love Eggnog Bread?

Simple quick bread method: No yeast or proofing is required. The batter is mixed in two bowls and baked right away.

Rich, festive flavor: Using real eggnog in the batter and the glaze provides a distinct, creamy flavor that’s enhanced by warm spices.

Moist and tender crumb: Creaming the butter and sugar, along with using full-fat eggnog, ensures the finished bread is soft and not dry.

Eggnog Bread Ingredients

• Eggnog: Full-fat commercial eggnog works best for richness and flavor. Low-fat versions can alter the texture.

• Rum Extract: This adds a classic eggnog flavor without the alcohol. You can substitute with 1-2 tablespoons of dark rum if you prefer.

• Nutmeg: Freshly grated nutmeg provides a much more aromatic and potent flavor than pre-ground, but either will work.

• Dried Cranberries: These are optional but add a nice tartness and chewy texture that complements the sweet bread.

Exact quantities are in the recipe card below.

How to Make Eggnog Bread

Step 1: Prepare the Batter

First, preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan. In one bowl, whisk together the dry ingredients: flour, baking powder, and spices. In a separate, larger bowl, beat the butter and sugar until fluffy, then mix in the eggs and liquid ingredients like eggnog and extracts.

Step 2: Combine and Bake

Gently fold the dry ingredients into the wet ingredients, mixing only until you no longer see streaks of flour. Pour the finished batter into your prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean.

Step 3: Cool and Glaze

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While it cools, whisk together the confectioner’s sugar, eggnog, and vanilla for the glaze. Drizzle the glaze over the cooled loaf and let it set before serving.

What to Serve with Eggnog Bread

This bread is delicious on its own with a cup of coffee or tea. For an even more festive treat, serve it alongside a glass of chilled eggnog.

Helpful Tricks for Eggnog Bread

Room Temperature Ingredients: Using room temperature eggs, butter, and eggnog helps the batter mix together smoothly for a better texture.

Internal Temperature: For a properly baked loaf, an instant-read thermometer is a useful tool. The bread is cooked through when it reaches an internal temperature of 200°F (93°C).

Don’t Overmix: Mix the flour until just incorporated. Overmixing develops gluten and can make the bread tough instead of tender.

How to Store and Freeze Eggnog Bread

Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap the unglazed loaf tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw at room temperature before glazing and serving.

Eggnog Bread Recipe FAQs

Can I make this bread without the glaze?

Yes, the bread is flavorful on its own without the glaze. You can serve it plain or with a simple dusting of confectioner’s sugar.

Can I use rum instead of rum extract?

You can. Replace the 2 teaspoons of rum extract with 2 tablespoons of dark or spiced rum in the batter for a similar flavor.

My batter looks curdled after adding the eggnog. Is that okay?

Yes, that is completely normal. The acidity in the eggnog can cause the butter mixture to separate slightly. It will all come together once you add the flour.

Eggnog Bread

A moist, tender quick bread spiced with nutmeg and cinnamon, topped with a sweet eggnog glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 10

Ingredients

  

• 2 cups all-purpose flour 240g
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter softened, 113g
• 1 cup granulated sugar 200g
• 2 large eggs at room temperature
• 1 cup full-fat eggnog at room temperature, 240ml
• 2 teaspoons rum extract
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries optional, 60g
• 1 cup confectioner's sugar 120g
• 2-3 tablespoons eggnog
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. If using, stir in the dried cranberries to coat them in flour.
• In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each.
• Mix in the eggnog, rum extract, and 1 teaspoon of vanilla extract on low speed. The batter may look curdled at this point, which is normal.
• Add the dry ingredients to the wet ingredients in two batches. Mix on low speed until just combined. Be careful not to overmix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 60 minutes.
• The bread is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The internal temperature should read 200°F (93°C).
• Let the bread cool in the pan on a wire rack for 10 minutes. Then, carefully turn the loaf out of the pan to cool completely on the rack.
• For the glaze, whisk the confectioner's sugar, 2 tablespoons of eggnog, and 1/2 teaspoon of vanilla extract in a small bowl until smooth. Add more eggnog, a teaspoon at a time, to reach a pourable consistency. Drizzle over the cooled loaf and let the glaze set before slicing.

Notes

Room Temperature Ingredients: Using room temperature eggs, butter, and eggnog helps the batter mix together smoothly for a better texture.

Internal Temperature: For a properly baked loaf, an instant-read thermometer is a useful tool. The bread is cooked through when it reaches an internal temperature of 200°F (93°C).

Don't Overmix: Mix the flour until just incorporated. Overmixing develops gluten and can make the bread tough instead of tender.

Keyword eggnog bread, eggnog recipe, holiday baking, quick bread, winter dessert