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Glazed Eggnog Bread

Course Bread, Breakfast, brunch
Cuisine American
Keyword eggnog-bread, eggnog-quick-bread
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 2 hours
Total Time 3 hours 10 minutes
Servings 1 loaf

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cinnamon
  • 1 1/4 cup whole fat eggnog
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 tsp rum extract
  • 2 large eggs
  • Glaze:
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 1/8 tsp ground nutmeg
  • 2-4 Tbsp eggnog

Instructions

  • 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.