Eggnog Bread is a deliciously easy sweet bread that is perfect for a special holiday morning or as an afternoon treat. A soft, spongy eggnog batter is baked to perfection and drizzled with a sweet eggnog glaze. Enjoy this with a hot cup of coffee, hot chocolate or a glass of eggnog, and your winter’s morning will be complete!
Reasons You’ll Love This Recipe:
Eggnog Everything – If you love the taste of eggnog, you’ll love this pastry! The flavors of the eggnog in the batter and the glaze really shine through.
Don’t Waste the Eggnog – Unfortunately eggnog goes bad fast, and it might go bad faster than you can drink it. Recipes like this are perfect for using up ingredients like that.
Serve Warm – This eggnog bread recipe is incredible when served warm. You have to try it!
Breads Galore – If you love pumpkin bread, banana bread, or anything that ends with the word bread… you’ll love this recipe.
This stuff is amazing. I will not judge if you eat the whole loaf in one day, because same. It is just THAT good. Not to mention how amazing your kitchen will smell when you pop this bad boy into the oven.
Ingredients and Substitutions
- Eggs – Make sure the eggs are beaten before adding it to the batter.
- Butter – For this recipe you’ll want unsalted butter. Be sure that the butter is melted completely but also allow it to cool before adding it to the batter.
- Rum Extract – You’ll need a bit of rum extract for this recipe, but if you can’t find any, regular rum will work as well.
- Eggnog – Eggnog will be used for both the batter and the icing.
- Sugar – For this recipe, you’ll need granulated sugar for the batter, and powdered sugar for the icing.
- Flour – All-purpose flour is usually the best option for this type of bread.
How to Make Eggnog Bread
- Start by preheating the oven to 350°. Grab a 9×5 loaf pan and grease the bottom of the pan with cooking spray or butter and set it aside. In a medium sized mixing bowl, add flour, baking powder, salt and nutmeg and whisk it together.
- In a larger mixing bowl, add the beaten eggs, granulated sugar, melted butter, eggnog, rum extract and vanilla extract. Whisk this together.
- Add the flour mixture to the wet mixture and stir it together until the batter is smooth.
- Pour the batter into the greased loaf pan, and bake the bread for 35-45 minutes.
- While the bread bakes, begin on the icing. To a small bowl, add the powdered sugar, and eggnog, one tablespoon at a time, until you reach your desired texture. Add in a dash of nutmeg for a little extra spice if you’d like.
- Check the bread before the time is up to make sure it is baked through completely. Test this by sticking a toothpick into the center, and if it comes out clean the bread is ready to come out. Take the bread out of the oven and let it sit in the pan for 5 minutes before transferring it to a cooling rack. Allow the bread to cool completely before drizzling the icing over the top. Slice the bread, serve and enjoy!
Recipe Tips and Advice
Storage – You can store this bread by wrapping it tightly and covering it. Leave it at room temperature for about 3-4 days. You can heat up a slice in the microwave for 5-10 seconds if you’d like it warmed up.
Equipment – For this recipe you’ll need a few mixing bowls of different sizes, a whisk, a 9×5 baking loaf pan, a cooling rack, baking spray or grease, and a spatula to stir with.
Spike the Icing – Add half the amount of eggnog to the icing, and replace the other half with rum for a little kick!
Recipe FAQs
If you can, bake the eggnog bread on the middle rack of your oven if possible. If not, put it on the bottom rack to avoid the top from burning quickly.
To ensure the eggnog bread comes out as tasty as it can be, make sure you mix the dry ingredients and the wet ingredients separately. I know it’s tempting to throw it all in one bowl to save you dish washing time, but it makes the world of a difference. Also, check the eggnog bread a few minutes before the baking time is up, you don’t want it to over bake and become too dry.
More Eggnog Recipes to Try
Tis the season to get in as many eggnog goods as you possibly can. Try out a few more of these amazing, similar recipes!
More Eggnog Recipes To Try
Eggnog Bread
Equipment
- 9" x 5" loaf pan
Ingredients
- 2 large eggs (beaten)
- 3/4 cup granulated sugar
- 1 cup eggnog
- 1/2 cup unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground nutmeg
- 1/2 teaspoon salt
Eggnog Glaze
- 1 cup powdered sugar
- 2 tablespoons eggnog (can use up to 4 tbsps if you'd like a thinner glaze)
- dash of nutmeg
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×5 inch loaf pan with cooking spray or butter, then set aside.
- In a mixing bowl, combine flour, baking powder, salt and nutmeg. Whisk ingredients together then set aside.
- In a large bowl, combine beaten eggs, granulated sugar, melted (and cooled) butter, eggnog, rum and vanilla extracts, and mix well to combine.
- Add the dry mixture to the eggnog mixture and stir until batter is combined. Do not overmix.
- Pour mixture into the prepared pan and bake for 35-45 minutes.
- Check the bread before the time is up to make sure it is baked through completely. Test this by sticking a toothpick into the center, and if it comes out clean the bread is ready to come out. Take the bread out of the oven and let it sit in the pan for 5 minutes before transferring it to a cooling rack.
- While the bread bakes, prepare the icing. In a small bowl, combine powdered sugar, and eggnog and mix until smooth. Additional eggnog can be added to thin out the glaze to reach your desired texture. Add in a dash of nutmeg for a little extra nutmeg flavor. Allow the bread to cool completely before drizzling the icing over the top. Slice the bread, serve and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
thank you for your recipes, but I have a question can you substitute wheat flour for gluten free flour? I ask because I’m gluten free. Thank you in advance
I don’t do any gluten free baking, and am not familiar with the different flour options, so I’m afraid it’s a subject I can’t advise on.