This decadent glazed Eggnog Bread recipe results in a sweet cake-like treat that's perfect for breakfast, brunch, dessert or as a mid morning treat with a cup of tea or coffee.
Easy Glazed Eggnog Bread Recipe
So, the holidays are here and you have eggnog that needs to be used up before it goes out of date. This delicious Eggnog Bread recipe is just the ticket! The beauty of sweet breads is, they're simple to make using basic pantry ingredients and cake-like in flavor. This bread uses eggnog in the batter as well as the glaze. While it could certainly be served for dessert I like serving it for breakfast, brunch, with my morning tea or with a cup of coffee. It's a simple dessert and the serving option are endless. In short, there's no wrong way to serve eggnog bread.
How to Make the Best Eggnog Bread Recipe
- Ingredients you'll need to make homemade Eggnog Bread: All purpose flour, baking powder, baking soda, salt, nutmeg, cinnamon, vegetable oil, prepared eggnog, granulated sugar, large eggs, vanilla and rum extract.
- Kitchen tools you'll need: A large bowl, medium bowl, measuring cups and spoons, a 9 x 5 inch loaf pan (or two smaller loaf pans), a whisk and a cooling rack.
- The primary flavor of this bread is eggnog. You can use you favorite brand purchased at the grocery store or make your own using my Homemade Eggnog recipe.
- Please note: The loaf pan used for this recipe is larger than a classic standard 8 inch loaf pan. You can divide the batter between smaller loaf pans if you don't have one.
- Ground nutmeg and cinnamon adds warmth and depth to the flavor of eggnog. You can change the flavor profile of this bread by adapting the amounts to your personal taste.
- 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.
- If you don't have rum extract, you could use brandy extract or additional vanilla in its place.
- 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.
- This Eggnog Bread freezes beautifully and will keep frozen for up to 3 months.
- Store Eggnog Bread chilled in the refrigerator for up to 5 days.
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.
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 Cake Balls from Belly Full.
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Helpful Kitchen Items:
Glazed Eggnog Bread
- 2 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon cinnamon
- 1 ¼ cup whole fat eggnog
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 teaspoon pure vanilla extract
- 1 teaspoon rum extract
- 2 large eggs
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- ⅛ teaspoon ground nutmeg
- 2-4 tablespoon eggnog
- Preheat oven to 350°F. Butter and flour a 9 x 5 inch loaf pan or spray with baking spray. Set aside.
- In a medium-size mixing bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and cinnamon.
- In a separate bowl, whisk together eggnog, sugar, oil, vanilla and rum extracts with the eggs until fully combined. Add the wet ingredients to dry ingredients, mixing just until fully moistened.
- Pour the batter evenly into pan. Bake for 50-60 minutes until golden and a tester inserted into the center comes back clean.
- Cool in the pan for 20 minutes, then remove to a cooling rack to cool completely.
- To make the Glaze: In a small mixing bowl whisk together powdered sugar, vanilla and rum extracts, nutmeg and enough eggnog to reach drizzle consistency. Drizzle slowly over warm bread, repeating until all is used.
- Store Eggnog Bread chilled in the refrigerator an airtight container for up to 5 days.