Eggnog Bread

This decadent Glazed Eggnog Bread is a sweet, cake-like holiday treat perfect for breakfast, brunch, dessert, or enjoying with your morning coffee or tea. It also makes a great gift for those who love eggnog flavors.

Easy Glazed Eggnog Bread Recipe

The holidays are here, and if you’re looking for a delicious way to use up extra eggnog before it expires, this Eggnog Bread is just the ticket. Sweet breads are wonderfully simple to make with basic pantry ingredients, yet they deliver that irresistible cake-like flavor everyone loves.

This recipe features eggnog in both the batter and the glaze, giving it rich holiday warmth and flavor in every bite. While it’s certainly dessert-worthy, I especially enjoy serving it for breakfast, brunch, or alongside my morning tea or coffee. It’s an easy treat with endless serving options, in short, there’s no wrong way to enjoy Eggnog Bread.

Checkout this quick list of key ingredients you’ll need to make simple Eggnog Quick Bread Recipe: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour forms the base of the batter.
• Eggnog – Prepared whole fat eggnog. You can use your favorite brand.
• Leavening Agents – Baking powder, baking soda, and salt give lift to the bread while baking.
• Spices – Ground nutmeg and cinnamon for a warm and cozy flavor.
• Sugar – Granulated sugar for sweetness.
• Fat – Vegetable oil for richness.
• Flavorings – Vanilla extract and rum extract.
• Whole Eggs – Large eggs stabilize the batter.
• Glaze – Powdered sugar, vanilla extract, rum extract, ground nutmeg and eggnog to thin.

How to Make the Best Glazed Eggnog Bread Recipe

• Heat Oven and Prepare Pan – Preheat oven to 350°F. Butter and flour a 9×5-inch loaf pan (or 10-inch pan) or spray with baking spray.
• Sift Dry Ingredients – Use a whisk to sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon.
• Wet Ingredients – Whisk together eggnog, sugar, oil, vanilla extract and rum extract with the eggs until fully combined. Add the wet ingredients to dry ingredients, mixing just until fully moistened.
• Transfer to Pan – Pour batter evenly into pan.
• Oven – Bake per the recipe until golden brown and a toothpick or cake tester inserted into the center comes back clean.
• Cool Bread- Cool on a wire rack.
• Cream Glaze – Drizzle slowly over bread, repeating until all is used.

Kitchen Equipment to Make Holiday Eggnog Bread

• A large bowl and medium bowl.
• Measuring cups and spoons.
• 9-inch or 10-inch loaf pan or two smaller loaf pans.
• Balloon whisk. This recipe is one that it’s not necessary to pull out a mixer, unless you want to. Should you choose to use a mixer keep in mind that the batter shouldn’t be over beaten or it can be dry.
• Wire rack for cooling the eggnog bread.

Recipe Variations, Tips and Substitutions

• Best Eggnog to Use – The primary flavor of this bread is eggnog. You can use your favorite brand purchased at the grocery store or make your own using my Homemade Eggnog recipe.
• Use the Right Pan – The loaf pan used for this recipe is larger than a classic standard 8-inch loaf pan. You can divide the batter between smaller 8-inch loaf pans, if you don’t have one. You could also transform this recipe into 4 mini loaves in min loaf pans. Adjust the baking time to accommodate a smaller pan.
• Spices – Ground nutmeg and ground cinnamon adds warmth to the taste and depth to the flavor of the eggnog cake batter. You can change the flavor profile of this bread by adapting the amounts to your personal taste or use pumpkin pie spice which includes ginger, allspice and cloves.
• Citrus – You can also add a citrus twist. For example, you could add orange zest to the batter to expand the flavor. See my Eggnog Poke Cake recipe that uses orange zest in the batter and the filling.
• Flavorings – If you don’t have rum extract, you could use brandy extract or additional vanilla in its place.

Storage and Leftovers

• Leftovers – Store Eggnog Bread wrapped in plastic wrap, foil or in an airtight container chilled in the refrigerator for up to 5-7 days.
• Freezer – This Eggnog Bread freezes beautifully and will keep frozen for up to 3 months. Thaw in the fridge and enjoy.

How Long to Bake Eggnog Bread

Once the dry ingredients have been sifted together and blended evenly with the wet ingredients, pour the batter evenly into the prepared loaf pan. Place it into a preheated 350°F oven and bake it for 50-60 minutes or until a cake tester or toothpick inserted into the center comes back clean. It’s always advisable to test sweet breads, cupcakes, muffins and cakes for doneness before removing them from the oven. How to make simple Eggnog Bread Recipe:

More Easy Holiday Dessert Recipes to Make

• These Gingerbread Cupcakes are bound to be a hit with kids of all ages.
• I’ll show you a helpful tip for keeping the coating for my Chocolate Crinkle Cookies white.
• Chocolate coated Bourbon Balls are a must-make.
• Red Velvet White Chocolate Cheesecake Trifle is a stunning crowd pleasing dessert.
• Easy Chocolate Peanut Butter Ritz Crackers never go out of style.
• Chocolate Eggnog Pie is a favorite holiday twist on chocolate pie.
• Two bite Pecan Tassies.
• Eggnog Pound Cake is a seasonal twist on classic Southern pound cake.
• Eggnog Cake Balls from Belly Full.

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Helpful Kitchen Items:

• 10-inch Loaf Pan
• Stand Mixer
• Mixing Bowls
• Silicone Spatulas